I’ve signed up to participate in an online bake sale to help fellow food blogger, Stephanie of Bite by Bite, raise money for The Leukemia and Lymphoma Society while she trains with Team in Training to complete a marathon on June 5th. I ran a half marathon with Team in Training in 2008 and I love to bake, so there was no question I was joining the effort!
My submission to the sale will be a batch of these Mocha Toffee Brownies. In case you can’t tell from the photo, they are delicious! Imagine a thick, Kahlua-infused brownie with a layer of toffee & almond-studded milk chocolate in the middle, and a heavy sprinkling of crunchy English toffee baked into the top. It’s an incredibly decadent treat. The second best part? They are incredibly easy to make!
If you would like to bid on these brownies, or any other treats (there are even healthy ones!) that will be in the auction from over 30 other bloggers, or would like to donate some of your own baked goods, click here for more information. The bake sale is January 31st!
Mocha Toffee Brownies
1 (19.9 oz) box fudge brownie mix
1 stick (1/2 cup) real butter, melted
1/4 cup coffee liqueur, such as Kahlua*
2 large eggs
2 large (4.25 oz) Symphony candy bars with almonds and toffee chips
1/3 cup toffee bits
Preheat oven to 350 degrees. Grease the bottom of an 8×8 baking dish. Mix together brownie mix, butter, coffee liqueur, and eggs until well mixed. Spread half into prepared pan and place the candy bars side by side on top. Cover with remaining batter, smoothing with a spatula. Sprinkle toffee bits evenly over the top and bake for 40-45 minutes. Cool completely in pan on wire rack before cutting.
*For Toffee Brownies, which are just as fabulous, omit the coffee liqueur and replace with 1/4 cup water.
Recipe by Veronica Miller, with inspiration from Paula Deen