A variation of these brownies were brought to work for a potluck recently and I didn’t have any, but everyone raved about them and all wanted the recipe. You know when people are asking for the recipe it’s gotta be good right? So I got the recipe. I decided to make them for a friend Christmas party and added peppermint M&M’s and a cocoa frosting. I cooked them too long, they were too thick, the frosting was too much, and I wasn’t digging the peppermint. So I went back to the drawing board. There had to be a better way (not that the original recipe wasn’t great) and I wasn’t giving up. I love me some brownies. Especially warm out of the oven with a scoop of ice cream and drizzled with hot fudge. Really? Are you drooling right now, because I am! I was bound and determined to use up all of my random baking supplies before the season ended and I had a half-empty package of toffee bits that were screaming to be used. I decided to scrap the M&Ms and frosting and stick with the basics. What was born was the most beautifully rich brownie I’ve ever sunk my teeth in to. There is absolutely NO reason for a boxed brownie mix to EVER be in your pantry ever again. This my friends is THE recipe you need to have. I mean… how can you go wrong with 1 1/2 c. sugar? Ok – in reality there are SO many things wrong with that much sugar in a recipe, but if you only make them once a year you’ll be alright. These are so decadent, so chocolaty, so wonderful. The toffee with the chocolate chips is a combination out of this world.
Toffee and Chocolate Chip Brownies
You can't go wrong when it comes to putting toffee in these delicious Chocolate Chip Brownies!
- 1 c. white flour
- 1/2 c. cocoa powder
- 1 1/2 c. granulated sugar
- 1/2 tsp. baking powder
- 3/4 c. butter melted
- 3 eggs
- 1 1/2 tsp. vanilla
- 1 c. chocolate chips divided
- 1 c. Heath Milk Chocolate Toffee Bits divided
- Preheat oven to 350. Lightly spray (2) 8x8 baking pans or (1) 9x13 baking pan with cooking spray; set aside.
- In a large bowl mix together dry ingredients: flour, cocoa powder, sugar and baking powder. Stir in melted butter, eggs, and vanilla until well combined.
- Add 1/2 c. chocolate chips and 1/2 c. toffee bits. Pour batter into prepared pan(s). Top with remaining chocolate chips and toffee bits.
- Bake for 20-25 minutes, pr until a toothpick inserted comes out clean (may be hard to tell because of the chocolate chips). Cool completely in pan.
[My 2 Cents]
The original recipe said to bake for 45 minutes, which when I first made them I used a 9x9 pan and they were cooked entirely too long. I wasn't paying attention otherwise I would have taken them out sooner. Also, in the 9x9 pan I felt like the brownies were too thick. If you prefer a thicker brownie, you may like to use that size pan. My preference is the (2) 8x8 pans, I felt like the thickness was perfect. When I took them out of the oven, before they were all the way cooled I ran a knife around the edges to make for easy removal once the brownies had cooled completely.
These can be stored for several days, although I highly doubt they will be around that long. Just be sure to place in an airtight container or cover tightly with plastic wrap.
Adapted from My co-worker, Trish
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