Heath Toffee Brownies are the best thing I have enjoyed lately! Luscious, chocolatey brownies topped with toffee bits that add beautiful caramel flavor and a little crunch. It’s like eating English toffee but in a brownie form!
I adore chocolate and caramel and these toffee brownies really deliver on both flavors. It is a party in every bite! Heath English Toffee Bits are perfect for baked goods. They are ready to use straight from the bag and add tremendous deliciousness to all your baked goods!
Brownies are one of the most popular dessert sweets in America and they are easy to make. If you don’t want to make them from scratch, you can substitute a box mix to simplify these even more. Just bake as directed and sprinkle with the toffee bits immediately after you pull them out of the oven. Then cover with foil and set aside to cool completely.
I like to line my baking pans with parchment for baking projects where I will be removing the baked goods from the baking pan. I leave two ends longer to hang over the edge. This creates a sling that I can use to easily lift the brownies out and set them on a cutting board for slicing.
This is super easy if you have parchment sheets instead of a roll. The roll never stays where you put it so butter the pan, set the parchment in, and pour in the batter. You have a better chance of keeping it in the pan this way. With flat sheets they are already smooth and ready to go.
I buy my parchment from King Arthur Flour, 100 sheets at a time and they last a really long time. I store them inside one of my sheet pans. It keeps them flat, wrinkle free, and out of the way. Super simple!
The easiest way to form parchment to fit in your pan is to set the pan upside down on the counter. Lay the parchment on top and pinch it along each side, then turn the pan over and drop the parchment square inside. The batter will weigh it down and you can fold the extra parchment over the edges to create a sling – this lets you easily lift the brownies out of the pan when cooled.
This is a very pale brownie. If you want it to be darker with a stronger chocolate flavor, you can use bittersweet chocolate instead of the semisweet.
When I poured the toffee bits onto the top of the brownie, it mounded in the center – yes, you will use the entire bag! I was able to press some into the corners before covering with foil and setting on the wire rack to cool. If that looks like too much to you, use just half the bag. Serve with a spoon to scoop up the toffee pieces that fall off so you get every bit of them!
Heath Toffee Brownies are such a great dessert, filled with chocolate and luscious toffee bits on top. This is a sweet treat that everyone loves!
Have a wonderful week – see you back here on Friday for another fun dish you will adore!
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Ingredients needed for Heath Toffee Brownies:
- GF flour, baking powder, salt, butter, chocolate chips, sugar, eggs, vanilla, white chocolate chips, Heath English Toffee Bits
PRO Tip:
You will find the Heath English Toffee Bits in larger grocery stores near where they have the chocolate chips and other mix-ins for baking.
How to make Heath Toffee Brownies:
- Whisk together the flour, baking powder, and salt, then set aside.
- Melt the butter and chocolate in a medium saucepan over low heat, stirring often. When melted and smooth, pour into the bowl of your stand mixer or a large bowl if using a hand mixer. Beat in the sugar and add the eggs one at a time, mixing after each addition. Mix in the vanilla.
- Add the dry ingredients to the chocolate mixture, beating until well blended. Stir in the white chocolate chips and spread batter in the buttered and parchment-lined 8-inch square baking pan.
- Bake at 350°F (180°C) for 20 to 25 minutes until the brownie pulls away from the sides of the pan and a toothpick comes out with moist crumbs. Remove from the oven.
- Immediately sprinkle the top with the toffee bits, pressing lightly and carefully into the hot brownie. Use an offset spatula for pieces near the edge if you can’t safely reach them. Cover the pan tightly with foil and cool completely in the pan on a wire rack. Remove the foil, use the parchment sling to lift the brownie out of the pan and onto a cutting board. Cut into 16 pieces.
PRO Tip:
My favorite chocolate for baking, Guittard semisweet, is gluten-free and free from 14 allergens and sensitizers. They also have a bittersweet line as well. They are remarkable products that companies like See’s Candies use for their chocolates! Guittard will take your desserts to a new level!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- 8-inch (20cm) square baking pan
- Mixing bowls
- Medium saucepan
- Stand mixer or hand mixer
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Heath Toffee Brownies (GF)
Heath Toffee Brownies are the best thing I have enjoyed lately! Luscious, chocolatey brownies topped with toffee bits that add the beautiful caramel flavor and a little crunch. It's like eating English toffee but in a brownie form!
Ingredients
- 1 cup (120g*) gluten-free all-purpose flour* or regular all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/3 cup (38g) butter, cubed, plus more for the pan
- 1/2 cup (85g) semisweet chocolate chips
- 3/4 cup (149g) granulated sugar
- 2 eggs (100g)
- 1 tsp vanilla extract
- 1 (8 oz pkg, 226g) Heath English Toffee Bits
Instructions
1. Preheat your oven to 350°F (180°C). Butter an 8-inch (20cm) square baking pan, line with parchment leaving two opposite ends extended beyond the edges to form a sling.
2. In a bowl, whisk together the flour, baking powder and salt; set aside.
3. Place the butter and chocolate in a bowl set over a medium saucepan with about two inches of water in the bottom. Heat the water to a simmer over medium heat, and melt the butter and chocolate together, stirring often. When fully melted and smooth, pour into the bowl of your stand mixer or a large bowl if using a hand mixer.
4. Mix in the sugar and let cool until you can hold the bowl in the palm of your hand comfortably. Add the eggs, one at a time, beating after each addition. Stir in the vanilla.
5. Add the dry ingredients to the chocolate mixture, mixing until well blended. Spread the batter in the prepared pan.
6. Bake 20 to 25 minutes or until the brownies begin to pull away from the sides of the pan and a wooden toothpick inserted into the center comes out with moist crumbs. Remove from the oven.
7. Immediately pour the toffee bits on the top of the brownie. Cover pan tightly with foil using hot pads to protect your hands. Cool completely in the pan on a wire rack.
8. Remove the foil; use the parchment sling to lift the brownies out of the pan, place on a cutting board, and cut into 16 squares. While you'll likely use your fingers to pick up and eat these brownies, I would give everyone a spoon to help them scoop up all the toffee bits that fall off the brownies. They are delightful and you don't want to miss them!
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe in The Hershey Cookbook
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 79Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 46mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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