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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Toffee-Coffee Brownies

Makes: 20 servings Yield: 20 brownies
Prep 25 mins Bake 350°F 35 mins
Toffee-Coffee Brownies
  • 1 19.8 - 21  ounce package  brownie mix
  • 1/2  cup  toffee pieces
  • 2 - 3  tablespoons  instant espresso powder or instant coffee crystals
  • 3/4  cup  canned vanilla frosting
  • 1  tablespoon  Irish cream liqueur or coffee liqueur
  • 1/4  cup  toffee pieces

1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil, extending the foil up and over the edges of the pan. Grease foil; set aside.

2. Prepare brownie mix according to package directions, except stir the 1/2 cup toffee pieces and the espresso powder into batter. Spread batter into prepared pan.

3. Bake in preheated oven for 35 minutes. Cool in pan on a wire rack. Remove baked mixture from pan by lifting foil. In a small bowl, combine vanilla frosting and liqueur. Spread frosting mixture onto cooled brownies. Sprinkle with the 1/4 cup toffee pieces. Cut into bars. Makes 20 brownies.

From the Test Kitchen
  • Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

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