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Chocolate Toffee Brownies

Chocolate Toffee Brownies

Chocolate Toffee Brownies

Prep Time ~ 30 mins Cooking Time ~ 45 mins
Approx Cost ~ £ 3.50 Difficulty ~ Easy
Freeze ~ NoMakes ~ 16

Tips ~ The use of unrefined muscovado sugar gives these brownies a sticky toffee flavour.


350g / 12oz dark chocolate (preferably around 50 - 60% cocoa solids), broken into pieces

250g / 9oz unsalted butter, cut into pieces, plus extra for greasing

3 large eggs

250g / 9oz dark muscovado sugar

85g / 3oz plain flour

1 teaspoon baking powder


  • Heat oven to 160C, fan 140C, Gas mark 3.
  • Butter and line the base of a shallow 23cm / 9inch square tin.
  • Melt the chocolate and butter together, then stir well and cool.
  • Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
  • Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
  • Pour into the prepared cake tin and bake for 40 - 45 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre but will firm up on cooling.
  • Cool in the tin for at least 1 hour, then cut into 16 squares and finish cooling on a wire rack.