Toffeebrownies Recipes

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TOFFEE BROWNIES (PAULA DEEN)



Toffee Brownies (Paula Deen) image

Found this recipe off of the Food Network website from Paula's Home Cooking. They look and sound wonderful. Depending on what kind of brownie mix you use- adjust egg, water and oil.

Provided by KaraRN

Categories     Dessert

Time 33m

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 7

1 (17 5/8 ounce) package brownie mix with walnuts
vegetable oil cooking spray
3 (6 ounce) chocolate bars with almonds and toffee (recommend Symphony brand)
1 egg
1/4 cup water
1/4 cup oil
Cool Whip (to garnish) (optional)

Steps:

  • Prepare the brownie mix according to package directions.
  • Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
  • Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Nutrition Facts :

TOFFEE BROWNIES



Toffee Brownies image

These look absolutely divine! The Symphony bar is one of my favorite chocolate bars, so this will be a winner in my book!

Provided by BamaBelle30

Categories     Bar Cookie

Time 35m

Yield 24 brownies

Number Of Ingredients 5

1 (17 5/8 ounce) package walnut brownie mix
vegetable oil
water
egg
3 (6 ounce) chocolate bars with almonds and toffee (recommended ( Symphony brand)

Steps:

  • Prepare the brownie mix according to package directions.
  • Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
  • Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Nutrition Facts :

TOFFEE-PECAN SKILLET BROWNIES



Toffee-Pecan Skillet Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
8 ounces bittersweet chocolate, chopped
1 cup packed dark brown sugar
1/4 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon kosher salt
1 cup finely chopped pecans
1 cup packed dark brown sugar
1 stick unsalted butter
2 tablespoons dark corn syrup
3/4 cup heavy cream
1/4 cup finely chopped pecans
Flaky sea salt, for topping (optional)
Butter pecan or vanilla ice cream, for serving

Steps:

  • Make the brownies: Preheat the oven to 325˚. Butter a 10-inch cast-iron skillet. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat and stir in both sugars until dissolved. Whisk in the eggs, one at a time, until smooth and glossy, then whisk in the vanilla. Whisk in the flour and kosher salt until combined, then whisk in the pecans. Spread the batter evenly in the prepared skillet.
  • Transfer the skillet to the oven and bake until the brownies are slightly cracked on top and a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Transfer to a rack and let the brownies cool in the skillet.
  • As soon as the brownies come out of the oven, make the toffee topping: Combine the brown sugar, butter and corn syrup in a medium saucepan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medium to maintain a steady simmer and cook, without stirring, until the sugar is completely dissolved, about 2 minutes. Carefully pour in the heavy cream (it might boil up slightly) and simmer until thickened, 5 to 8 minutes. Remove from the heat and stir in the pecans. Let cool until thickened but still pourable, about 20 minutes.
  • Pour the topping on the brownies and let set, 1 hour. Sprinkle with flaky sea salt, if using. Serve with ice cream.

TOFFEE BROWNIES



Toffee Brownies image

The moistest squidgiest brownies to grace the planet. The recipe is from the Good Food 'Cakes & Bakes' book and I have no clue why it is not on the website-You really must give these a go!

Provided by emilyrose4

Time 1h5m

Yield Makes Brownies

Number Of Ingredients 0

Steps:

  • Preheat oven 160C/Gas 3/fan oven 140C. Butter and line the base of a shallow 23cm/9in square cake tin. Melt the chocolate and butter together, stir well and cool.
  • Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
  • Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and stir gently until smooth.
  • Pour into the prepared tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle-there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre but will firm up on cooling.
  • Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack, although I must admit it is much better to skip all this cooling malarky and eat them immediately when warm and fudgy!

BROWN-BUTTER TOFFEE BLONDIES



Brown-Butter Toffee Blondies image

Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 dozen

Number Of Ingredients 11

1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts (about 4 ounces)
1 cup toffee bits
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
  • In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
  • In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
  • Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired.

TOFFEE BLONDIES



Toffee Blondies image

Yum, these toffee blondies are one of my favorites treats out there. For those who don't know, blondies are 'white' brownies. But just as delicious! (Maybe a little more?!)

Provided by Jacqueline

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 35m

Yield 16

Number Of Ingredients 10

1 cup packed brown sugar
½ cup butter
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup toffee baking bits
1 cup chocolate chips
1 tablespoon toffee baking bits, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
  • Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 41.2 g, Cholesterol 48.7 mg, Fat 15.4 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 8.9 g, Sodium 237.9 mg, Sugar 19.2 g

TOFFEE BROWNIES



Toffee Brownies image

Categories     Chocolate     Dessert     Bake     Picnic     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 15

Brownies
6 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
4 teaspoons instant espresso powder
4 eggs
2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
Topping
6 ounces cream cheese, room temperature
1 tablespoon whipping cream
1 1/2 teaspoons vanilla extract
6 tablespoons sifted powdered sugar
1 1/3 cups chopped Almond Roca or Heath Bars (about 7 ounces)

Steps:

  • For brownies:
  • Preheat oven to 350°F. Butter and flour 13 1/2x8 1/2-inch baking dish. Melt chocolate and butter with espresso powder in top of double boiler over simmering water; stir until smooth. Cool slightly.
  • Whisk eggs in large bowl to blend. Gradually whisk in sugar. Add vanilla and salt. Whisk in melted choclate. Add flour and stir until just blended. Spread batter in prepared dish. Bake until tester inserted in center comes out with a few moist crumbs, about 30 minutes. Cool brownies completely in pan on rack. (Can be prepared 8 hours ahead. Cover tightly.)
  • For topping:
  • Blend cream cheese, cream and vanilla in processor until smooth. Mix in sugar.
  • Spread topping over brownies. Sprinkle with Almond Roca. (Can be prepared 2 hours ahead.)

