Hazelnut Toffee Spelt Brownie Recipe


The flavors of chocolate and toffee are a natural combination which inspired these decadent brownies. I call them Chocolate Hazelnut Toffee Brownies, although you could call them anything you want. My husband calls them, “mmmmmmmmm…..” The important thing is that the preparation method creates a crispy English Toffee crust on the top of the brownie that I find to be delictable. And the best part? They couldn’t be easier. I hope you like ’em! ๐Ÿ™‚


  • One batch of English Toffee (I recommend my recipe, although any will do). You’ll need about a cup or so of broken up pieces.

  • Your favorite brownie recipe (I recommend a double batch of my Super Fudgy Small-Batch Brownies). You want enough to fill a 9″ x 9″ pan. I used a 9″ cake pan so I could cut the brownies in cake shaped slices.

  • Whipped Cream (lots). If you want to make yours from scratch (it’s really easy), check out my tutorial How to Make Whipped Cream.


  1. Prepare your toffee by breaking it into small pieces and setting aside.

  2. Make your favorite brownies the way you usually do.

  3. Five minutes before the brownies are done, take them out of the oven just long enough to sprinkle the toffee bits on top.

  4. Put the brownies back in the oven for the remaining five minutes. The toffee will melt and form a golden crust.

  5. Remove and cool completely (or at least mostly). The toffee will cut fine if it’s cooled, but it’ll gum up the whole works if it’s still hot.

  6. Slather with whipped cream and enjoy!

Let me know if you try them, or if you know of any brilliant brownie recipes to share. If there’s one thing I love, it’s brownies!


Love, Angela



17 responses to “Hazelnut Toffee Spelt Brownie Recipe”

  1. This can’t be good for my “healthy eating lifestyle” that I just started yesterday o_OLove the blog by the way!

  2. Uh I love anything with loads of whipped cream! Love the recipe and can’t wait to give it a whirl. The toffee had me drooling when I saw it, and now this.Wow.

  3. Angela, This recipe looks awesome! I can’t wait to try it. Thanks for sharing. I enjoy your blog, too!

  4. luscious photos! pavlov’s dog-drool!you must known something I don’t know about your camera.when I get up this close it’s a total blur.xo,H2

  5. These look fabulous! And your pictures are droolworthy. Thanks for sharing — I’m off to follow the links to other parts of your blog. ๐Ÿ˜‰

  6. Oh wow. As if your toffee recipe wasn’t enough on its own…now you’ve given us something to DO with the toffee?Wow again…

  7. You’re killing me. I will switch out the hazelnuts for almonds or walnuts though. Yum.The pictures are definitely gorgeous!

  8. That looks soooo darn good, can’t wait to try it, and the photos are beautiful!!

  9. Angela, I am getting lost all over Cottage magpie !!! Now I think i have figured it out and then I stumble on this – designed to make me starving hungry at 9.09 in the morning – oh that may be because i forgot breakfast in my rush to “just read a few blogs while the kettle boils”jodie

  10. Oh my. I gained 10 lbs just looking at those photos. And all worth it! Yum. ๐Ÿ˜€

  11. Oh MY goodness!!!! If I could teleport myself into your kitchen, you would have had a guest for dessert there, Angela! Your photos made that dessert even more tempting (if that could be possible).What a fun blog-able feast this is turning out to be.

  12. Looks absolutely delish… can’t wait to make it. Tried your banana bread recipe – It was a huge hit. Thank you for sharing – i’m sure this will be also be FABULOUS.

  13. Thanks for the wonderful recipe! And for the link to the “Dessert blog”.BIG dessert fan here. :)Kimberly

  14. Oh girlie I am headed home to make these. Thanks!!

  15. Wow, these look awesome!! I can’t wait to try them. Thanks!!

  16. Michele Avatar

    I’m literally drooling on my keyboard!! YUM!!!Micheleluvkittysmeowmail@gmail.com

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