"Gooey, fudgy brownies with chunks of dark chocolate toffee nestled in, and caramel swirl."
Toffee Chunk Brownies
5
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- Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 stick melted and cooled unsalted butter
- 1 cup white sugar
- 1/4 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 pinch salt
- 1 teaspoon vanilla
- 2 eggs
- 1/3 cup bob's red mill gluten free baking flour
- 1/3 cup caramel bits for baking
- 1 tablespoon heavy cream
- 2 pkg toffee thins (or other desired topping chocolates)
Method
Step 1
Preheat oven to 325. Melt butter and set aside to cool.
Step 2
Combine in a medium-large bowl sugars, cocoa, and salt. Slowly stream in cooled butter, using hand mixer to whisk constantly.
Step 3
Add vanilla. One at a time, add eggs.. whisking for about 2 minutes each to fully incorporate.
Step 4
Mix in the flour, scraping down sides of the bowl as needed. Don't over mix, just combined is fine! Transfer batter to foil lined baking dish (I used 8x8)
Step 5
Melt caramel bits with heavy cream in a small bowl in microwave in 20 second intervals. Drop spoonfuls onto brownie batter, and swirl in with a skewer, or chopstick.
Step 6
Crush half of your toffee bits and gently press into batter. Bake for 25-30 minutes, until toothpick pulls out mostly clean. (the brownies are meant to be gooey, a little batter will likely stick!)
Step 7
Allow to cool for 15 minutes, and top with remaining toffee pieces.