Description
This rich, fudgy Gluten-Free Toffee Brownies recipe is made with brown butter & loaded with crisp chocolate covered toffee pieces. It’s the perfect brownie for toffee lovers!
Ingredients
Scale
For The Brownies:
- 1/2 cup butter (1 stick/8 Tablespoons/113 grams)
- 1 1/2 cups dark chocolate chips (9 oz/255 grams)
- 1/2 cup brown sugar (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup gluten-free measure-for-measure flour, weighed or scooped and leveled (90 grams)
- 1/3 cup (32 grams) unsweetened cocoa powder*
- 1/2 teaspoon kosher salt
- 1/2 cup chopped Heath toffee bars (about 2 bars/78 grams)
- 1/4 cup semi-sweet chocolate chips (43 grams)
To Top The Brownies:
- 1/2 cup chopped Heath toffee bars (about 2 bars/78 grams)*
- 1/4 cup semi-sweet chocolate chips (43 grams)
Instructions
- Preheat & Prep. To start, preheat the oven temperature to 350 degrees F. Line an 8×8 metal pan with parchment paper.
- Brown Butter. In a light-colored medium saucepan, melt butter cook over medium low heat, stirring constantly, until the butter foams and the butter underneath the foam caramelizes and deepens to a honey color and the butter smells sweet and fragrant.
- Mix in Chocolate Chips. As soon as you remove the brown butter from the heat, mix in 1 1/2 cups chocolate chips and stir until melted and glossy. Set this mixture aside to cool slightly while you mix the sugar and eggs.
- Beat Sugar & Eggs. Add brown sugar, sugar, and eggs to a large mixing bowl. Use a whisk or hand mixer to beat the sugar and eggs 3-5 minutes, or until about tripled in volume and much lighter in color. The sugar should be almost completely dissolved–if you rub the mixture between your fingers, you shouldn’t feel almost no grit. Do NOT rush this step or your brownies won’t get those nice, glossy tops!
- Stir in Chocolate Mixture & Vanilla. Slowly whisk in the melted chocolate/butter mixture and the vanilla extract and stir until smooth.
- Add Dry Ingredients. Then, add the gluten-free flour, cocoa powder, and salt and mix until just a few floury patches remain.
- Fold In The Mix-Ins. Add 1/2 cup chopped toffee and 1/4 cup chocolate chips. Fold in until just evenly distributed. (The batter will be pretty thick at this point!)
- Bake Brownies. Transfer the brownie batter to the prepared pan and smooth out the surface. Bake in the preheated oven 22-24 minutes, or until the tops are glossy, the centers are just set, and a toothpick inserted in the center comes out with moist crumbs attached. (If you prefer a less fudgy brownie, you can add 3-5 minutes to the bake time, but I much prefer these brownies on the fudgy side!)
- Top & Cool Brownies. As soon as you remove the brownies from the oven, sprinkle with the remaining 1/2 cup toffee and 1/4 cup chocolate chips. Let the brownies cool completely before cutting into squares. (I recommend chilling them before cutting for the smoothest cuts!)
- Serve & Store. Enjoy cooled brownies right away, or store leftovers in an airtight container at room temperature 2-3 days, the refrigerator 3-4 days, or freeze up to 4 weeks.
Notes
- Toffee Bars. If you can’t find Heath toffee bars, but you can find chocolate covered toffee bits or Skor bars, you can use those instead! I tested these with plain toffee bits (Bits ‘O’ Brickle) and chocolate covered toffee bars, and the chocolate toffee bars were our preference!
- Consider Metric! When possible, we highly recommend weighing your dry ingredients so you don’t accidentally pack in too much flour or cocoa. An inexpensive kitchen scale makes this easy, but if you don’t have one, be sure to use the scoop & level method as the next best option.
- Cocoa. I prefer the flavor of natural cocoa powder (like Hershey’s) for these brownies, but if you prefer, you can use Dutch Processed cocoa for a darker color and flavor.
- Gluten-Free Flour. We love and recommend King Arthur Gluten-Free Measure-For-Measure Flour for these brownies. If you use another brand, make sure it contains xanthan gum!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
