Imagine sinking your teeth into a perfectly fudgy brownie, only to discover a warm, gooey center filled with the irresistible crunch of milk chocolate and toffee. This dream becomes a reality with our Symphony Toffee Brownies, a truly spectacular dessert that promises an explosion of flavors and textures in every single bite. These aren’t just brownies; they’re a symphony of sweetness, a decadent indulgence that elevates the humble brownie to an art form. Prepare yourself for one of the most utterly delectable treats you’ll ever have the pleasure of tasting!
The creation of these brownies was inspired by a delightful occasion. I was gearing up for a trip to Colorado with five wonderful girlfriends when an email popped into my inbox, asking if I planned on bringing any of my famous baked goods. Coincidentally, these very Brownies with Toffee were already baking in the oven, filling my kitchen with an aroma that promised pure bliss. As expected, they were a massive hit! We enjoyed them so much that not a single crumb made it back home, a testament to their irresistible charm.
Why These Symphony Toffee Brownies Are a Must-Make
If you’re looking for a dessert that stands out, these Symphony Toffee Brownies are an absolute revelation. Here’s why they should be at the top of your baking list:
- The Magic of Symphony Bars: Are you familiar with Hershey’s Symphony Bars? These chocolate bars are renowned for their incredibly creamy milk chocolate, which is tweaked for an even silkier texture compared to traditional Hershey’s milk chocolate. While there’s a plain milk chocolate version, it’s the almond and toffee chip variety that truly shines in this recipe. The buttery toffee bits and crunchy almonds melt beautifully into the fudgy brownie, creating pockets of luscious, chewy delight that are simply divine. This unique inclusion transforms a simple brownie into an extraordinary confection.
- A Recipe Born from Friendship and Culinary Expertise: This phenomenal recipe comes from my dear friend, Diane Morrissey, an truly extraordinary cook whose culinary prowess is evident in every dish she creates. You can often find her inspiring others with her delicious creations on Instagram. Diane’s approach to these brownies perfectly marries indulgence with simplicity. When I first embarked on making toffee brownies back in 2011, I had just acquired “Bake!” by the legendary baking guru Nick Malgieri. I initially gravitated towards his “Florida Brownies,” a rich adaptation of Maida Heatter’s famous Palm Beach Brownies, which certainly did not disappoint. However, Diane’s clever adaptation takes the convenience factor to another level.
- Unbeatable Ease and Unforgettable Flavor: While the homemade brownie base is undoubtedly glorious, Diane’s version brilliantly incorporates a box of Ghirardelli brownie mix. This ingenious shortcut ensures that these rich, uber-chocolaty brownies are an absolute breeze to prepare, without compromising on flavor or texture. It’s the perfect solution for busy bakers who want gourmet results with minimal fuss. The combination of a deeply satisfying brownie base and the melting Symphony bar filling creates a dessert that’s both incredibly rich and surprisingly easy to achieve.
- A Perfect Treat for Any Occasion: Whether you’re hosting a party, preparing a potluck dish, or simply craving a moment of pure indulgence, these Symphony Toffee Brownies are sure to impress. They are robust enough for travel and special enough for celebrations, making them a versatile addition to your baking repertoire. Their unique flavor profile ensures they stand out from a crowd of ordinary desserts.
Essential Ingredient Notes for Perfect Brownies
The quality of your ingredients plays a crucial role in the outcome of any baked good, and these Symphony Toffee Brownies are no exception. Pay attention to these details for the best results:
- Kitchen Staples – Sugar, Flour: These form the backbone of your brownie. For the best texture, ensure your flour is fresh.
- Butter: I always opt for salted butter in my baking. The touch of salt naturally enhances the chocolate flavor, providing a delicious contrast that prevents the brownies from being overly sweet. If you only have unsalted butter, simply add a pinch (about 1/4 teaspoon) of fine sea salt to your dry ingredients.
- Unsweetened Chocolate: For a truly deep and intense chocolate flavor, I recommend using high-quality unsweetened chocolate baking bars, such as Ghirardelli. This provides the foundational richness without added sugar, allowing you to control the sweetness perfectly.
- Eggs: It’s essential to have your eggs at room temperature. This allows them to emulsify more easily with the other ingredients, creating a smoother, more uniform batter and contributing to the brownies’ signature fudgy texture. Use large eggs for consistency in the recipe.
- Vanilla Extract: Never underestimate the power of good vanilla extract. I swear by the Nielsen-Massey brand for its rich, pure flavor. Artificial vanilla extracts can impart an unpleasant aftertaste, so always choose pure vanilla for superior results. It beautifully complements and enhances the chocolate notes.
