The sweet toffee bits melt during baking and give these thin, gooey brownies a crunchy topping.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.


Credit: Becky Luigart-Stayner

Recipe Summary test

12 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

168 calories; calories from fat 29%; fat 5.4g; saturated fat 3.2g; mono fat 1.1g; poly fat 0.2g; protein 1.6g; carbohydrates 28.4g; fiber 0.3g; cholesterol 14mg; iron 1mg; sodium 120mg; calcium 31mg.