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Fudgy Toffee Flourless Brownies

These Fudgy Toffee Flourless Brownies are a chocolate lover's dream! Rich, gooey, and topped with toffee bits for a delightful crunch.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Fudgy, Gluten-Free
Servings: 8 servings

Ingredients

  • 12 oz semi-sweet chocolate chips Ghirardelli recommended
  • 6 tbsp unsalted butter Adds richness and moisture
  • 1/4 cup unsweetened cocoa powder Intensifies the chocolate flavor
  • 1/3 cup cornstarch Provides structure without flour
  • 1/2 tsp salt Enhances sweetness and balances flavors
  • 3/4 cup granulated sugar Sweetens the brownies beautifully
  • 1 tsp vanilla extract Adds warmth and depth of flavor
  • 3 large eggs room temperature
  • 1 cup Heath toffee bits For that delightful crunch and sweetness

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your brownies will bake evenly and come out perfectly fudgy.
  • Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift the brownies out once they are baked.
  • In a large mixing bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
  • In a separate bowl, whisk together the cocoa powder, cornstarch, salt, and granulated sugar. This step ensures that all dry ingredients are well combined and ready to mix.
  • To the melted chocolate mixture, add the room temperature eggs and vanilla extract. Whisk until fully combined.
  • Gradually add the dry ingredient mixture to the chocolate mixture, stirring until just combined. Be careful not to overmix; you want the brownies to remain fudgy.
  • Using a spatula, gently fold in the Heath toffee bits, ensuring they are evenly distributed throughout the brownie batter.
  • Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in your preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the brownies out of the pan. Cut into squares and enjoy!

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • 9x9-inch Baking Pan
  • Parchment Paper

Notes

  • For a richer flavor, use dark chocolate chips instead of semi-sweet.
  • Store leftovers in an airtight container for up to 3 days at room temperature.
  • Freeze individual squares for up to 3 months; thaw before serving.