Description
Fudgy, rich, and decadently chocolatey, these Toffee Crunch Brownies combine a gooey brownie base with a buttery toffee topping. Naturally gluten-free and made in one bowl, they’re perfect for both everyday indulgence and special occasions.
Ingredients
1/2 cup unsweetened cocoa powder
1/2 cup almond butter or peanut butter
1/2 cup pure maple syrup
1/4 cup coconut oil, melted
1/4 cup milk of choice
1 tbsp pure vanilla extract
1/4 tsp salt
1/2 cup oat flour
1/4 tsp baking soda
1/2 cup chocolate chips
1/2 cup toffee bits (store-bought or homemade)
Instructions
- Preheat the oven to 325°F (160°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the cocoa powder, almond butter, maple syrup, coconut oil, milk, vanilla extract, and salt until smooth.
- Stir in the oat flour and baking soda just until combined, being careful not to overmix.
- Fold in the chocolate chips and half of the toffee bits.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Sprinkle the remaining toffee bits evenly over the top.
- Bake for 20–25 minutes, until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Let cool completely in the pan, then chill in the fridge for about 30 minutes before slicing for clean cuts.
Notes
For a nut-free version, use sunflower seed butter instead of almond or peanut butter.
Double the toffee bits on top for extra crunch.
Crushed peppermint candies can replace toffee for a festive variation.
Store in an airtight container at room temperature for 3 days, or in the fridge for up to a week.
Microwave individual brownies for 10–15 seconds to rewarm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
