Caramel Toffee Chocolate Chunk Brownie Recipe
Our Caramel Toffee Brownie Mix seeks to unite the great brownie divide by arriving at the perfect in-between. 62% cacao dark chocolate chunks, just the right amount of French sea salt and all natural ingredients set our brownies apart from the rest.
Prep Time: 20 mins | Cook Time: 45 mins

Ingredients
- Caramel Toffee Chocolate Chunk Brownie Mix {includes: Brownie Mix bag, Toffee bag and Sugar bag}
- 8" square baking pan
- Aluminum foil
- 3 large eggs
- 1 ½ (6 oz) unsalted butter, plus 1 tbsp to grease the pan
- 2 tsp pure vanilla extract
Katrina's Inspiration
"I sought to unite the great brownie divide, experimenting with countless formulations until I arrived at the perfect half cake-like, half fudge-like chocolate brownie. Caramel toffee melts atop to add a burnt sugar note to the dark chocolate flavor."Instructions
- 1. Preheat the oven to 350 ° F (177 ° C) and place an oven rack in the lowest position.
- 2. Line an 8" square baking pan with two pieces of foil, crisscrossed to enable you to lift the brownies out with ease after they have baked.
- 3. Butter the pan lightly and set aside until needed.
- 4. In a wide bottomed saute' pan over low heat, melt 1 ½ stick butter.
- 5. Add the contents of the sugar bag and cook over medium heat, stirring with a wooden spoon, for about 5 minutes. Pour the mixture into a large mixing bowl and set aside to cool for 10 minutes.
- 6. The mixture should be cool or slightly warm to touch before adding the eggs. Add the 3 eggs one at a time, stirring well with each addition to combine throughly.
- 7. Add 2 tsp vanilla and the contents of BOTH brownie mix bags (the flour mixture and the chocolate chips), stirring until just combined. Do not over-mix.
- 8. Pour the batter into the prepared pan and place in the center of the lowest oven rack.
- 9. Bake for 20 minutes then remove from the oven and sprinkle the broken toffee pieces on top. The mixture will be quite wet still at this phase.
- 10. Bake for an additional 25 minutes. You will see the caramel toffee pieces liquefy and coat the top of the brownies.
- 11. Check for doneness by inserting a toothpick into the center of the brownies. The toothpick should come out somewhat dry (but not wet) with a few gooey crumbs attached.
- 12. Place the pan on a rack to cool. Hold off from cutting into these decadent brownies until they are almost cooled, about 40 minutes. This will ensure that all the moisture stays in the brownie.
- Store up to 2 days in a tightly sealed container.
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Tip:
- Not all ovens are calibrated accurately. Your oven may run hot or cold and this could cause variation in the recipe outcome. I always confirm the temperature of my oven with a thermometer. You can buy a decent oven thermoter at a hardware store for less than $10. To ensure your thermometer is reading correctly before putting it to test in your oven, calibrate the thermometer by hanging it on the inside edge of a pan with one inch of water at full boil. Let the thermometer steam for a minute and then read it (without touching it-it's hot!). It should read as 100 ° C/212 ° F. Now you are ready to use the thermometer in your oven and bake accurately day and night. But don't forget the ultimate test for doneness is with the eye.
- Yields: 16 (2" square) brownies
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