Toffee Chip Brownies (Dairy-free)

This is a brownie recipe, with an additional step of mixing up some toffee first. Don't be afraid, its really not too scary and it makes your brownies that much better! This recipe is adapted from an Ottolenghi brownie recipe in his first cookbook. You can store the brownies in an airtight container for about 5 days. They also freeze well.
Prep Time25 minutes
Servings: 24


Toffee chips

  • 1/4 cup margarine
  • 1/3 cup sugar


  • 200 g margarine
  • 2 cups flour
  • 1/2 tsp vanilla


  • Toffee Chips:
    The toffee can be made a day or two in advance. Use baking paper or a silpat mat to line a baking tray. In a heavy bottomed pot, melt together the sugar and the margarine. I have done this recipe substituting equal quantities of coconut oil for margerine, but the chips will have a coconut flavour to them. Stir constantly with a wooden spoon on medium heat. After a while the mixture will get darker in colour (this can take about 10 minutes or so). It may seem to split but it will come back together if your stir vigorously. When the mixture is a deep golden colour and smooth like a thick honey, pour it onto the lined being sheet.  You can try to spread it out a bit to thin out the toffee.  Allow it to cool and set. When set, the mixture should be quite hard. You can smash it up into bite size bits and store it in a air-tight box or bag.
  • Brownies:
    Preheat oven to 170/340. Line a brownie tin (or a 22cm square tin) with baking paper. Mix together the flour and salt.
  • Melt the margarine with the chocolate in a microwave or on the stovetop. If you are melting it in the microwave always melt it gradually, stirring to make sure all of the chocolate is equally heated and to avoid over heating or burning the chocolate.
  • In a large bowl (no mixer required) mix together the eggs, sugar and vanilla - just until combined.Fold in the melted chocolate and then the sifted flour.Mix in the toffee pieces. I like to save about a third for sprinkling on top.  My kids like me to reserve a few more for them to snack on 🙂 Pour the mixture into the brownie tin. Sprinkle remaining toffee pieces on top.
  • ake for about 25 minutes. Brownies are always best a little underdone and they continue baking a little after they are removed from the oven.Allow to cool completely before removing from the tin. I like to the chill the brownies in freezer or fridge before cutting to get sharp clean cuts.

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