Becky Luigart-Stayner
12 servings

The sweet toffee bits melt during baking and give these thin, gooey brownies a crunchy topping.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 4 ingredients in a large bowl; stir with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt. Add flour mixture to sugar mixture; stir just until moist. Spread batter in an 8-inch square baking pan coated with cooking spray. Sprinkle with toffee bits. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.

Step 3

Note: Store, covered, for up to 3 days.

Ratings & Reviews


March 29, 2015
Used chocolate chips instead of the toffee chips because that's what I already had.  We loved them!

Just OK

March 24, 2015
Maybe I just can't get the notion of a brownie not having any chocolate but these weren't really anything special.  Probably wouldn't make again.

EllenDeller's Review

November 10, 2013
A very good basic cookie recipe. I did add cinnamon and nutmeg, as well as 2 TB milk since the batter looked overly heavy. Mine needed to bake 28 minutes, but my oven tends to run a bit low and I dread an unbaked dough. I used a bit less sugar (3/4 cup) and was glad I did, as they are plenty sweet.

osequin's Review

April 08, 2012
These babies are amazing! I doubled the recipe and baked it in a 13x9 inch pan for 23 minutes. They are quite thin but taste AMAZING! You need to make these!

dawndt's Review

January 15, 2012

dwightmlee's Review

January 14, 2012

MargaretI's Review

January 08, 2012
These brownies are so delicious and quick and easy to make. I took them to a potluck and everyone asked for the recipe!

gunnercade's Review

December 24, 2010
I followed the recipe as written (quite unusual for me...), and baked for 22'. I expected these blondies to be moister, but they are still great, especially with a bit of ice cream on top!

JCake17's Review

November 03, 2010
These are so good. I make them all the time for gatherings and people always want the recipe. For simplicity's sake, I just use an egg instead of the egg beaters. It makes the recipe not as light, but its just easier because I always have eggs in the fridge. You also need to watch the time on these closely. They are almost always done right around 22 min for a single batch and 25 min for a double batch.

greenis813's Review

June 14, 2010
No real flavor and dry.