Tuesday, March 26, 2013

Pecan-Toffee Brownies

     Brownies are always a hit with my husband and he prefers his with nuts.  You can omit them from this recipe, or swap out if you don't like pecans. 

     Also---think outside of the box ---scoop this mixture into cupcake liners and a muffin tin for a change!  Just watch the time---they obviously will NOT take an hour to bake.  I would the timer at 18 minutes and keep checking until a toothpick comes out clean.  Enjoy!!

Pecan-Toffee Brownies

2 (19.9 oz.) boxes chewy fudge brownie mix
4 large eggs
34 C vegetable oil
12 C water
1 (12-oz.) bag semiswet chocolate morsels
2 C chopped pecans
1 (8 oz.) bag toffee bits
Garnish:  Caramel ice-cream topping, chopped pecans

Preheat oven to 325 degrees.  Line a 15 x 11-inch baking dish with heavy-duty aluminum foil, allowing foil to extend over sides of pan.  Spray foil with nonstick baking spray with flour.  In a large bowl, combine brownie mix, eggs, oil and water; stirring until well blended.  Add chocolate morsels, pecans and toffee bits, stirring until combined.  Spread batter evenly into prepared pan.  Bake for 1 hours, or until a wooden pick inserted 1 inch from edge of pan comes out clean.  Cut into squares.  Drizzle with caramel ice-cream topping and chopped pecans, if desired.

Serves 12 to 16

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