Sticky Toffee Brownies
1 (18.4 oz) package
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
HEAT 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.
COMBINE 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.
BAKE 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.
WHISK 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.
CUT brownies into squares. Store in refrigerator. Serve cold or at room temperature.
Serving Size (1 brownie, 1/16 of recipe), Calories 380 (Calories from Fat 150), Total Fat 17g (Saturated Fat 8g, Trans Fat g), Cholesterol 50mg, Sodium 170mg, Total Carbohydrate 54g (Dietary Fiber 1g, Sugars 45g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.