Toffee Brownies {4-Ingredients}

Have you ever had a brownie craving, but missing ingredients to make them and only cake mix on hand instead of brownie mix?  I think you’re going to love this recipe from Kim.  She uses a cake mix to make some deeply chocolate brownies that are studded with Heath toffee bits!

I love Heath candy bars and I love brownies, so it was only natural that I put the two together! Since I also adore quick and easy recipes, this dessert only requires 4 ingredients.

Toffee Brownie Ingredients EAH

If you are not a fan of toffee, you can easily substitute your favorite candy or chocolate chips. I’ve made these with mini peanut butter cups, Rolo candies, chocolate chips, and white chocolate chips! What can I say, they are so easy to whip up, and there are so many possibilities!

Toffee Brownies EAHThey may not be the most photogenic dessert, but disappear quickly every time I make them! Also, this recipe contains no eggs, so it’s great for anyone with an egg allergy or who doesn’t eat eggs, and with so few ingredients it’s a great “first” recipe for kids. My children enjoy getting in the kitchen and baking up goodies, and this is the perfect rainy day activity (with the added bonus of getting my chocolate fix!)

4 Ingredient Toffee Brownies EAH

Toffee Brownies {4-Ingredients}
Quick and easy Toffee Brownies, made with just 4 ingredients!
  • 1 box of chocolate cake mix
  • 1 box of instant chocolate pudding mix (4 serving size)
  • 1¾ cups milk
  • 1½ cups Heath Toffee Bits or desired candy/chips
  1. Preheat oven to 350 degrees F.
  2. Grease/spray a 9 x 13 baking dish. Set aside.
  3. In a large mixing bowl, combine milk and pudding mix. Whisk together until pudding begins to thicken.
  4. Add dry cake mix. Stir until combined.
  5. Spread batter into prepared baking dish.
  6. Top with toffee bits.
  7. Bake for 25-30 minutes.
  8. Remove from oven and allow to cool - melted toffee is HOT!
  9. Cut into squares and serve.

*Note: I have vanilla pudding pictured with the ingredients, and chocolate pudding listed in the recipe. I usually use chocolate pudding, but you can substitute different flavors. You can also add additional chocolate chips or toffee bits to the batter if desired. You really can’t have too much chocolate in my opinion!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

Double Chocolate Crumble Bars

The only formal cooking instruction I have had were my middle school home ec classes. We weren’t cooking anything gourmet, but it did teach me the basics of making a good omelette, how to properly knead bread dough and how to convert measurements quickly. I still have many of the original recipe handouts from those classes and even though my cooking has come a long way since then, they’re still some of my staples.

This is one of the recipes we made during one lesson. I’ve adapted it over time, but every time I bite into one of these fantastic bars I feel like I’m back in the classroom.

Here’s what you’ll need:

I try to get a brownie mix that is specifically for an 8×8 or 9×9 pan. Most brownie mixes make a 9×13 pan. If you’re using one of these, you can either cook it in a smaller pan for longer (directions will be on the box) or double the other toppings so you’ll have enough to cover the bigger pan.

Double Chocolate Crumble Bars
  • 1 package brownie mix (for an 8x8 or 9x9 pan)
  • Ingredients to prepare brownie mix
  • 2 cups mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • ½ cup creamy peanut butter
  • 1½ cup crisped rice cereal
  1. Prepare and bake brownies according to package directions in an 8x8 or 9x9 pan.
  2. Sprinkle mini marshmallows over cooked brownies and return to the oven for three minutes. Remove from oven and cool completely.
  3. Melt chocolate chips and peanut butter together in a double boiler, stirring until smooth. Stir in crisped rice cereal. Spread chocolate mixture over cooled brownies.
  4. Refridgerate for two hours or until completely set. Slice and store in an airtight container.

Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

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