"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Toffee-Topped Fudgey Brownies Recipe

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This recipe for Toffee-Topped Fudgey Brownies, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mona Rooker
Added: Tuesday, February 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1¼ c. (2½ sticks) butter or margarine
2 c. sugar
2 tsp. vanilla
4 eggs
1½ c. all-purpose flour
¾ c. Hershey’s cocoa
1¾ c. (10 oz. pkg.) Almond toffee bits
¾ c. Hershey’s mini chocolate chips

Directions:
Directions:
Heat oven to 350º. Grease 13x9x2 inch baking pan. Melt butter in a medium saucepan over low heat. Remove form heat; stir in sugar and vanilla. Add eggs, one at a time, beating just until blended. Combine flour and cocoa; gradually add to mixture, stirring just until blended. (Do not over mix) Spread batter into prepared pan. Sprinkle with toffee bits and mini chips. Bake 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into squares.

Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
20 min.

 

 

 

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