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Toffee Chocolate Chip Cookie Dough Brownies

These Toffee Chocolate Chip Cookie Dough Brownies are decadently fudgy with a luscious cookie dough layer and crunchy toffee bits—pure dessert perfection!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate, Cookie Dough, Easy, Toffee
Servings: 12 servings

Ingredients

Brownie Base

  • 1 pkg. Betty Crocker Supreme Chocolate Chunk Brownie Mix 18 oz.
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 1 egg

Cookie Dough Layer

  • 1 pkg. Betty Crocker Walnut Chocolate Chip Cookie Mix 17.5 oz.
  • 1/2 cup butter softened (1 stick)
  • 1 tbsp milk
  • 1/2 cup Hershey’s Heath Bits O’ Brickle Toffee Bits
  • 1/4 cup mini chocolate chips

Chocolate Drizzle

  • 1 tbsp butter cubed
  • 1 tsp corn syrup optional
  • 4 oz. semi-sweet baking chocolate chopped
  • 1/4 cup heavy cream

Instructions

Prepare Brownie Base

  • Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the Betty Crocker Supreme Chocolate Chunk Brownie Mix, water, vegetable oil, and egg. Stir until the batter is well combined but be careful not to overmix.

Bake Brownies

  • Pour the brownie batter into your prepared baking pan, spreading it evenly.
  • Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  • Allow the brownies to cool in the pan while you prepare the cookie dough.

Make Cookie Dough

  • In another bowl, combine the Betty Crocker Walnut Chocolate Chip Cookie Mix, softened butter, milk, and half of the Hershey’s Heath Bits O’ Brickle Toffee Bits (1/4 cup). Mix until the cookie dough comes together.
  • Fold in the remaining toffee bits and mini chocolate chips.

Assemble Brownies

  • Once the brownies have cooled slightly, drop spoonfuls of cookie dough over the brownie layer.
  • Gently spread it out with your spatula to cover the brownies as much as possible. Don’t worry about perfection; the rustic look is charming!

Bake Again

  • Return the assembled brownies to the oven and bake for an additional 15-20 minutes.
  • The cookie dough should be set and slightly golden. Remove from the oven and let it cool completely in the pan.

Prepare Chocolate Drizzle

  • In a double boiler or microwave, combine the chopped semi-sweet chocolate and cubed butter. Stir until melted and smooth.
  • If desired, add corn syrup for a glossy finish. Remove from heat, then mix in the heavy cream to create a luscious ganache.

Drizzle and Serve

  • Once the brownies are completely cool, drizzle the chocolate ganache over the top.
  • Sprinkle with the remaining 1/4 cup of Heath Bits O’ Brickle Toffee Bits for extra crunch and flavor.
  • Allow the ganache to set before cutting into squares and serving.

Equipment

  • Mixing Bowls
  • 9x13 inch baking pan
  • Rubber spatula
  • Measuring Cups and Spoons
  • Whisk
  • Double boiler or microwave-safe bowl

Notes

  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Reheat individual squares in the microwave for 10-15 seconds to enjoy a fresh-baked taste.
  • Substitute Heath Bits with chopped toffee bars or crushed caramel candies if unavailable.