- Symphony Milk Chocolate Bars w/ Almonds & Toffee Chips: These are the star of the filling! You will need four 6.8-ounce bars. If the bar size has changed, aim for a total weight close to 27.2 ounces to ensure enough gooey, crunchy goodness in every square. If Symphony bars are unavailable in your area, look for other high-quality milk chocolate bars with almond and toffee inclusions, or even plain milk chocolate bars with a sprinkle of crushed toffee bits and toasted almonds.
Pro Tips for Baking the Perfect Symphony Toffee Brownies
Achieving brownie perfection requires a few clever techniques. Follow these expert tips to ensure your Symphony Toffee Brownies turn out impeccably fudgy, chewy, and utterly delicious:
- Embrace the Box Mix (Guilt-Free!): Don’t be afraid to take a shortcut! If you’re short on time or consider yourself less experienced in baking, grabbing a high-quality box of brownie mix (like Ghirardelli, as Diane recommends) is a fantastic option. Your friends and family will be so captivated by the rich flavor and delicious, crunchy surprise of the toffee center that they’ll think you’re a baking genius, regardless of whether it’s homemade or from a mix. The filling truly elevates any brownie base.
- Mastering the Egg, Sugar, and Vanilla Mixture: The recipe calls for mixing the eggs, sugar, and vanilla for up to 10 minutes. This might seem like a long time, but it’s a crucial step for achieving that coveted crackly top and light, airy texture in a fudgy brownie. Using a stand mixer is highly recommended for this process, as it allows for thorough aeration. Make sure to scrape down the sides and bottom of the bowl several times during mixing to ensure all ingredients are evenly incorporated and beaten to the same consistency, resulting in a perfectly uniform batter.
- The “No Toothpick” Test Rule: Since these brownies boast a luscious, gooey layer of melted chocolate toffee bars in the center, the traditional toothpick test for doneness simply won’t work. A toothpick inserted into the center will always come out with melted chocolate, even if the brownie is perfectly baked. Instead, rely on the visual cues and timing. The 35-minute baking time has consistently worked well for me across various ovens. The edges should look set, and the center should have a slight jiggle but not be liquidy. Trust your oven and the recommended time!
- Achieving that Signature Crisp Top Layer: Like many truly fabulous fudgy brownie recipes, these feature a thin, crisp top layer that shatters delightfully when you cut into them. While this adds to their charm, it can make achieving perfectly clean cuts a bit challenging. A good trick is to use a serrated knife and score the brownies first before making your final cuts. Chilling the brownies completely also helps for cleaner slices. Remember, a slightly rustic cut often adds to the homemade appeal!
- PRO-Tip: The Power of Non-Stick Foil: For effortless removal and cleanup, line your baking pan with non-stick aluminum foil (affiliate link). This genius hack prevents the brownies from sticking to the sides of the pan and creates convenient “handles” that allow you to easily lift the entire slab of cooled brownies onto a cutting board. This makes slicing into perfect squares a much cleaner and simpler task, preserving the integrity of your beautiful brownies.
- Cooling is Key: Patience is a virtue, especially with brownies! Resist the urge to cut into warm brownies. Allowing them to cool completely, preferably at room temperature or even chilled slightly, allows them to set properly, resulting in a cleaner cut and a more satisfying, dense, and fudgy texture.
Frequently Asked Questions About Brownies
Achieving that desirable fudgy texture is all about the right ingredient ratios and mixing technique. For fudgy brownies, you generally want a higher fat-to-flour ratio, which comes from butter or oil, egg yolks (more yolks mean more richness!), and, of course, a generous amount of chocolate. Crucially, avoid overmixing the batter once the flour is added. Overmixing develops the gluten in the flour, which leads to a tougher, more cake-like texture. If using a mixer, mix on a low speed just until the ingredients are combined. For cakey brownies, you’d typically use less fat, more flour, and sometimes baking powder for lift.
While a warm brownie straight from the pan is hard to beat, there are countless ways to elevate this classic treat! You can simply dust them with a light coating of powdered sugar for an elegant finish, or add a rich, fudgy chocolate frosting for an extra layer of decadence. For the ultimate indulgence, transform your brownie into a show-stopping sundae: top a warm brownie with a scoop of creamy vanilla bean ice cream, a generous drizzle of homemade fudge sauce, a dollop of freshly whipped cream, and perhaps even a vibrant cherry on top. Other ideas include serving with a sprinkle of sea salt, a dollop of caramel sauce, or a scoop of coffee ice cream for a delightful flavor pairing.
