English Toffee Cake Brownies just sounds very posh, doesn’t it? Let me tell you, they are fantastic. And simple. So incredibly simple to make.

So you made traditional brownies and now you are thinking to yourself, “what other traybakes are possible?” How about we keep it simple to gain some confidence? We will make a simple “cake brownie” with an english toffee topping.

Now you may be thinking this sounds difficult and back in the day, you’d need to make your own toffee or get half a dozen Heath bars and bash away. (Actually, that still sounds fun and I may do that in the near future when my shoulder heals.) However, thanks to modern conveniences, it’s all done for you. Hershey came out with a bag of Heath toffee bits. So all you have to do is make brownies, top them with bits from a bag and let them sit until cool.

What could be easier? Buying a brownie cake mix and then topping with bits of toffee! If you are pressed for time, it may be the way to go. It’s okay to cheat at baking every once in a while. I won’t judge. Just be sure to try out these english toffee cake brownies soon. And I won’t post on social media that you buy boxed cake mixes and call them your grandma’s secret recipe.

I’m not completely sure why they call these cake brownies as it’s more like a chocolate cake than brownie. But I never asked as a child, I just devoured them. So if you know the answer, feel free to comment below! I would love to find out why.

English Toffee Cake Brownies

By topping cake brownies with English toffee, you will have a delightful crunch on top of your chewy delicious cake. Thanks to Hershey, they now make it even easier as they sell toffee bits as opposed to having to make it yourself or crush up half a dozen candy bars.

Print Recipe

Prep Time10 minutes minutes

Cook Time25 minutes minutes

Servings24

Calories 231.4

Ingredients

• 2 cups (400g) sugar
• 2 cups (300g) flour
• 1 ½ cups (360mL) buttermilk
• ¾ cup (180mL) oil
• 2 large (100g) eggs
• ⅓ cup (27g) cocoa powder
• 1 tsp (6g) baking soda
• 1 tsp (5mL) vanilla
• ½ tsp (2g) salt

For the Topping

• 1 pkg (8oz) Heath Toffee Bits or 6 toffee candy bars, crushed

Instructions

• Preheat oven to 350F (180C.)
• Grease and flour a 9×13 (23x33cm) cake pan. Line bottom with parchment for guaranteed removal.
• In a large bowl sift together flour, cocoa, sugar, salt and baking soda.
• Add buttermilk, oil, vanilla and eggs. Whisk until just combined. It will be a thin batter.
• Pour immediately into baking dish.
• Bake 24-30 minutes or until toothpick inserted in center comes out clean. Center should read between 190 – 210F (88 – 99C.)
• Place on wire rack.

For the Topping

• Sprinkle the crushed toffee onto the top of the brownies while still warm. Wrap the top in aluminum foil and allow to cool completely.
• Remove foil and serve. Store any leftovers in an airtight container up to 5 days. Can freeze up to 3 months.

Nutrition Facts

English Toffee Cake Brownies

Serving Size

 

1 slice

Amount per Serving

Calories

231.4

% Daily Value*

Fat

 

8.6

g

13

%

Saturated Fat

 

2.1

g

13

%

Polyunsaturated Fat

 

1.3

g

Monounsaturated Fat

 

2.7

g

Sodium

 

106.8

mg

5

%

Carbohydrates

 

38

g

13

%

Fiber

 

0.6

g

3

%

Protein

 

1.9

g

4

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.