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Member recipe

Toffee Brownies

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(6 ratings)

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Serves 1 - 16 Brownies

The moistest squidgiest brownies to grace the planet. The recipe is from the Good Food 'Cakes & Bakes' book and I have no clue why it is not on the website-You really must give these a go!

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  • 350g dark chocolate (50-60% cocoa)-Bournville is best!
  • 250g unsalted butter, cut into pieces
  • 3 large eggs
  • 250g dark muscovado sugar
  • 85g plain flour
  • 1tsp baking powder


    1. Preheat oven 160C/Gas 3/fan oven 140C. Butter and line the base of a shallow 23cm/9in square cake tin. Melt the chocolate and butter together, stir well and cool.
    2. Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
    3. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and stir gently until smooth.
    4. Pour into the prepared tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle-there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre but will firm up on cooling.
    5. Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack, although I must admit it is much better to skip all this cooling malarky and eat them immediately when warm and fudgy!

Comments, questions and tips

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2nd Jul, 2016
This is a delicious recipe. I have been using this same recipe for close to 10 years, which is originally from the Good Food book 'Cakes and Bakes'. It is renowned through our local school community and I have regularly been requested to bake them. They think I'm a fabulous baker, but it's just a fantastic recipe and so delicious. One thing I would say is don't overdo the 'folding in'. Once one of my sons helped me and was overzealous with the 'stirring', which changed its consistency.
2nd Sep, 2015
Excellent straightforward recipe that tasted great and went down well with all the family. The only issues I had were not having a 9 inch square tin, so I used a 7x11 inch rectangular tin, so nearly the same volume, but it still burst over the top and dripped into my oven. It also took around 20 minutes longer to firm up than the recipe stated. Once cool I had to trim the overspill in order to get it out of the tin, but the trimmings were not wasted on me!! Best to chill it in the fridge before cutting too as it was very soft and crumbly otherwise. Will definitely make this recipe again.
23rd Jun, 2013
Absolutely gorgeous!
31st Oct, 2011
I used 70% chocolate, and these were perfect served cold with a dollop of creme fraiche, a few rasps and bluberries, and a light dusting of icing sugar.
24th Jul, 2011
I always make these, this is truly the best brownie recipe ever, I got it years ago from the good food magazine and it is by Sue Lawrence.
14th Jun, 2011
this recipe is sooo quick and its soooo delish!!! i make it all the time for every occasion!!! scrummy stuff xxxx
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15th Oct, 2016
Absolutely amazing recipe, if you don't want really rich brownies (I did) I would recommend using a bit less chocolate than stated. I added hazelnuts and almonds which worked beautifully (use around 100g)