Save Recipe Print
1 hr
20 min
40 min
16 brownies




BROWNIES: HEAT oven to 350 degrees F. Position a rack in the lower third of the oven. Spray the bottom only of an 8 x 8-inch baking pan with no-stick cooking spray. MIX 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 to cover toffee layer. BAKE 40 to 44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Transfer to wire rack and cool completely. Using a toothpick, poke holes over top of brownies.

TOPPING: 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.

*Tip: To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Cocoa Brownies

Recipe courtesy of Alton Brown

Outrageous Brownies

Recipe courtesy of Ina Garten

Basic Sticky Rice

Recipe courtesy of Jeffrey Alford|Naomi Duguid

Espresso Brownies

Recipe courtesy of Giada De Laurentiis

Brownie Cookies

Recipe courtesy of Ree Drummond

Brownie Bottom Cheesecake

Recipe courtesy of Food Network Kitchen

Knock-You-Naked Brownies

Recipe courtesy of Ree Drummond

Brownies with Coconut Frosting

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories