Yield 16 bars

  • 1 (18.4 oz.) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 1 teaspoon Folgers Classic Roast® Instant Coffee 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
  • 4 ounces cream cheese, softened
  • 1/3 cup firmly packed light brown sugar
  • 1 teaspoon Folgers Classic Roast® Instant Coffee 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
  • Step 1Heat 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.
  • Step 2Bake 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.
  • Step 3In 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.
  • Step 4Spread 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.
  • Tip* 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.)
  • Step 1(above 3500 FEET): Make brownies following High Altitude directions on box. Bake at 350°F. for 28 to 32 minutes.
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