CARAMEL TOFFEE BROWNIES



Caramel Toffee Brownies image

I love to make up recipes for foods that I am craving, such as chocolate, toffee and caramel. They came together in this brownie for one sensational treat. I frequently make these to add to care packages for family and friends.-Brenda Caughell, Durham, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 19

CARAMEL LAYER:
1/2 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup caramel ice cream topping
2 tablespoons 2% milk
1 cup toffee bits
BROWNIE LAYER:
1 cup butter, cubed
4 ounces unsweetened chocolate
4 large eggs, lightly beaten
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. In a small bowl, combine caramel topping and milk; add to batter and mix well. Fold in toffee bits; set aside., In a microwave, melt butter and chocolate. Beat in eggs, sugar and vanilla; gradually beat in flour. , Spread half of brownie batter into a greased 13x9-in. baking pan. Drop caramel batter by spoonfuls onto brownie batter; swirl to combine. Drop remaining brownie batter on top., Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 355 calories, Fat 18g fat (10g saturated fat), Cholesterol 78mg cholesterol, Sodium 230mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

BLOND TOFFEE BROWNIES



Blond Toffee Brownies image

Whenever my co-worker brought these brownies to company bake sales, they sold in minutes. After getting the recipe from her, I was happy to discover how quickly they could be thrown together. I was even more excited when my family said that the thin chewy bars are the best they've ever tasted. -Mary Williams Lancaster, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup English toffee bits or almond brickle chips

Steps:

  • In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in toffee bits., Spread into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 228 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 214mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

FUDGY TOFFEE BROWNIES



Fudgy Toffee Brownies image

Provided by Katherine Anastasia

Categories     Chocolate     Dessert     Bake     Summer     Bon Appétit     Pasadena     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 9

2 cups semisweet chocolate chips (about 12 ounces)
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
5 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
4 large eggs
3/4 cup all purpose flour
1 1/4 cups English toffee bits
2/3 cup whipping cream
3/4 cup whole almonds (about 3 1/2 ounces), toasted, coarsely chopped

Steps:

  • Preheat oven to 350°F. Line 9x9x2-inch metal pan with foil, leaving overhang. Butter foil. Combine 1 cup chocolate chips, butter, and 4 ounces unsweetened chocolate in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove from heat. Whisk in sugar, then eggs and flour. Whisk in 1 cup toffee bits. Pour batter into prepared pan.
  • Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool brownies 15 minutes. Using metal spatula, press down brownie edges to level top.
  • Bring cream to simmer in heavy small saucepan. Add remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and 1/4 cup toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.
  • Using foil overhang as aid, lift brownies from pan. Fold down foil sides. Cut into 16 squares and serve cold.

TOFFEE BROWNIES



Toffee Brownies image

Chewy, sticky brownies with a toffee chunks, great for kids.

Provided by cjarvis

Time 1h

Yield Makes Squares

Number Of Ingredients 0

Steps:

  • Preheat the oven to 170C/fan 150C/gas 5.
  • Whisk together the butter and sugar until fluffy, then add the eggs and vanilla and mix.
  • Blend in flour, baking powder and salt, then stir in the chocolate chips and toffee bits.
  • Spread the batter into a 5cm deep, 15cm wide pan and bake for 20-30 minutes until golden brown.
  • Remove, cool on wire rack and cut into squares.

CARAMEL-TOFFEE CHUNK BROWNIES



Caramel-Toffee Chunk Brownies image

Serve your guests with these brownies that are made with chocolate - a tasty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 32

Number Of Ingredients 10

3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups packed brown sugar
1 cup butter, melted
3 eggs
3 teaspoons vanilla
8 bars (1.4 oz each) chocolate-covered English toffee candy, chopped
3/4 cup quick-cooking oats

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, mix brown sugar, butter, eggs and vanilla with wooden spoon until blended. Add flour mixture; stir until blended. Stir in candy and oats. Spread in pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.

Nutrition Facts : Calories 218, Carbohydrate 30 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 163 mg

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From dinnerthendessert.com


ENGLISH TOFFEE CAKE BROWNIES - KITCHEN CENTS
2016-10-10 Pour brownie batter into a prepared (lightly greased and floured) 9x13 pan. Sprinkle 1/3 cup toffee bits onto brownie batter. Then sprinkle all the almonds on top. Lastly, sprinkle the remaining 1/3 cup toffee bits on top of the almonds (this will help the almonds stay in place). Bake at 350 degrees for 30-35 min or until toothpick comes out clean.
From kitchencents.com


SALTED TOFFEE CRUNCH BROWNIE BRITTLE - STRESS BAKING
2019-08-19 Preheat oven to 350°F and line a large baking sheet with a nonstick silicon mat or parchment paper. In a medium bowl, whisk together flour, ¼ teaspoon salt, baking soda and espresso powder. Set aside. In a large microwave safe bowl, combine butter and 1 cup chocolate chips. Heat for 30 seconds and stir.
From stressbaking.com


RECIPE: COFFEE TOFFEE BROWNIE BARS | DUNCAN HINES CANADA®
Dissolve coffee granules in 1/4 cup HOT water. Add remaining 1/4 cup water. Prepare brownie mix as described on box using 5 eggs, coffee-water mixture and oil. Spread evenly into prepared pan. Bake in center of oven 28 to 32 minutes or until a toothpick inserted in center comes out almost clean. Immediately spread toffee bits evenly over top.
From duncanhines.ca


FUDGY TOFFEE BROWNIES RECIPE - TASTE AND TELL
2009-01-12 Using metal spatula, press down brownie edges to level top. Bring cream to simmer in heavy small saucepan. Add remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and 1/4 cup toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.
From tasteandtellblog.com


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