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Overhead closeup of the Chewy and Fudgy Toffee Brownies served with a spoon
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5 from 2 votes

Chewy and Fudgy Toffee Brownies

These Chewy and Fudgy Toffee Brownies are so far from dry with their chewy fudgy texture.  And the toffee bits give a hint of butterscotch flavor...  Everything I have been craving since I came up with this recipe.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16
Calories 240kcal
Author Sharee

Ingredients

  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup (1 stick) melted butter
  • 2 tablespoons vegetable oil
  • 1 and 1/2 teaspoon pure vanilla extract
  • 1 cup toffee bits
  • 1/2 cup pressed Dutch cocoa
  • 1 cup all purpose flour
  • 1/4 teaspoon Kosher salt

Instructions

  • Preheat oven to 350 degrees.
  • Spray 8 x 8 inch baking pan with baking spray. (I like to line my pan with parchment paper and then add baking spray.)
  • In large bowl, add two eggs. Whisk the eggs with hand held mixer for at least 30 seconds.
  • Add the sugar to the bowl, and mix with a hand held mixer for another 30 seconds.
  • Add melted butter, oil, and vanilla to the mixing bowl. (Make sure the butter has cooled off so you don't cook the eggs.) Mix the mixture for another minute with your handheld mixture.
  • Add the toffee bits to the egg mixture by using a handheld spatula to fold in the toffee bits.
  • In another bowl mix together the cocoa, salt, and flour.
  • Add the flour mixture to the egg mixture. Using a flat spatula, fold the the flour mixture into the egg mixture just until the mix is combined.
  • Pour the brownie mix into the greased pan.
  • Bake the brownies for 25 to 30 minutes. Bake until a toothpick comes out with moist crumbs still attached.
  • Remove brownies from oven and let the brownies come to room temperature. Then cut into 16 small brownies.

Notes

  • To get a more fudgy brownie cook the brownies for 25 minutes.
  • Make sure to whip the eggs, butter, and sugar as advised to create a nice thick brownie that doesn't shrink after cooking. It also allows for a crackle like top to the brownies. (I use my cheap handheld mixer to whip the eggs, butter, and sugar to ensure that I have whipped the mixture correctly.)
  • Do not over mix the batter when you add in the flour and cocoa. If you do, this makes the brownies tough.
  • I like to use an extra bowl to mix the flour and cocoa together before adding to the egg mixture. This prevents me from over mixing of the batter.

Nutrition

Calories: 240kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 116mg | Potassium: 67mg | Fiber: 1g | Sugar: 22g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg