Toffee-Banana Brownies
Toffee-Banana Brownies made with Eggland's Best eggs were voted the winning recipe in the online Americas Favorite Recipe contest, part of the Pillsbury 43rd Bake Off. The winning "Sweet Treat" recipe was created by Gwen Beauchamp of Lancaster, TX.
Make This Recipe
Ingredients
- 1 box (19.5 oz) Pillsbury Traditional Fudge Brownie Mix
- 1/2 cup CRISCO Pure Vegetable Oil
- 1/4 cup water
- 3 Large Eggland's Best eggs
- 1 1/2 cups Toffee Bits
- 1 cup Fisher Macademia Nuts, chopped
- 2 cups firm ripe Bananas, cut into pieces
- 1/3 cup SMUCKER'S Caramel Ice Cream Topping
Preparation
Heat oven to 350ºF. Generously spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray.
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 blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top.
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. For brownies, cut into 6 rows by 4 rows. To serve, drizzle each brownie with caramel topping. Cover and refrigerate any remaining brownies.
Notes & Suggestions:
*High Altitude (3500-6500 ft): Increase water to 1/3 cup. Add 1/2 cup all-purpose flour to dry brownie mix.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 260 |
| Fat | 15g |
| Saturated Fat | 3g |
| Cholesterol | 105mg |
| Sodium | 75mg |
| Carbohydrates | 30g |
| Protein | 2g |