SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
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
Ingredients
  • 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
Directions

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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.