Recipes of Cooking

Fudgy Toffee Flourless Brownies

Brownies are one of those universally loved treats that bring people together, and when you add toffee into the mix, you elevate the experience to an entirely new level! These Toffee Brownies are rich, fudgy, and bursting with flavor, complete with that delightful chewy texture and a crunchy surprise from the toffee bits.  

An interesting tidbit about brownies—they were allegedly created accidentally when a chef forgot to add baking powder to a chocolate cake recipe! Lucky for us, this led to the creation of one of the most beloved desserts in the world. Toffee Brownies are special not just for their taste; they are quick to make, perfect for sharing with family, and easily customizable to suit everyone’s preferences. So  get ready to indulge in a world of chocolatey goodness!

chef Ali

Fudgy Toffee Flourless Brownies

Toffee Brownies are chewy, rich, packed full of chocolate flavor, and studded throughout with toffee pieces. The perfect combination of decadent chocolate and crunchy, nutty toffee! Easy recipe, no mixer required.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Appetizer

Cuisine: American, French

Calories: 335

Ingredients Equipment Method Notes

Ingredients

  

• 4 large eggs
•  1/2 cup (100g) packed light brown sugar
• 1 cup (280g) unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup (45g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 teaspoon salt
• 1 cup toffee bits or chopped toffee bars

Equipment

• Set of 3 Stainless
• Pyrex Glass Mixing Bowls with Lids
• 2 Piece Cutting Board Marble Finish

Method

 

1. Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
2. In a medium saucepan over low heat, melt the butter completely. Remove from heat and whisk in the granulated sugar and brown sugar until smooth.
3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. Sift the cocoa powder and salt into the butter mixture. Stir gently until just combined.
5. Fold in the toffee bits and nuts if using.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25-30 minutes or until the edges are set but the center still looks slightly underbaked.
8. Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Cut into squares and serve.

Notes

1. 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.

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. Serve brownies chilled for an even fudgier texture!

Don’t forget to share your experience and tag me on social media with your tasty creations! Happy cooking!

Make sure the chocolate mixture is cool enough to touch before adding the eggs – you don’t want them to scramble!

An 8-ounce bag of toffee bits doesn’t have quite enough, so I like to buy two bags. But you can skimp and they will still

be tasty.

You can use Skor bars instead of Heath bars if you prefer.

For fudgy brownies, you don’t want to overbake them. 

Don’t forget to leave a 5-star rating!