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These thick, chewy, and extra fudgy brownies are loaded with milk chocolate toffee bits, making my very popular brownie recipe even more decadent (which I didn’t think was possible, but here we are).
Why I Think You’ll Love This Recipe!
- The base brownies are my insanely popular thick and chewy brownie recipe, which I have perfected over the years and even included in my first cookbook.
- Trust me when I tell you that adding a crunchy, chocolate toffee layer makes these even better!
Toffee and Chocolate Topped Brownies
Brownies provide the perfect base to add delicious treats on top once baked – you can melt everything from chocolate kisses to peppermint on top if you want! While you can definitely add just the toffee bits ( both Heath and Skor come in packages that don’t have the chocolate added), the chocolate will melt and the toffee will stay crunchy. It’s a match made in heaven!
Heath Toffee or Skor Bits
If you are in the USA, you can buy Heath Toffee bits with milk chocolate to use on top.
If you are in Canada, use the Skor bits with chocolate.
How to Make These Brownies
- Melt the butter in a pot, remove it from the heat, and stir in the white sugar. Once that is combined, mix in the cocoa and beat in the eggs. Once everything is combined really well, stir in the flour until just combined.
- 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°F oven for 15- 25 minutes, depending on which pan you are using, until the brownies start pulling away from the parchment paper’s edge. The 9×13 will bake up faster than the 8×8.
- Open the oven and pour the bag of Heath chips on top, spreading them out evenly. Place back into the oven for 1-2 minutes to make sure they melt, then remove.
How to Know When the Brownies are Done
When close to done, the brownies will start to pull away from the edges of the parchment paper. Take a toothpick and insert it into the middle, and if it comes out with small crumbs clinging to it, you will have fudgey, baked brownies.
The Secret to Chewy Brownies
The less you stir the batter once you add the flour, the less “cakey” these brownies will be and the more chewy they will be, which, in my opinion, makes all the difference between a good brownie and a great one.
You want to just stir the flour in until you can’t see any white streaks, then stop!
I hope you love these just as much as we did! I always bake mine in an 8×8 pan so that they are thicker and chewier, as seen in the photos.
Enjoy everyone, and happy baking!
Love,
Karlynn
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Heath Toffee Brownies
Ingredients
- 1 ½ cups white sugar
- ¾ cup flour
- ¾ cup cocoa
- 3 large eggs
- ¾ cup salted butter
- 1½ cups chocolate toffee bits
Instructions
- Preheat your oven to 350°F. Line an 8-inch x 8-inch pan ( for thicker brownies) or a 9×13-inch pan (for thinner brownies) with parchment paper, leaving parchment paper hanging over the edges for handles.
- Melt the butter in a large pot over medium heat. Stir in the white sugar, mixing in until the sugar starts to melt into the butter. Remove from the heat.
- Mix in the cocoa until thoroughly combined, then beat in the eggs one at a time by hand. (no mixer)
- Once everything is combined completely, stir in your flour until just combined with the other ingredients. Do NOT overmix or the brownies will be less chewy.
- Scoop/pour the batter out in the prepared pan, smoothing out into an even layer.
- Bake for 20-30 minutes, depending on which pan you are using, or until the baked brownies start to pull away from the edge of the parchment paper and the center of the brownies are set. The 9×13 thinner brownies will cook faster.
- Sprinkle the chocolate toffee bits on top of the brownies, spreading out evenly. Place back into the oven for 1-2 minutes to make sure they melt, then remove.
- Let it cool in the pan completely then remove using the parchment paper handles. Slice into pieces. Store in a close container at room temperature for up to 5 days, or freeze in a freezer-safe container for up to 3 months.
Notes
Nutrition
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Rachel says
Made these yesterday for cookout: everyone loved them! We used the 13×9 inch pan which led to thinner brownies, but still very moist, almost fudge-like. Cut them into triangles because each piece was dense. Loved the 1-pan mixing method- very easy. Will definitely make again, maybe with different types of candy on top.
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 🙂
Shawnda says
Love the simplicity and Heath bits are perfect. Great recipe, Thanks
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?
The Kitchen Magpie says
I think so, Skor would work!
Jen says
@thekitchenmagpie what kind of flour?
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?