Easy toffee brownies

    40 min

    There's no shame in these quick and easy gooey brownies. A chocolate cake mix is used for the brownie bit, and shop-bought dairy toffee give the brownies gooey toffee goodness in the centre.

    154 people made this

    Serves: 24 

    • 450g individually wrapped dairy toffee sweets, unwrapped
    • 75ml evaporated milk
    • 1 (517g) box chocolate cake mix
    • 175g butter, melted
    • 75ml evaporated milk
    • 150g plain chocolate chips

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. In a heavy saucepan, combine dairy toffee and 75ml of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 20x30cm tin.
    2. In a large bowl, stir together the cake mix, melted butter and 75ml of evaporated milk by hand until mixture holds together. Press half of the mixture into the prepared tin, reserving the rest.
    3. Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the base, pour the toffee mixture evenly over the chips. Crumble the remaining brownie mixture over the toffee layer and return to the oven.
    4. Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the toffee before cutting into brownies.

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    Average global rating:

    Reviews in English (113)


    This recipe was excellent! Just what I was looking for and super easy to make. Contrary to what someone else said, there was certainly enough to put in a 9 x 13 pan, all you have to do is press half the mixture into the bottom of the pan!! These were not too surgary or sweet, they were perfect, all you have to do is follow the instructions. I cut them into smaller 2-3 bite size pieces and EVERYONE loved them and asked for the recipe. Don't change a thing! Thanks for sharing, Mary!  -  05 Aug 2007  (Review from Allrecipes US | Canada)


    Of all the caramel brownies recipes, this one is the BEST by far. Refrigerating just to set the brownies is key and the baking times are more accurate. Also, "crumble the batter" as opposed to "spread the batter" in the last step makes much more sense as spreading that kind of batter over melting chips and caramel is impossible! It's an A+ recipe and a family favorite!!  -  03 Feb 2008  (Review from Allrecipes US | Canada)


    This recipe, although tasty, was way way way too rich from all the butter. If I make it again I would cut the butter from 1 and 1/2 stick to just one stick... and that might be too much, too. The caramel/chocolate layer was yummy, though, and the dough, although cake-mix,tasted very homemade.... nobody knew otherwise. Also, my preferance is a more cakey brownie and these were very flat and dense... which I know a lot of people like. Even with the caramel/choc layer these were not too sweet, just too buttey. 3 stars because of the over-the-top butter taste.....  -  21 Jun 2003  (Review from Allrecipes US | Canada)