Really Good Brownies

by jerseygirl on May 27, 2008 · 11 comments

I needed another dessert to take to our swim club barbecue this past weekend. I saw my Pillsbury bake off recipe book sitting on the shelf. And out of the corner of my eye, I saw some brown bananas sitting in the fruit bowl. “Eat me, eat me”, they were yelling. No way! I don’t like eating brown bananas. I go for the type without a bump or bruise and even prefer them to be a little on the green side. Hmmm. Time to make banana bread? Nah, that’s not picnic fare. So with a quick look through some Pillsbury recipes, it was an easy decision.

These Toffee- Banana Brownies were a finalist in the most recent Pillsbury bake off. They won America’s favorite recipe award. I didn’t have macadamia nuts, so I used cashews as a substitution. Since I was bringing them to a picnic, I skipped the caramel topping on top. Just too messy to be carrying a container of sticky brownies. They were easy to make and didn’t last very long. Definitely, a picnic favorite.

Toffee-Banana Brownies

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

DIRECTIONS
1. Heat oven to 350°F. Generously spray 13×9-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.

{ 11 comments… read them below or add one }

Veronica May 27, 2008 at 9:38 pm

Those look tasty…I really like the banana/toffee/chocolate combination. I have the Pillsbury book too…I have to try some of the other stuff (besides the cookies, which we all liked)

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Jenny May 27, 2008 at 11:01 pm

Those do look great Lisa! I thought I had a great idea using bananas in brownies until I saw this finalist beat me to it! I’ll have to make these and put them to the test! What’s not to love with those ingredients!

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Prudy May 28, 2008 at 12:08 am

Oh, yum! They look great and I think I’d actually prefer cashews-especially salty ones.

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Katie May 28, 2008 at 6:49 am

Banana and toffee in brownies?? That sounds and LOOKS amazing! YUM!

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Clumbsy Cookie May 28, 2008 at 4:58 pm

I’ve had an eye on those brownies since the pillsbury thing. I’m yet to try the cookies and then this ones. I would have done them with cashews as well since macadamias are almost impossible to be found here!

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Brentwood Kitchen Shopper May 28, 2008 at 5:51 pm

Those just look dangerously good.

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EAT! May 29, 2008 at 7:37 am

I can’t resist a good brownie – these look like I could eat the whole pan!

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Elle May 29, 2008 at 3:57 pm

How good do those look?! Bananas and brownies is genius.

Oh, and your poll! I had to vote for my QB Tom. =)

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Lisa May 30, 2008 at 10:49 pm

Veronica,
I need to try more stuff also.

Jenny,
I saw your banana brownies and they look good also!

Prudy,
I did use salted cashews.

Katie and Brentwood,
Thanks!

Eat,
I could eat the whole pan also!

Clumbsy,
And mcadamias are very expensive when you can find them.

Elle,
Thanks for voting! 🙂

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Rosie June 1, 2008 at 5:24 am

WOW oh WOW these look SO good!! I could just sink my teeth into one right now – wonderful bake.

Rosie x

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Lunch Buckets June 6, 2008 at 11:49 pm

hmmmm, there’s another reason to hope the kids don’t finish off the bananas while they’re still green 🙂

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