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Dooley’s Toffee brownies

Dooley’s Toffee brownies

with salted pecan nuts & maple syrup


  • 110 ml Dooley’s Original Toffee Cream Liqueur
  • 200 g dark chocolate
  • 200 g butter
  • 100 g flour
  • 1 tsp. baking powder
  • 250 g sugar
  • 80 g cocoa powder
  • 4 eggs


  • 100 g Pecan nuts
  • 3 tbsp. maple syrup
  • 2 tbsp. brown sugar
  • 1/2 tsp sea salt


  • Baking dish approx. 20 x 24 cm


Preheat the oven to 180 °C. Grease a baking dish (20×24 cm) with butter and dust with flour. Chop the chocolate, add the butter and chocolate to a bowl and place over a pot of boiling water. Stir gently until melted. Set aside to cool. Combine flour, baking powder, sugar and cocoa powder in a separate bowl. Stir the melted chocolate into the flour mixture. Add one egg after another to the bowl and stir until well combined. Pour in Dooley’s Original Toffee Cream Liqueur and stir further. Fill the batter into the baking dish. For the topping combine pecan nuts, maple syrup, sugar and salt and spread on the brownie batter. Bake for 30 minutes in the oven. Check with a toothpick the consistency. It should be moist and not dry. Take out of the oven and let cool down. Cut into pieces and serve with a glass of Dooley’s.

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