Toffee-Coffee Brownies
1 19.8-21 oz. package brownie mix
1/4 c. toffee pieces (no chocolate coating)
2-3 Tablespoons instant espresso powder or instant coffee crystals
3/4 c. canned vanilla frosting
1 Tablespoon Irish cream liqueur or coffee liqueur
1/4 c toffee pieces (No chocolate coating)
1. Preheat oven to 350 F. Line a 9x9x2 pan with foil, extending over the sides of the pan. Grease foil, set aside. Prepare brownie mix according to package directions. stir in the 1/2 c. toffee pieces and the espresso powder or coffee crystals. Spread batter in prepared pan.
2. Bake for 35 minutes. Cool in pan on a wire rack. Use the foil to life the brownies from the pan. In a small bowl stir together vanilla frosting and liqueur. Spread frosting mixture over cooled brownies. Sprinkle with the 1/4. cup toffee pieces. Cut into squares. To store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
I really don't like canned or boxed things, I prefer to make things from scratch just like my mother did. I don't think there's a lot of convenience there because it isn't all that difficult to do....that said, I don't have pre-made frosting in the house...so I made this to top the brownies in the photo:
Coffee frosting:
3 c. powdered sugar
1/4. c. butter (I suppose you could use margarine, but I don't have it in my house)
1/2 teaspoon vanilla
2 Tablespoons boiling water
2 tablespoons coffee liqueur or 2 teaspoons instant espresso powder
Mix all in a bowl with electric mixer, spread on cooled brownies.
