Prep Time 20m
Cook Time 40m
Ready Time 180m
Yield 16 brownies

  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.4 oz) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 1/4 cup water
  • 1 cup milk chocolate toffee bits
  • 1 cup firmly packed brown sugar
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sliced almonds, lightly toasted*
  • 1/4 cup milk chocolate toffee bits
Preparation Directions
  • Step 1Heat oven to 350°F. Position a rack in the lower third of the oven. Spray bottom only of 8 x 8-inch baking pan with no-stick cooking spray.
  • Step 2Combine brownie mix, eggs, melted butter and water in a medium mixing bowl until well blended. Spread half of batter into prepared pan. Sprinkle with 1 cup toffee bits. Spoon remaining batter over toffee layer.
  • Step 3Bake 40 to 44 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to wire rack and cool completely. Using a toothpick, poke holes over top of brownies.
  • Step 1Whisk brown sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat. Mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownies. Sprinkle with almonds and toffee bits. Let stand about 1 hour or until topping sets.
  • Step 2Cut brownies into squares. Store in refrigerator. Serve cold or at room temperature.
  • Tip*to toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
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