Chocolate Toffee Brownie Bites
These chocolate toffee brownie bites are a chewy, decadent brownie smothered in a rich chocolate glaze that is studded with caramelly toffee pieces.
Oh dear. I don’t quite know what to say about these little nuggets of joy.
How about this?
A chewy, dark, decadent brownie smothered in a silky, rich chocolate glaze that is studded with caramelly toffee pieces. AND, they are bite-size. You know, mini. Which means you can eat at least five without feeling guilty.
And trust me, you need to banish the guilt away if you are going to make these because it is utterly impossible to eat just one…or five.
Undoubtedly some of the best treats of the season. They satisfied all of my dessert cravings and left me only wanting one thing – to make them again.
Chocolate Toffee Brownie Bites
- ½ cup (113 g) butter, cut into tablespoons
- 2 ounces (57 g) unsweetened chocolate, coarsely chopped
- ½ cup (71 g) all purpose flour
- ⅛ teaspoon baking powder
- Pinch of salt
- 1 cup (212 g) granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 5 ounces (142 g) bittersweet chocolate, coarsely chopped
- ½ cup plus 1 tablespoon heavy cream
- 1 tablespoon light corn syrup
- ⅓ cup toffee bits, such as Heath
- Preheat oven to 325 degrees. Grease two 12-cup miniature muffin pans well and dust them with flour. I find the best way to do this is to fold a square paper towel into fourths so you have a padded square and use the paper napkin to dip a dollop of shortening out of the can and coat each muffin tin with the shortening. Flour sticks to shortening a little better than to cooking spray, in my experience.
- Combine butter and chocolate in a medium bowl and microwave until melted and smooth (being by microwaving for one minute at 50% power, stir, and then continue microwaving at 30 second intervals, also at 50% power until mixture is smooth). Cool the mixture until lukewarm, about 5-10 minutes.
- Sift the flour, baking powder and salt together into a medium bowl. Stir until combined.
- Stir the sugar, eggs, vanilla, and almond extract into the chocolate mixture until well combined. Add the flour mixture and stir until blended.
- Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the brownie bites for 14-16 minutes, until set but still soft in the center; a toothpick inserted into a brownie should come out with a few moist crumbs clinging to it. Let the brownies cool in the pan on a wire rack for 10 minutes, then invert the cookies onto the rack and cool completely.
- Heat chocolate, cream and corn syrup until mixture is smooth (either in a bowl over simmering water or in the microwave). Remove bowl from the heat and stir in the toffee bits.
- Place the rack with the cookies on it on a baking sheet. Arrange the brownie bites, still inverted, so they are no more than ¼-inch apart. Pour the glaze over the brownie bites, covering the tops and sides. Using a small offset metal spatula, smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes. Try to only eat just one.
Recipe Source: adapted from The Good Cookie
21 Comments on “Chocolate Toffee Brownie Bites”
Do you think I could freeze these with the glaze?
I haven’t tried it so I’m not sure, sorry.
When I made these, the brownies stuck to the pan. So my husband used a small rubber scraper to get them out (ugh!) while I reshaped them the best I could. But after we poured the chocolate over the top, you couldn’t see the horrible mess underneath. They were chewy and delicious.
Olga – the glaze doesn’t harden completely. At room temperature, it forms a light shell on top but stays mostly soft. Hope that helps!
I got a question about this little bites: if they are at room temp, will glaze harden or will it remain soft and sticky? Thanks : )
Wanted to let you know I finally made these, with just adjusting the flour to a gluten-free flour blend and adding xanthan gum, and these turned out soooo good. I took these to a ladies night out and everyone loved them (and no one could tell they were gluten-free either!) Thanks for all your great recipes!!
Michelle – that’s fantastic that you were able to make these gluten-free (without anyone knowing!). Thanks for letting me know!
Melanie C. – I'm glad your reaction was as severely intense as mine…nice thinking to get them out of the house.
okay, I just made these. I have no words. no words. the chocolate is SO intense and delicious!! I used a 'dark chocolate fudge' store bought brownie mix, since I had it in the pantry. I used a mini ladle to glaze them, and after glazing I sprinkled a tiny bit of extra toffee pieces on top of each one. just a dusting! It made me so nervous having these around the house (don't trust myself), so I took a little plateful to our neighbors. we have some VERY happy neighbors!! so so good!! thanks for ANOTHER great recipe!
I made these for Christmas OMG they are amazing.. thanks for the great recipe!!
Anonymous – glad you liked these! Thanks for letting me know.
These look great! I think I might try them without the toffee in the glaze, and sprinkled with crushed peppermint candy canes! (Toffee would be good, too, I’m just on a chocolate and peppermint kick right now)
I’ve only baked once in the past month (snickerdoodles) and this is definitely what is going to get me back to baking. These look soooo yummy! Thanks for sharing!
Oh wow, I’m drooling over the screen! It looks fantastic!
I have to make these. Yum!
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Oh, those just look sinful!
OMG – your chocolate is so shiny and they look so decadent.
Oh my….if I had to choose a favorite from your Sugar Rush posts I think this would be it! They look fabulous, I’ll put them on my list to try. Thanks!
glazing brownies simply isn’t fair. it’s like adding rich decadence to rich decadence. fortunately, i don’t get overwhelmed by such things, and i’d like these little nibbles very much!
I checked this book out from the library awhile ago. It’s for sure on my Christmas List. Love the sugar rush. Thanks for all your hard work for our benefit!
These look so yummy! I can’t wait to enjoy them as soon and my oven and I reconcile. Thanks for all these great recipes!