Toffee Blond Brownies

Toffee Blond Brownies Becky Luigart-Stayner


  • 1 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1/4 cup egg substitute
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • Cooking spray
  • 1/4 cup toffee baking bits (such as Heath)


Preheat oven to 350°.

Combine first 4 ingredients in a large bowl; stir with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt. Add flour mixture to sugar mixture; stir just until moist. Spread batter in an 8-inch square baking pan coated with cooking spray. Sprinkle with toffee bits. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.

Note: Store, covered, for up to 3 days.

    The sweet toffee bits melt during baking and give these thin, gooey brownies a crunchy topping.
  • Yield: 12 servings

Nutritional Information

Calories per serving: 168
Caloriesfromfat per serving: 29%
Fat per serving: 5.4g
Saturated fat per serving: 3.2g
Monounsaturated fat per serving: 1.1g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 1.6g
Carbohydrate per serving: 28.4g
Fiber per serving: 0.3g
Cholesterol per serving: 14mg
Iron per serving: 1mg
Sodium per serving: 120mg
Calcium per serving: 31mg

Good to Know

Cut some cholesterol and fat out of this decadent dessert by using an egg substitute and less butter that traditional brownie recipes. Best served warm and gooey, they pack double the calcium of the classic chocolaty treats.

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