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
You may also like:
Brownie Buckeye Cupcakes // Chocolate Brownie Trifle // Raceway Brownies
I see beautiful photos of the food, but I can’t seem to find the recipes. I was looking for the recipe for the Toffee & Chocolate Chip Brownies, but I only see different pictures of them, but no recipe. Can you lead me in the right direction? Thank you.
Hi Rose! The recipe is hidden in between the pictures.. I just barely updated my recipe card with my website re-design for my new recipes, but haven’t gone back through just yet in the old recipes to update them as well. It’s between the first few photos! Enjoy!
Thanks for replying back Yvonne. I’ll go back and look for that!
You’re welcome! If you make them, I hope you’ll fall in love with them as much as I have :)
Oh yes, these are ooie gooie goodness! I made them this AM to bring to a potluck at work and what a hit. Everyone wants the recipe, so I will be sharing your site with all your good recipes. I was even almost out of cocoa, so only had 1/3 cup instead of a 1/2 cup and they were still so sinfully good. Thanks again for your testing and variations. I am just starting to cut back on sugar, so I was wondering if you have done any recipes with stevia, agave, or honey as replacements? I haven’t started on my research yet, but maybe you already have.
YAY!!! I’m so happy you made them, these are hand down my fav. Aren’t they just PERFECT?!? Thank you for sharing my site!! Glad I was able to perfect it so that everyone could have amazing results like I did. I haven’t done too much (recipes) with stevia, although we use it all the time. I do however have a bunch of healthy recipes that I’ve substituted honey for – check out my healthy section! Let me know if you can’t find anything you’re looking for!