Toffee Brownies

• จำนวนที่เสิร์ฟ: 16 servings
• เวลาทำ: 10 minutes
• เวลารวม: 40 minutes

ส่วนผสม

5 tablespoons (71 grams) unsalted butter

3/4 cup (150 grams) granulated sugar

1/2 cup (100 grams) light brown sugar

2 large eggs plus 1 egg yolk, (cold)

1 teaspoon vanilla extract

1/3 cup (74 grams) vegetable oil

3/4 cup (75 grams) Dutch-process cocoa powder1

1/2 cup (63 grams) all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon fine sea salt

3/4 cup (128 grams) semisweet chocolate chips2, (divided)

1 cup (170 grams) toffee bits3,

วิธีทำ

Preheat the oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang. (340 for high altitude)

In a large microwave-safe bowl, add the butter. Microwave for about 1 minute, or until the butter is melted. Whisk in the sugars then let cool to just warm. Whisk in the eggs, egg yolk, and vanilla. Whisk vigorously for 30 seconds. Whisk in the oil and cocoa powder.

Using a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips and toffee bits, reserving a handful of each.

Spread the brownie batter evenly into the prepared pan. Sprinkle with extra toffee bits and chocolate chips. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. If you prefer a less fudgy brownie, bake an additional 5-7 minutes, or until cake tester inserted into the center has only melted chocolate attached. Let cool completely before cutting and serving.

Brownies can be stored in an airtight container at room temperature for up to 3 days at room temperature or up to 5 days in the fridge.4

หมายเหตุ

I cooked mine 35 minutes.

Could this be made gf? Add 1/8 tsp xanthan gum, leave the flour amount the same. Haven’t tried it.

For perfect slices, allow brownies to cool fully (chilled is even better!). Use a sharp knife and run it under hot water, carefully wiping it off in between each cut.

I prefer Dutch-process cocoa powder for the smooth chocolate flavor and extra bit of richness it adds to this recipe, but feel free to use natural unsweetened cocoa powder instead. Learn more about Dutch-process vs. natural cocoa powders here.

2. If you’re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies (don’t reduce the sugar).

3. You can use store-bought toffee bits or my Homemade Toffee Bits Recipe.

4. Serve brownies chilled for an even fudgier texture!