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Gooey and Chewy Toffee Brownies

Moist chocolate brownies, chocolate chips, and super chewy lightly salted toffee in every bite!
Prep Time15 mins


For the toffee

  • 1/2 cup (1 stick) Unsalted butter
  • 1 cup Granulated sugar
  • 1/4 teaspoon Kosher salt
  • teaspoon Vanilla extract

For the brownies

  • cup All-purpose flour spooned in measuring cup then leveled
  • 1 teaspoon Salt
  • 2 tablespoons Unsweetened cocoa powder
  • 11 ounces (about 2 cups) Semi-sweet chocolate chips
  • 1 cup (2 sticks) Unsalted butter, cut into pieces
  • 1 cup Granulated sugar
  • 1 cup Light brown sugar tightly packed
  • 5 Large eggs room temperature
  • 2 teaspoons Vanilla bean paste
  • 1 cup for the brownie batter – ½ cup as topping Homemade toffee
  • 1 cup divided Semi-sweet chocolate chips


Make the toffee

  • Line a baking sheet with parchment paper and set aside. In a small saucepan, melt the sugar and butter over low heat, stirring occasionally to incorporate. Add the kosher salt and vanilla extract. Stir briefly to combine. Insert a candy thermometer and bring the mixture to 285° Fahrenheit on a candy thermometer. The mixture will be a nice, amber color. Remove the pan from heat and allow to cool for one minute. Spread the mixture as evenly as you can over the parchment lined baking sheet. Allow the toffee to cool completely and then break into small pieces of varying size. You can use a knife, spoon, or your hands. The toffee shatters easily. Gather the toffee pieces and set aside. You should have a little over 1 ½ cups of toffee.  

Bake the brownies

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan or pyrex dish with cooking spray and line the pan with parchment paper leaving a slight overhang. To a medium bowl add flour, salt, and cocoa powder. Whisk to combine and set aside. In a large bowl set over a small saucepan half filled with simmering water, add the chocolate and butter. Stirring occasionally, allow the butter and chocolate to melt completely. Turn off the heat and remove the bowl from the pot of simmering water. Add the granulated and brown sugars and whisk to completely combine. Set aside and allow the mixture to come to room temperature. Add 3 eggs to the chocolate/sugar mixture and whisk until the eggs are combined. Add the remaining eggs (2) and whisk until combined. Stir in the vanilla, but be sure NOT to over whisk at this stage. Otherwise this will change the texture of your brownie. Sprinkle the flour mixture over the chocolate mixture and with a rubber spatula, fold until somewhat combined, but you can still see large bits of flour. Add half the chocolate chips and 1 heaping cup of toffee. Fold until mostly combined. Pour brownie batter into the pan and smooth with an offset spatula.  Top with remaining chocolate chips and toffee. Place in the oven and bake for 45-55 minutes, rotating the pan midway through baking. What you’re looking for is the edges to be set, yet the middle to jiggle a bit when the pan is moved. Don’t worry, this will set. Remove from the oven and allow the brownies to cool for at least 4-5 hours before cutting. Lift from the pan, cut into squares (large or small) and serve. Note – The brownies will be very gooey. And you’re going to dig that. Serve alone or top that situation with some ice cream. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days. Makes about 18 smallish brownies Brownie recipe adapted from: Brown Eyed Baker Toffee recipe adapted from: Cookies and Cups