Toffee Fudge Brownies (Print Version)
# Ingredients:
→ Base Layer
01 -
1/3 cup vegetable oil (74g)
02 -
1 teaspoon vanilla extract
03 -
2 large eggs plus 1 extra yolk, kept cold
04 -
5 tablespoons unsalted butter (71g)
05 -
1/2 cup light brown sugar (100g)
06 -
3/4 cup granulated sugar (150g)
→ Dry Mix
07 -
1 tablespoon cornstarch
08 -
1/2 cup all-purpose flour (63g)
09 -
1/4 teaspoon fine sea salt
10 -
3/4 cup Dutch-process cocoa (75g)
→ Extras
11 -
1 cup toffee chunks (170g), some reserved
12 -
3/4 cup semisweet chocolate chips (128g), save a handful
# Instructions:
01 -
Preheat your oven to 325°F. Line a metal 8x8-inch pan with parchment paper, leaving extra overhang on the sides to lift the brownies out later without any fuss.
02 -
Pop the butter into a big microwaveable bowl and melt it (about a minute). Stir in the sugars until mixed, then let it cool a bit. Add the eggs, yolk, and vanilla—whisk hard for 30 seconds. Stir in the vegetable oil and cocoa powder until everything looks smooth.
03 -
Switch over to a spatula and gently fold in the flour, cornstarch, and salt. Toss most of the chocolate chips and toffee pieces into the mix, keeping a little to sprinkle on top later.
04 -
Spread the batter evenly in your pan, then sprinkle the saved chocolate and toffee bits on top. Bake for 30 minutes—poke it with a tester and look for moist crumbs, not sticky batter. If you like them less gooey, bake for another 5-7 minutes.
# Notes:
01 -
You can use natural cocoa, but Dutch-process gives a richer, smoother taste.
02 -
Keep them in a closed container for up to 3 days at room temp or 5 days in the fridge.
03 -
They taste even fudgier when chilled!
04 -
Swap the semisweet chips for dark chocolate if you want a less sweet option.