Absolutely! Brownies freeze wonderfully, making them perfect for meal prep or enjoying a treat whenever a craving strikes. Allow them to cool completely, then cut them into individual squares. Wrap each square tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To enjoy, simply thaw them at room temperature or gently warm them in the microwave for a few seconds.
Besides the special case of these toffee brownies (where the toothpick test doesn’t apply due to the gooey filling), typical brownies are done when a toothpick inserted into the center comes out with moist crumbs, but not wet batter. If it comes out completely clean, they might be overcooked and dry. If it’s wet, they need more time. The edges should be set, and the center should still look a little soft. Remember, brownies continue to cook slightly as they cool.
You May Also Enjoy These Delicious Chocolate Recipes:
- Peanut Butter Truffle Brownies
- Fudgy Kahlua Brownies
- Simple Fudgy Brownies
- Fudgy Cocoa Brownies
- Red Velvet Cheesecake Brownies
- More Irresistible Chocolate Recipes
This exceptional recipe was originally shared in April 2011. The photos and text have been thoughtfully updated in 2019 and 2024 to provide you with the most comprehensive and visually appealing experience. We hope you enjoy bringing this classic dessert to life in your own kitchen!
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Symphony Toffee Brownies Recipe
30 minutes
35 minutes
1 hour 5 minutes
24 brownies
Fudgy brownies with a luscious milk chocolate toffee candy bar filling!
Ingredients
Brownies*:
- 8 ounces (2 sticks) butter
- 8 ounces unsweetened chocolate, chopped
- 5 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 ¾ cups granulated sugar
- 1 ⅔ cups all-purpose flour
Filling:
- 4 x 6.8 ounce Hershey’s Symphony milk chocolate bars with almonds & toffee chips
Instructions
- Line a 9 x 13-inch baking pan with nonstick aluminum foil, ensuring enough overhang to create “handles.” If using regular foil, grease it well with cooking spray. Set aside.
- Prepare brownies as outlined in the recipe below for homemade, or follow the instructions on your chosen box mix.
- For homemade brownies, preheat your oven to 375ºF (190ºC).
- In a microwave-safe bowl, melt the butter and chopped unsweetened chocolate together. Heat in 30-second increments, stirring frequently between each interval, until completely melted and smooth. Be careful not to overheat the chocolate. Set aside to cool slightly.
- In a large mixing bowl, combine the room temperature eggs, pure vanilla extract, and granulated sugar. (If you’re using unsalted butter, now is the time to add a large pinch of salt to this mixture).
- Using a stand mixer or a hand mixer, beat the egg, vanilla, and sugar mixture on high speed for up to 10 minutes, until it becomes very light, pale, and fluffy. Make sure to scrape down the sides of the bowl a few times during this process to ensure even mixing.
- Gently add the slightly cooled melted chocolate mixture to the egg mixture. Mix on low speed, just until incorporated, scraping the sides of the bowl occasionally to combine fully.
- Sift the all-purpose flour directly into the wet ingredients. Mix on low speed, or fold in by hand, just until no streaks of flour remain. Be careful not to overmix.
- Spoon half of the brownie batter into your prepared 9×13-inch pan. Use an offset spatula or the back of a spoon to gently smooth the batter into an even layer, covering the bottom of the pan.
- Unwrap the Symphony chocolate bars and arrange them side by side over the brownie batter. You will likely need to cut the fourth bar into sections to neatly cover the entire surface of the batter. Carefully spoon the remaining brownie batter over the chocolate bars and gently smooth the top, ensuring the bars are fully covered.
- Bake for 35 minutes (if using a box mix, refer to the baking temperature and time specified on the package, adjusting slightly if needed due to the added filling). The edges should be set, and the center may still have a slight jiggle.
- Allow the brownies to cool completely in the pan on a wire rack. Once fully cooled, use the foil overhang to carefully lift the entire slab of brownies out of the pan and transfer it to a cutting board. Cut into squares and serve.
Notes
*Alternatively, you can use two boxes of a high-quality brownie mix (such as Ghirardelli brand) for a 9 x 13-inch pan. If using a mix, you may need to add some additional baking time beyond what is listed on the box due to the extra filling.
Recommended Baking Tools
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- KitchenAid 9-Speed Digital Hand Mixer
- 9 x 13 Baking Pan
- Nonstick Foil
Nutrition Information:
Yield:
24
Serving Size:
1 brownie
Amount Per Serving:
Calories: 307
Total Fat: 10g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 42mg
Sodium: 35mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 38g
Protein: 5g
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