Symphony Toffee Brownies Recipe

Take a pan of fudgy brownies and tuck milk chocolate toffee bars in the middle, and you get Symphony Toffee Brownies — a truly irresistible treat.

I once baked a batch en route to Colorado with five friends after getting a message asking if I’d bring baked goods. These Brownies with Toffee were already in the oven and vanished before we returned home — not a crumb left.

Two Symphony Toffee Brownies stacked on a square white dish.

Why You Must Make

Symphony Bars are a Hershey product known for a creamier milk chocolate texture. The almond-toffee version creates an amazing center for these fudgy brownies.
This version comes from my friend Diane Morrissey. For the brownie base I first used Nick Malgieri’s Florida Brownies (his take on Maida Heatter’s Palm Beach Brownies) — rich and reliably delicious. If you prefer an even more intense chocolate experience, add a layer of chocolate bars in the middle.
Diane’s shortcut is to use a box of Ghirardelli brownie mix, which still yields an ultra-chocolaty, fudgy result with far less fuss.

Ingredient Notes

Kitchen staples — sugar and flour.
Butter — salted butter works well here.
Unsweetened chocolate — Ghirardelli bars are my choice.
Eggs — large eggs at room temperature mix more easily and give a smoother batter.
Vanilla extract — use a good-quality vanilla for best flavor.
Symphony milk chocolate bars with almonds & toffee chips — you’ll need roughly four 6.8-ounce bars (about 27 ounces total). Adjust if bar sizes differ.

3 Symphony Toffee Brownies in a small square bowl.

Recipe Tips

If you’re short on time or not confident in baking, a quality boxed brownie mix still makes a fantastic base; the toffee-chocolate filling gives every bite an exciting crunch and gooey center.
Beat the eggs, sugar, and vanilla until light and fluffy — up to 10 minutes. A stand mixer helps; scrape the bowl occasionally so everything blends evenly.
Because the chocolate bars in the center remain gooey when baked, a toothpick check won’t be reliable. Bake about 35 minutes; this timing worked well across different ovens.
These brownies develop a thin, crackly top that may shatter when cut. Scoring with a serrated knife before slicing helps, but some edges will still be rustic.
Pro tip: Line the pan with nonstick foil or parchment for easy removal and cleaner slices after cooling.

Frequently Asked Questions

How do you make fudgy brownies?

Fudgy brownies rely on a higher ratio of fat to flour — butter, chocolate and egg yolks contribute to that dense, moist texture. Avoid overmixing; stir just until combined, especially when using a mixer.

What are some ways to serve a brownie?

Serve them simply dusted with powdered sugar, topped with a fudgy frosting, or warm with a scoop of vanilla ice cream, a drizzle of fudge sauce, whipped cream and a cherry for a classic brownie sundae.

Prep Time
30 minutes

Cook Time
35 minutes

Total Time
1 hour 5 minutes

Yield
24 brownies

Fudgy brownies with a milk chocolate toffee candy bar filling.

Ingredients

Brownies*:

8 ounces (2 sticks) butter
8 ounces unsweetened chocolate, chopped
5 eggs, at room temperature
1 tablespoon vanilla
3 ¾ cups sugar
1 ⅔ cups flour

Filling:

4 6.8 ounce Symphony milk chocolate bars with almonds & toffee chips

Instructions

Line a 9 x 13-inch pan with nonstick foil; grease if using regular foil. Set aside.
Prepare the brownie batter according to your chosen recipe or box instructions. For homemade, preheat the oven to 375ºF.
Melt the butter and unsweetened chocolate together (microwave in 30-second intervals, stirring until smooth). Set aside to cool slightly.
In a large bowl combine eggs, vanilla and sugar (add a pinch of salt if using unsalted butter). Using a mixer, beat on high until very light and fluffy, up to 10 minutes, scraping the bowl a few times.
Mix in the melted chocolate on low speed, scraping the bowl as needed. Sift in the flour and stir just until combined.
Spoon half the batter into the prepared pan and smooth to cover the bottom.
Arrange the candy bars side by side over the batter, cutting pieces as needed to cover the surface. Top with the remaining batter and smooth the top.
Bake about 35 minutes (if using a boxed mix, follow the package temperature and time). The center will be gooey from the bars, so the usual toothpick test may not be reliable.
Cool completely, then lift the brownies from the pan using the foil. Transfer to a cutting board, slice and serve.

Notes

*You can also use two 9 x 13 box mixes (such as Ghirardelli) if you prefer; you may need to add a bit of extra baking time according to the package directions.

Nutrition Information:

Yield:

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