Toffee Chocolate Brownies (Print Version)
# Ingredients:
→ Base Layer
01 -
1 teaspoon vanilla extract
02 -
⅓ cup vegetable oil (74g)
03 -
2 large eggs plus 1 egg yolk, chilled
04 -
¾ cup granulated sugar (150g)
05 -
½ cup light brown sugar (100g)
06 -
5 tablespoons unsalted butter (71g)
→ Dry Mix
07 -
¼ teaspoon fine sea salt
08 -
1 tablespoon cornstarch
09 -
¾ cup Dutch-process cocoa powder (75g)
10 -
½ cup all-purpose flour (63g)
→ Extras
11 -
1 cup toffee bits (170g), split in half
12 -
¾ cup semisweet chocolate chips (128g), split in half
# Instructions:
01 -
Preheat your oven to 325°F. Line a metal 8x8-inch pan with parchment, making sure the edges stick out slightly for easy lifting later.
02 -
In a big, microwave-safe bowl, melt the butter (about a minute). Mix in both sugars while it's still warm, then let it cool a little. Whisk in the eggs, yolk, and vanilla for at least 30 seconds. Stir in the cocoa powder and oil until the mixture's smooth.
03 -
Use a rubber spatula to gently fold in the salt, flour, and cornstarch. Reserve some chocolate chips and toffee bits, but mix the rest into the batter.
04 -
Spread the batter into the prepared pan evenly, then sprinkle the remaining toffee bits and chocolate chips on top. Bake for 30 minutes. Look for moist crumbs on a tester—not wet batter. If drier brownies are your thing, add 5-7 more minutes.
# Notes:
01 -
You can use natural cocoa instead, though Dutch-process will give you a richer, smoother taste.
02 -
They stay fresh up to 3 days at room temperature in an airtight container, and 5 days if refrigerated.
03 -
Pop them in the fridge for an ultra-fudgy texture.
04 -
Use dark chocolate chips for a less sweet version.