Indulge in the ultimate fudgy delight with these sensational Gluten-Free Toffee Brownies! Crafted with nutty brown butter and generously studded with crisp, chocolate-covered toffee pieces, these brownies offer an irresistible flavor and texture combination that will captivate your taste buds. Get ready to bake a batch of brownies that are truly unforgettable.
Baking is a beautiful symphony of art and science, a delicate balance where creativity meets precision. On one hand, it’s an opportunity to unleash your imagination—experimenting with unique flavor profiles, decorating with flair, and adding personalized touches to every sweet treat. On the other, baking is undeniably a science, demanding an understanding of how ingredients interact and the crucial importance of each step. Rushing or skipping even a small detail can completely alter the outcome of your culinary masterpiece.
Our gluten-free toffee brownies recipe perfectly embodies this principle. We’ve combined exquisite flavors with precise techniques to deliver truly spectacular results. Each bite promises fudgy, intensely rich brownies, complemented by satisfyingly crisp bits of toffee and the delightful caramel-like notes from brown butter and pure vanilla extract. These brownies are as special as they are delicious, and you’ll be thrilled to discover that the ingredient list is surprisingly simple and straightforward. Let’s embark on this delicious baking journey!
Simple Ingredients to Craft Your Perfect Brownies
If you’re familiar with our baking adventures, some of these ingredients might look familiar! This stellar recipe is a delightful twist on our cherished Gluten-Free Brown Butter Brownies, with just a few thoughtful adjustments to introduce that incredible toffee element. Let’s explore what makes these brownies so special:
- Brown Butter. To amplify the rich, caramel-like essence that pairs so beautifully with toffee, we begin by browning our butter. This simple yet transformative technique caramelizes the milk solids present in the butter, transforming them into a golden-brown hue and infusing them with a sweet, nutty aroma and flavor. This depth is the perfect foundation for our toffee brownies. Learning how to brown butter is a game-changer!
- Chocolate Chips. Our recipe calls for a dynamic duo of dark chocolate chips and semi-sweet chocolate chips, performing triple duty to achieve ultimate chocolatey perfection. A portion will be melted directly into the brownie batter, contributing to its fudgy texture and deep chocolate flavor. Another generous amount will be folded into the batter as mix-ins, ensuring pockets of gooey melted chocolate throughout. Finally, a sprinkle on top creates a beautiful, tempting finish. For an unparalleled taste experience, we highly recommend investing in a quality brand like Guittard.
- Brown Sugar & Granulated Sugar. The strategic combination of both brown and granulated sugars is key to achieving that coveted fudgy, moist texture characteristic of the best brownies. Brown sugar adds moisture and a subtle molasses note, while granulated sugar contributes to the signature crackly, glossy tops that we all adore in a truly exceptional brownie. This balance is critical for my ideal brownie!
- Eggs. Eggs serve multiple vital functions in this recipe. They act as a binder, holding the ingredients together, while also enriching the batter, contributing to its luxurious texture, and helping the brownies to slightly puff during baking.
- Vanilla Extract. A culinary non-negotiable whenever I’m working with chocolate! Pure vanilla extract elevates and enhances the chocolate’s natural flavors, adding a layer of sophisticated warmth.
- Gluten-Free Flour Blend. For ease and reliability, we rely on a high-quality gluten-free measure-for-measure flour blend. Our top choice is King Arthur Gluten-Free Measure for Measure Flour. It’s crucial that your chosen blend contains xanthan gum, as this ingredient provides the necessary structure and elasticity often missing in gluten-free baking. Without it, your brownies may not achieve the desired texture. We do not recommend single-source gluten-free flours like almond flour or coconut flour for this specific recipe, as they have different absorption properties.
- Unsweetened Cocoa Powder. For these particular brownies, I lean towards a natural unsweetened cocoa powder (such as Hershey’s), which offers a brighter, classic chocolate flavor. However, a Dutch-processed cocoa powder (often darker) can also be used, as we’re not relying on leavening agents that react with acidic natural cocoa. Choose based on your preferred chocolate intensity and color.
- Salt. An often-underestimated but essential ingredient! A touch of kosher salt is paramount for balancing the sweetness of the sugars and chocolate, enhancing all the flavors in the brownies.
- Toffee Bars. Last, but certainly not least, is our star ingredient: toffee! This crunchy, buttery element deserves its own special introduction.
Spotlight Ingredient: The Irresistible Toffee
The undisputed star of this gluten-free toffee brownie recipe is, without a doubt, the toffee itself! Early on, we experimented with plain toffee bits (like Heath Bits ‘O’ Brickle), but found that the flavor impact and visual appeal didn’t quite meet our high expectations. We were aiming for something truly spectacular.
