Everything Brownies
Chewy fudge brownies packed with chocolate toffee pieces, peanuts and pretzels.
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: brownies, chewy, chocolate
Servings: 9 servings
Calories: 487kcal
Cost: $3.10
- 2 large eggs
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 tablespoon vanilla extract
- ⅓ cup water
- ½ cup cocoa powder
- 1 cup all purpose flour
- 1 teaspoon salt
- 3-4 oz chocolate toffee bar like Symphony with Toffee Bits or Ghirardelli with Toffee Bits cut into pieces
- 1 cup salted mini pretzel twists broken into pieces
- ½ cup roasted salted peanuts roughly chopped
Preheat oven to 325 degrees.
Whisk the eggs, oil, sugar, water, and vanilla extract for 5 minutes.
Add the cocoa powder, flour and salt and fold gently until just combined.
Add the chocolate toffee bar pieces, pretzels and peanuts, reserving a small handful to sprinkle on the top, and fold until just combined.
Scrape batter into a greased or parchment paper lined 9x9 inch baking pan, and spread evenly.
Sprinkle the reserved pieces over the top of the batter.
Bake for 30 minutes, checking at 25 until edges are set, and toothpick inserted in center comes out with wet crumbs.
Cool before cutting.
- Use a chocolate bar that has toffee bits in it (like Symphony), rather than chocolate covered toffee (like Heath or Skor).
- Do not over mix batter; and don't use a whisk once you've added the flour, just fold it until combined.
- The center may seem slightly underdone when you take it out, use a toothpick to determine if it's still batter, or if it's moist crumbs that stick to it.
- It's far better to under cook the brownies than over cook them.
Serving: 6g | Calories: 487kcal | Carbohydrates: 68g | Protein: 7g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 374mg | Potassium: 257mg | Fiber: 4g | Sugar: 47g | Vitamin A: 64IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 3mg