Toffee Chocolate Brownies (Print Version)
# Ingredients:
→ Base Layer
01 -
⅓ cup vegetable oil (74g)
02 -
1 teaspoon vanilla extract
03 -
2 large eggs plus 1 egg yolk, straight from the fridge
04 -
½ cup light brown sugar (100g)
05 -
¾ cup white sugar (150g)
06 -
5 tablespoons unsalted butter (71g)
→ Dry Mix
07 -
¼ teaspoon fine sea salt
08 -
1 tablespoon cornstarch
09 -
½ cup all-purpose flour (63g)
10 -
¾ cup Dutch-processed cocoa powder (75g)
→ Extras to Mix In
11 -
1 cup toffee bits (170g), some for topping
12 -
¾ cup semisweet chocolate chips (128g), save a bit for sprinkling
# Instructions:
01 -
Turn your oven to 325°F. Use parchment paper to line an 8x8-inch metal baking dish, letting some hang over the edges so you can easily pull out the brownies later.
02 -
Melt the butter in a big, microwave-friendly bowl (about 1 minute). Stir in both sugars and cool the mix until it feels just a little warm. Beat in the eggs, yolk, and vanilla really well for 30 seconds. Mix in the oil and cocoa powder until velvety.
03 -
Using a rubber spatula, quietly fold in flour, cornstarch, and salt until it's just mixed. Stir most of the toffee and chocolate chips in, but set some aside for the top.
04 -
Even out the batter in your pan and sprinkle the chocolate chips and toffee bits you saved on top. Bake for about 30 minutes. A toothpick poked in should show damp crumbs, not liquid batter. Like drier brownies? Bake 5-7 more minutes.
# Notes:
01 -
You can swap Dutch-process cocoa for natural, but Dutch-process has a deeper, smoother taste.
02 -
Keep them in an airtight container for up to 3 days on the counter, or in the fridge for 5 days.
03 -
Chill them in the fridge if you're after the most fudgy texture.
04 -
Prefer less sweet? Use dark chocolate chips instead.