I’m not gonna lie – when I make brownies for my family, I typically go for the fool-proof box version. When it comes to baking, I’m all about dumping, stirring and baking. Betty Crocker or Duncan Hines are my “go-to’s” but I do like to jazz up the mix sometimes. I recently came across this recipe for Almond Toffee Sea Salt Brownies from Two Peas & Their Pod. And it does not disappoint!

The addition of crunchy toffee bits, almonds and sea salt on top of the fudge delight sold me! I love combinations of sweet and salty! This recipe is so decadent and if you have adventurous kids when it comes to food, they’re going to love them! If your kids are as picky as mine, then great news…that just means there will be more for you! And if you’re anything like me, you will fall in love after the first bite!

These Almond Toffee Sea Salt Brownies could literally be eaten straight from the pan, with a scoop of ice cream and a glass of milk. But, you can also share them if you’re feeling generous! In the event you don’t eat them all at once, these brownies will keep in an airtight container for 2-3 days. They are great served with a scoop of ice cream!

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Almond Toffee Sea Salt Brownies

5 from 1 vote

Recipe by Flip Flop Foodies Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Decadent brownies topped with toffee bits, almonds and sea salt. Your taste buds will thank you!

Ingredients

• 1 cup 1 unsalted butter

• 2 1/4 cups 2 1/4 granulated sugar

• 1 1/4 cups 1 1/4 Dutch-process cocoa

• 1 tsp 1 baking powder

• 1 tsp 1 sea salt

• 1 tbsp 1 vanilla extract

• 4 4 eggs

• 1 1/2 cups 1 1/2 all-purpose flour

• 1 1/2 cups 1 1/2 semi-sweet chocolate chips

• 1 1/2 cups 1 1/2 toffee bits, divided

• 1 cup 1 roughly chopped Blue Diamond Roasted Sea Salt Almonds

• extra sea salt, for sprinkling on the top of brownies, if desired

Directions

• Preheat the oven to 350°F. Grease a 9″ x 13″ baking pan and set aside.
• In a medium-sized saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Stir until mixture is shiny, but do not let it bubble or boil. Remove from heat.
• Stir in the cocoa, baking powder, sea salt, and vanilla extract.
• Stir in the eggs and stir until smooth. Add the flour, chocolate chips, and 1 cup of the toffee bits. Stir until smooth.
• Pour the batter into prepared pan. Sprinkle remaining toffee and chopped almonds evenly over the brownie batter. Sprinkle with additional sea salt, if desired.
• Bake the brownies for about 30 minutes, or until they are set and a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove pan from the oven and cool on a rack. Cut into squares and serve.

Notes

Inspired by Two Peas & Their Pod