Fudgy toffee brownies

These brownies have helped me to win friends and influcence people. Just ask any of my friends. Also, it might seem like a lot of steps but these are really easy and maybe the best brownies ever!


  • 2 cups semisweet chips (divided)
  • ¾ cup unsalted butter cut into one inch pieces
  • 5 ounces unsweetened chocolate - chopped (divided)
  • 1 ¾ cups sugar
  • 4 large eggs
  • ¾ cup unbleached flour
  • 1 ¼ toffee bits (divided)
  • ⅔ cup whipping cream
  • ¾ cup whole almonds, lightly toasted and coarsely chopped


  • 9x12 pan
  • Double boiler or bowl set over simmering water
  • Whisk


  1. Preheat oven to 350°F.
  2. Line metal pan with foil leaving overhang. Butter foil.
  3. Combine 1 cup chips, butter, and 4 oz unsweet chocolate in heavy pan.
  4. Stir over low heat until chocoalte melts and mixture is smooth.
  5. Remove from heat.
  6. Whisk in sugar, then eggs and flour.
  7. Whisk in 1 cup toffee chips.
  8. Pour batter into prepared pan.
  9. Bake brownies until tester comes out with moist crumbs attached around 20-25 minutes.
  10. Cool 15 minutes
  11. Using metal spatula press down brownie edges to level top.
  12. Bring cream to simmer in heavy small sauce pan.
  13. Add remaining chips and 1 oz unsweet chocolate and whisk topping until smooth.
  14. Pour topping over brownies in pan.
  15. Sprinkle with almonds and ¼ cup toffee bits.
  16. Chill brownies until cold at least 2 hours and up to one day.
  17. Using foil overhang as an aid, lift brownies from pan.
  18. Fold down foil sides and cut into squares.

What you should know

Over baking these brownies is a serious mistake!! As all ovens vary watch these closely and adjusting the time accordingly. A tester should come out moist but not sticky.

Using organic makes a difference as will using good quality chocolate.

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