This post may contain affiliate links. See my privacy policy for details.
Sometimes, I forget things.
Actually, in all honestly, a lot of the time I forget things.
How on God’s green earth I managed to forget a chocolate brownie recipe, I’ll never know. I will cut myself some slack since it was during the Culinary Arts Cook Off, which consumed my every thought, action and waking moment from January to March last spring. However, even after it was over, I still forgot to post this delicious recipe. I actually made it for a cook off meeting, to rave reviews from everyone in attendance.
Ingredients Needed
1 1/2 cups of white sugar
3/4 cup of flour
3/4 cup of cocoa
3 eggs
3/4 cup of butter
1 bag Heath Milk chocolate toffee bits
Kick the tires and light the fires to 350 degrees.
Melt the butter in a pot, remove from the heat and stir in the white sugar.Once that is combined, mix in your cocoa, then beat in the eggs. Once everything is combined really well, stir in your flour until just combined. The less you stir, the less “cakey” these are going to be and more chewy, which in my opinion, makes all the difference between a good brownie and a great one. Chewy brownies rock.
Line an 8×8 pan ( for thicker brownies) or a 9×13 (thinner brownies) with parchment paper then pour the brownie mixture in.
Bake in the 350 degree oven for 15- 25 minutes, depending on which pan you are using, until the brownies start to pull away from the edge of the parchment paper. The 9×13 will bake up faster than the 8×8. Open the oven and pour the bag of Heath chips on top, spreading out evenly. Place back into the oven for 1-2 minutes to make sure they melt, then remove.
The chocolate will melt and the toffee will stay crunchy. It’s a match made in heaven!
Enjoy everyone!
Love,
The Forgetful Magpie
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Heath Toffee Brownies
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Total Time
- 25 minutes
- Course
- Dessert
- Cuisine
- Brownie
- Servings
- 10
- Calories
- 427
- Author
- Karlynn Johnston
Ingredients
- 1 1/2 cups white sugar
- 3/4 cup flour
- 3/4 cup cocoa
- 3 eggs
- 3/4 cup butter
- 8 oz bag Heath Milk chocolate toffee bits
Instructions
-
Melt the butter in a pot, remove from the heat and stir in the white sugar.
-
Once that is combined, mix in your cocoa, then beat in the eggs.
-
Once everything is combined really well, stir in your flour until just combined. The less you stir, the less "cakey" these are going to be and more chewy, which in my opinion, makes all the difference between a good brownie and a great one. Chewy brownies rock.
-
Kick the tires and light the fires to 350 degrees.
-
Line an 8 inch x 8 inch pan ( for thicker brownies) or a 9 inch x 13 inch pan (for thinner brownies) with parchment paper then pour the brownie mixture in.
-
Bake in the 350 degree oven for 15- 25 minutes, depending on which pan you are using, until the brownies start to pull away from the edge of the parchment paper. The 9 inch x 13 inch will bake up faster than the 8 inch x 8 inch.
- Open the oven and pour the bag of Heath chips on top, spreading out evenly. Place back into the oven for 1-2 minutes to make sure they melt, then remove.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Tania says
I happened to have all of these ingredients on hand, so I made these brownies the other day. Wow. These were the best brownies that my husband and I have ever had (huge praise coming from my husband, who is a brownie fanatic). They were so good and so easy to make. I love the extra bit of saltiness from the toffee bits, but think these brownies would be awesome with any candy or even on their own. I’m so glad that I found this recipe ^_^ thank you for posting it 🙂
plasterers bristol says
Hmmm look so good, thanks for posting this recipe, look nice and easy to make.
Simon
Lesa says
What kind of flour?
The Kitchen Magpie says
I have in the directions how to put them on top and melt them!
Kathy Kinrade says
How would you get the chocolate on top?
Mansi says
I’ve never heard of Heath toffee, but it sounds delicious! thanks for introducing this new ingredient to me:) also, it would be great if you could submit this recipe to my BakeFest blog event : http://www.funandfoodcafe.com/2012/10/blog-event-bake-fest-12.html
The Kitchen Magpie says
I think so, Skor would work!
Tanya Frewin says
Are the Heath toffee bits only available in the States?
EmmaEats says
These sound sinfully delicious. I’m not sure an 8×8 pan would be enough for me to share! So delighted you remembered the recipe. 🙂
Lesa says
What kind of flour?what kind of flour?