Fruity Brownies | Toffee-Banana Brownie Recipe

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BROWNIE RECIPES Toffee-Banana Brownie Recipe

This toffee-banana brownie recipe is by Gwen Beauchamp, of Lancaster. In the 2008 Pillsbury bake-off, it won "America's Favorite Recipe Award".

Ingredients
1 (19.5-ounce) box Pillsbury Traditional Fudge Brownie Mix
½ cup vegetable oil
¼ cup water
3 Eggland's Best eggs
1 ½ cups toffee bits (divided use)
1 cup macadamia nuts, chopped
2 firm ripe medium bananas, cut into ¼ -inch pieces (2 cups)
1/3 cup caramel ice cream topping

Directions

In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
Add 1 cup of the toffee bits, the nuts and bananas; stir just until well blended.
Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top.
Heat oven to 350 F.
Generously spray 13x9-inch pan with non-stick cooking spray.
Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from sides of pan.
Cool completely, about 2 hours.
Cut into 6 rows by 4 rows.
To serve, drizzle each brownie with caramel topping.
Cover and refrigerate any remaining brownies.

Side Note
Makes 24 brownies.