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Caramel Toffee Brownies

 Caramel Toffee Brownies
I love to make up recipes for foods that I am craving, such as chocolate, toffee and caramel. They came together in this brownie for one sensational treat. I frequently make these to add to care packages for family and friends.—Brenda Caughell, Durham, North Carolina
24 ServingsPrep: 30 min. Bake: 40 min. + cooling


  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup caramel ice cream topping
  • 2 tablespoons 2% milk
  • 1 cup toffee bits
  • 1 cup butter, cubed
  • 4 ounces unsweetened chocolate
  • 4 eggs, lightly beaten
  • 2 cups sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour


  • Preheat oven to 350°. In a large bowl, cream butter and sugars
  • until light and fluffy; beat in egg and vanilla. Combine flour,
  • baking soda and salt; gradually add to creamed mixture and mix well.

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Caramel Toffee Brownies (continued)

Directions (continued)

  • In a small bowl, combine caramel topping and milk; add to batter and
  • mix well. Fold in toffee bits; set aside.
  • In a microwave, melt butter and chocolate. Beat in eggs, sugar and
  • vanilla; gradually beat in flour.
  • Spread half of brownie batter into a greased 13x9-in. baking pan.
  • Drop caramel batter by spoonfuls onto brownie batter; swirl to
  • combine. Drop remaining brownie batter on top.
  • Bake 40-45 minutes or until a toothpick inserted in center comes out
  • clean. Cool on a wire rack. Yield: 2 dozen.
Nutritional Facts: 1 brownie equals 355 calories, 18 g fat (10 g saturated fat), 78 mg cholesterol, 230 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.