Through subsequent testing, we discovered a superior method: using chopped chocolate-covered toffee bars. The results were simply outstanding. Chopping your own chocolate-covered toffee bars, such as Heath bars or Skor bars, delivers a significantly better texture, richer flavor, and a more appealing, varied appearance in your finished brownies. It’s the perfect trifecta of deliciousness!
For those mindful of dietary needs, you’ll be pleased to know that both Heath bars and Skor bars are certified gluten-free! Heath bars typically feature milk chocolate-covered English toffee, while Skor bars are known for their milk chocolate-covered butter toffee. Both varieties will work beautifully in this decadent recipe, so feel free to use whichever you can easily find at your local grocery store. While you can opt for Heath brand chocolate-covered toffee bits in a pinch, we strongly recommend the superior variety of shapes and delightful textures you achieve by chopping whole toffee bars yourself. This simple step makes all the difference.
Crafting Perfection: How to Make Gluten-Free Toffee Brownies, Step by Step
For a comprehensive list of ingredient amounts, detailed instructions, and additional tips, please refer to the full recipe card located at the bottom of this post.
- Preheat & Prepare Your Pan. Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when your batter is ready. Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two sides to easily lift the finished brownies out later.
- Brown the Butter to Perfection. In a light-colored medium saucepan (a light bottom helps you monitor the browning), melt the butter over medium-low heat. Stir constantly to prevent scorching. The butter will foam, then the milk solids at the bottom will caramelize and deepen to a beautiful honey-brown color. You’ll notice a distinct sweet, nutty aroma when it’s perfectly browned. This process takes a few minutes and is crucial for flavor.
- Melt in the Chocolate Chips. Immediately remove the saucepan from the heat once the butter is browned. Add 1 1/2 cups of chocolate chips to the hot brown butter and stir continuously until they are completely melted and the mixture is smooth and glossy. Set this luxurious chocolate-butter mixture aside to cool slightly while you work on the egg and sugar base. This cooling step prevents the eggs from scrambling.
- Whip Sugar & Eggs for Glossy Tops. In a large mixing bowl, combine the brown sugar, granulated sugar, and eggs. Using a whisk or an electric hand mixer, beat this mixture vigorously for 3-5 minutes. You’re looking for a dramatic change: the mixture should roughly triple in volume, become significantly lighter in color, and appear thick and airy. A good test is to rub a small amount between your fingers—you should feel almost no sugar grit. Do NOT shorten this step; it’s the secret to those beautiful, crackly, glossy brownie tops!
- Combine Wet Ingredients. Slowly, and with continuous whisking, incorporate the slightly cooled melted chocolate and brown butter mixture into the egg-sugar mixture. Stir until everything is thoroughly combined and smooth. Then, add the vanilla extract and mix until just incorporated.
- Incorporate Dry Ingredients. Sift or gently add the gluten-free flour blend, cocoa powder, and salt into the wet mixture. Mix carefully with a spatula until just a few floury patches remain. Avoid overmixing, as this can lead to tough brownies.
- Fold In the Delicious Mix-Ins. Now for the stars of the show! Add 1/2 cup of chopped toffee bars and 1/4 cup of semi-sweet chocolate chips to the batter. Gently fold them in until they are just evenly distributed throughout the thick brownie batter. The batter will be quite dense at this stage, which is perfectly normal.
- Bake Your Fudgy Brownies. Transfer the rich brownie batter into your prepared 8×8-inch pan. Use an offset spatula or the back of a spoon to smooth out the surface evenly. Bake in your preheated oven for 22-24 minutes. The brownies are done when the tops are glossy, the centers are just set (they might still jiggle slightly), and a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. For an even fudgier brownie, err on the side of slightly underbaking. If you prefer a less fudgy, slightly more cake-like texture, you can extend the baking time by 3-5 minutes, though I find these truly shine when they’re extra fudgy!
- Top & Cool to Perfection. As soon as you remove the hot brownies from the oven, immediately sprinkle the remaining 1/2 cup of chopped toffee and 1/4 cup of chocolate chips over the top. The residual heat will slightly melt the chocolate, allowing it to adhere beautifully. Now comes the hardest part: let the brownies cool completely on a wire rack before attempting to cut them. For the cleanest, most perfect slices, I highly recommend chilling the brownies in the refrigerator for at least an hour (or even overnight) before cutting them with a sharp knife.
- Serve & Store. Once fully cooled and cut, enjoy your incredible gluten-free toffee brownies right away! Store any leftovers in an airtight container at room temperature for 2-3 days, in the refrigerator for 3-4 days, or freeze for up to 4 weeks for a delicious treat anytime.
