Fudgy brownies with toffee & nuts are rich, dense, and intensely chocolatey~almost a cross between brownies and fudge. 

If you are in the “fudgy” brownie camp, this recipe is for you! It is so rich that a small bite will satisfy most folks’ sweet tooth cravings.

The toffee bits are key to the richness of the brownies. They add a hint of buttery toffee flavor AND add some heft to the brownies. I’ve made these without the bits and felt the brownies were too gooey.

The chopped nuts add even more wonderful bite and texture to the brownies. To me, the toffee bits & nuts are crucial for the texture, adding just enough bite & soft crunch to offset the fudgy consistency.

Melting chocolate: You can melt the chocolate and butter in the microwave IF you are careful; however, I prefer the stovetop/double boiler method. I think it is more foolproof than microwave melting, but certainly do what suits you best.

Savvy Tip: I make these a day before cutting and serving them. They need to “set” overnight so they will firm up for cutting. If you don’t have overnight, at least make these several hours before serving.

Make ahead: These brownies can be made ahead and stored in the freezer. When ready to serve, thaw on the counter to room temperature, or microwave for a warm, ooey gooey chocolate treat.

If you make these, please leave your thoughts in the comments of this post; I love hearing from my readers. Thanks so much for stopping by. Be blessed, and stay savvy!!!

Fudgy Brownies withToffee & Nuts

Yield: 24

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Almost like a cross between brownies & fudge, this is pure chocolate decadence.

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Ingredients

• 1 cup semisweet chocolate chips (I use Ghirardelli)
• 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
• 4 ounces unsweetened chocolate, chopped
• 1 1/2 cups granulated sugar
• 4 large eggs, beaten slightly
• 3/4 cup all-purpose flour
• 1 cup toffee bits (such as Heath)
• 3/4 cup finely diced pecans

Instructions

2. Preheat the oven to 350°F.
3. Line an 8x8-inch baking pan with foil and spray with nonstick cooking spray.
4. In a heat proof bowll, combine the chocolate chips, butter, and unsweetened chocolate.
5. Place bowl in a saucepan filled with 1-2" water.
6. Bring water to a low boil.
7. Stir mixture until melted and smooth; remove from saucepan.
8. Stir in the sugar.
9. Quickly add eggs, stirring so they won't cook in the hot mixture.
10. Stir in the flour, toffee bits & chopped nuts; mix well.
11. Pour the batter into the prepared baking dish.
12. Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes.
13. Do not overbake. Let cool to room temperature. Serve at room temperature or chilled.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 3360Total Fat 124gSaturated Fat 77gCholesterol 2mgSodium 32mgCarbohydrates 549gSugar 431gProtein 42g