When it comes to sweet treats, there’s only one kind of dessert that I’ve made time and time again. Brownies! Almond Toffee Brownies to be exact. They’ve been my go-to for years – they’re always a hit at home, parties, and family gatherings.
These decadent homemade brownies are rich, fudgy, and chewy, with hints of crunchy almonds and toffee. They have tons of chocolate flavor, with just the right amount of sweetness.
I used to think box brownie mix was a sure thing until I realized making it from scratch was just as easy. It takes an extra step, but the taste far exceeds anything you’ll ever make from a box! My one bowl recipe is super easy. With a few basic ingredients, it can be made in under 45 minutes – no mixer needed! Just melt the butter in a large bowl and add the rest of the ingredients to it.
Although the recipe is simple, these are definitely not your average brownies. What makes them special is the mix of creamy and crunchy textures in the center that add a burst of flavor.
My secret is adding a Hershey’s Symphony Milk Chocolate Bar with Almonds & Toffee. You can swap out this candy bar with any one of your favorites, but I think these are just perfect. The almonds and toffee add a sweet and nutty crunch and the milk chocolate breaks up the richness of the brownie.
The best pan to use when making these brownies is a 13×9” light metal pan. It cooks the brownies evenly, which makes it less likely for the edges to burn. I like to line my pan with foil, leaving an overhang, so I can use it to easily lift out the entire pan of brownies before cutting and serving. If you don’t have foil, you can use parchment paper. Dollar stores also have disposable cake foil pans that work perfectly for this.
I hope you enjoy the recipe below! You’ll be amazed how incredibly delicious and addicting these brownies are.
Homemade Almond Toffee Brownies
Ingredients
- 1 cup of hot melted unsalted butter
- 1 tablespoon of vegetable oil
- 1 ¾ cup of sugar
- 4 eggs
- 2 teaspoons of vanilla extract
- 1 cup of flour
- 1 cup of unsweetened cocoa powder
- ½ teaspoon of salt
- 3 Hershey’s Symphony Milk Chocolate Bars with Almonds & Toffee XL
Directions
- Preheat the oven to 350°F. Grease a 13” x 9” light metal cake pan* oil or line pan with aluminum foil or parchment paper.
- Combine hot melted butter, oil, and sugar in a large bowl and whisk well for about a minute.
- Add the eggs and vanilla extract, then whisk for about a minute until it lightens in color.
- Sift flour, cocoa powder, and salt into the wet ingredients and gently fold to combine. Be careful not to overmix*.
- Spread half of the brownie batter in the prepared pan.
- Place the candy bars side by side on top of the batter.
- Cover the candy bars with the remaining batter.
- Bake for approximately 25 minutes or until the center is slightly set. Be careful not to over-bake*.
- Cool completely before slicing.
*Notes:
- Using a dark metal/non-stick pan will shorten cooking times, but the brownies may not cook as evenly. Glass or ceramic pans will work too, but with longer cooking times. No matter what you use, monitor your oven to prevent over-baking.
- Make sure you don’t overmix the batter. Overmixing will add air to the batter and make the brownies cakey
- Make sure you don’t over-bake the brownies. Over-baking will burn the edges and make the brownies dense. The best time to take them out of the oven is when the edges pull away from the sides of the pan and the center is only slightly set. The center will continue to cook as the pan cools.
I can never get enough of these brownies! What’s your go-to dessert?
