Chocolate Toffee Fudge Brownies

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Fudgy, chewy, chocolate toffee brownies are perfect with a tall glass of milk or a hot cup of coffee. The toffee adds a bit of crunch on top and a great flavor throughout each brownie.

Chocolate Toffee Fudge Brownies recipe by Barefeet In The Kitchen

These brownies have such a rich, deep chocolate flavor they are closer to fudge than traditional brownies.

I made these to share with some friends last week and they disappeared in minutes. The recipe was immediately requested by several people and I promised to post it soon. I love when a dessert turns out that well!

Chocolate Toffee Fudge Brownies recipe by Barefeet In The Kitchen

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Chocolate Toffee Fudge Brownies

5 from 1 vote
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Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 24

Ingredients 

  • ½ cup butter*
  • 2 cups semi-sweet or dark chocolate chips
  • 1 cup light brown sugar
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 cup all purpose flour**
  • ½ teaspoon kosher salt
  • 1 cup toffee bits reserve ¼ cup for topping

*Dairy/Casein Free Alternative

  • ½ cup coconut oil melted

**Gluten Free Alternative

  • cup brown rice flour
  • cup tapioca starch

Instructions

  • Preheat oven to 325°F. Line a 9×13 pan with parchment paper or line it with foil and grease it very well with butter.
  • Melt the butter in a large saucepan, over medium heat. When the butter has melted, add the chocolate chips and stir with a whisk until they have melted. Remove from the heat, add the sugars and whisk until smooth.
  • Add the vanilla and then whisk in the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Stir to combine thoroughly. Add ¾ cup toffee bits.
  • Spread the mixture into the bottom of the prepared pan and then sprinkle the top with the reserved toffee bits. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. (30 minutes is perfect for my oven.) Let the bars cool completely before slicing. Enjoy!
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{Originally published 10/24/13 – recipe notes updated 7/12/22}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      Tapioca starch is one of the gluten free flours that I use for baking. You can find it with the other specialty flours in the baking aisle at most grocery stores. You can also order it online.

    • Mary says

      I've never tried that with this recipe myself, but coconut oil is a great sub for butter with most baking (especially in chocolate recipes). I don't have any reason to think it wouldn't work. If you do try it, let me know how it works for you!