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Toffee-Banana Brownies
Toffee-Banana Brownies

Dubbed this year's America's Favorite Recipe, these brownies won chocoholic Gwen Beauchamp $5,000. Not bad for a few hours' work eh?

Makes 24 brownies
Prep Time: 20 minutes
Start to Finish: 3 hours 10 minutes

1 box (19.5 oz) Pillsbury Traditional Fudge Brownie Mix
1/2 cup CRISCO Pure Vegetable Oil
1/4 cup water
3 Eggland's Best eggs
1 1/2 cups toffee bits
1 cup Fisher Macadamia Nuts, chopped
2 firm ripe medium bananas, cut into 1/4-inch pieces (2 cups)
1/3 cup SMUCKER'S Caramel Ice Cream Topping

1. Heat oven to 350 degrees F. Generously spray 13-x-9-inch pan with CRISCO Original No-Stick Cooking Spray.
2. 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.
3. 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.

High Altitude (3500-6500 ft): Increase water to 1/3 cup. Add 1/2 cup all-purpose flour to dry brownie mix.

Nutrition facts per serving:
Calories 260 (Calories from Fat 130); Total Fat 15g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 105mg; Sodium 75mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 23g); Protein 2g
% Daily Value:
Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%
Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2

Bake-Off Contest 43, 2008
Contestant Name: Gwen Beauchamp
Lancaster, Texas