I was looking for a Toffee Brownie Recipe and found this on the Pilsbury Site. Thought it sounded really yummy and I didn't want to keep all the calories to myself!
Ingredients:
BROWNIES
1 (19.5-oz.) pkg. Pillsbury® Brownie Classics Fudge Toffee Brownie Mix or Pillsbury® Brownie Classics Fudge Traditional Fudge Brownie Mix
1 teaspoon instant coffee granules or crystals
1/2 cup butter or margarine. melted
1/4 cup water
2 eggs
1/2 cup finely chopped toffee candy bars (two 1.4-oz. bars)
1/2 cup slivered almonds, toasted
TOPPING
4 oz. cream cheese (from 8-oz. pkg.), softened
1/3 cup packed brown sugar
1 teaspoon instant coffee granules or crystals
1 1/2 cups whipping cream
1 teaspoon vanilla
1 cup chopped toffee candy bar (four 1.4-oz. bars)
1/2 cup slivered almonds, toasted*
Preparation Directions:
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray with cooking spray. In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter, water and eggs with electric mixer on low speed for 1 minute. Gently stir in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan.
2. Bake at 350°F. for 24 to 28 minutes or until edges are firm. DO NOT OVERBAKE. Cool completely in pan on wire rack, about 1 hour.
3. In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth. Increase speed to high; beat in cream and vanilla until soft peaks form.
4. Spread cream cheese mixture over cooled brownies. Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top. Refrigerate at least 1 hour before serving. Cut into bars. Store in refrigerator.
Yield:
16 bars
Tips:
* To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwaveable pie pan; microwave on High for 4 to 7 minutes, stirring frequently, until golden brown.
High Altitude: (Above 3500 Ft.)
(ABOVE 3500 FEET): Make brownies following High Altitude directions on box. Bake at 350°F. for 28 to 32 minutes.
Ingredients:
BROWNIES
1 (19.5-oz.) pkg. Pillsbury® Brownie Classics Fudge Toffee Brownie Mix or Pillsbury® Brownie Classics Fudge Traditional Fudge Brownie Mix
1 teaspoon instant coffee granules or crystals
1/2 cup butter or margarine. melted
1/4 cup water
2 eggs
1/2 cup finely chopped toffee candy bars (two 1.4-oz. bars)
1/2 cup slivered almonds, toasted
TOPPING
4 oz. cream cheese (from 8-oz. pkg.), softened
1/3 cup packed brown sugar
1 teaspoon instant coffee granules or crystals
1 1/2 cups whipping cream
1 teaspoon vanilla
1 cup chopped toffee candy bar (four 1.4-oz. bars)
1/2 cup slivered almonds, toasted*
Preparation Directions:
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray with cooking spray. In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter, water and eggs with electric mixer on low speed for 1 minute. Gently stir in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan.
2. Bake at 350°F. for 24 to 28 minutes or until edges are firm. DO NOT OVERBAKE. Cool completely in pan on wire rack, about 1 hour.
3. In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth. Increase speed to high; beat in cream and vanilla until soft peaks form.
4. Spread cream cheese mixture over cooled brownies. Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top. Refrigerate at least 1 hour before serving. Cut into bars. Store in refrigerator.
Yield:
16 bars
Tips:
* To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwaveable pie pan; microwave on High for 4 to 7 minutes, stirring frequently, until golden brown.
High Altitude: (Above 3500 Ft.)
(ABOVE 3500 FEET): Make brownies following High Altitude directions on box. Bake at 350°F. for 28 to 32 minutes.