Essential Baking Tips for Unbeatable Toffee Brownies
Now that you’re familiar with the fundamental steps of this gluten-free toffee brownie recipe, let’s refine your technique with these expert baking tips to ensure your brownies are nothing short of perfection:
- Mastering Brown Butter – Unlock the full potential of brown butter with our in-depth, step-by-step guide. This technique adds unparalleled depth! For more details, see How to Brown Butter.
- Precise Flour Measurement – Incorrectly measured flour is a common pitfall. Learn how to weigh flour or use the scoop & level method for consistent results every time, crucial for gluten-free baking.
- Softening Brown Sugar – If your brown sugar has hardened, don’t despair! Discover 5 easy ways to soften brown sugar quickly and effectively, ensuring your brownies are perfectly moist.
- The Perfect Brownie Pan – Invest in quality! Our pick for even baking and impeccably neat, perfectly shaped brownies is highlighted in Our Favorite Brownie Pan.
Frequently Asked Questions & Expert Tricks for the Best Toffee Brownies
Why a Metal Pan is Best. We strongly advocate for using a light-colored metal square baking pan over glass or ceramic alternatives. Metal pans, particularly aluminum, conduct heat gently and evenly, which is crucial for uniform rising and proper cooking of your brownies. Glass and ceramic materials retain and distribute heat differently, often resulting in brownies that bake unevenly or take significantly longer to cook, potentially altering the desired fudgy texture.
Achieving That Signature Glossy Crust. The secret to those beautiful, crackly, glossy tops on your brownies lies in one critical step: properly dissolving the sugar before baking. Do not rush the stage where you are mixing the eggs and sugars. This extended beating incorporates air and ensures the sugar granules are fully dissolved, which is the ultimate key to achieving picture-perfect brownie aesthetics.
Can I Use a Box Mix and Add Toffee? While I can certainly appreciate the convenience a box mix offers, and adding toffee to one would undoubtedly be a fun upgrade, it simply won’t compare to the depth of flavor these homemade brown butter brownies provide. The rich, nuanced taste from scratch is truly unmatched.
Creative Serving Suggestions. These brownies are undeniably rich and decadent on their own. However, if you opt for slightly smaller squares, they transform into the perfect base for an indulgent sundae! Serve warm with a scoop of your favorite vanilla bean ice cream and a luxurious drizzle of homemade caramel sauce. It’s an unreal combination that elevates the experience even further!
Troubleshooting: Why Are My Brownies Dry or Cakey? The most common culprits are over-baking or not enough fat. Ensure you’re baking to the exact time specified, checking for moist crumbs on a toothpick, not a clean one. Also, accurately measure your butter and flour. Overmixing dry ingredients can also develop too much gluten (even in GF flour mixes), leading to a tougher texture.
Perfecting Your Gluten-Free Flour Choice. As noted, a measure-for-measure gluten-free flour blend with xanthan gum is crucial. If your blend lacks xanthan gum, you may need to add about 1/4 to 1/2 teaspoon per cup of flour to replicate the elasticity and bind. Always use a brand you trust and have had success with in other gluten-free baking projects.
More Irresistible Gluten-Free Brownie Recipes to Explore
Gluten-Free Brown Butter Brownies
Gluten-Free Peanut Butter Cup Brownies
Gluten-Free Oreo Brownies
Recipe Card
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Gluten-Free Toffee Brownies
5 from 1 review
- Author: Emily Dixon, Sweets & Thank You
- Total Time: 42 minutes
- Yield: 12-16 Brownies
- Diet: Gluten Free
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
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 Heath toffee bars are unavailable, you can substitute with chocolate-covered toffee bits or Skor bars. Our testing showed that chocolate-covered toffee bars yield superior flavor and texture compared to plain toffee bits (like Bits ‘O’ Brickle).
- Consider Metric! For optimal accuracy, we highly recommend weighing your dry ingredients using an inexpensive kitchen scale to avoid accidentally adding too much flour or cocoa. If a scale isn’t available, diligently use the scoop & level method as the next best alternative.
- Cocoa. For a classic flavor profile, I prefer natural cocoa powder (e.g., Hershey’s). However, if you desire a darker color and richer, less acidic flavor, Dutch-processed cocoa powder can be used interchangeably since this recipe does not rely on leavening agents that react with cocoa’s acidity.
- Gluten-Free Flour. Our top recommendation for these brownies is King Arthur Gluten-Free Measure-For-Measure Flour. If you choose another brand, ensure it explicitly states it contains xanthan gum for proper texture and structure.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American