Recipes from Eggland's Best
Pillsbury Bake-Off “America’s Favorite Recipe” Award Winner
An original recipe by Gwen Beauchamp, Lancaster, TX, “America’s Favorite Recipe” award winner at 43rd Pillsbury Bake-Off Contest. Her recipe beat out 99 other recipes when consumers logged onto www.bakeoff.com and voted for their favorite recipe in the contest. Gwen used Eggland’s Best eggs, one of the eligible contest ingredients, to make her recipe.
Prep Time: 20 Minutes
Start to Finish: 3 Hours 10 Minutes
Servings: 24 Brownies
1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix
1/2 cup CRISCO® Pure Vegetable Oil
1/4 cup water
3 Eggland’s Best eggs
1 1/2 cups toffee bits
1 cup Fisher® Macadamia Nuts, chopped
2 firm ripe medium bananas, cut into ¼-inch pieces (2 cups)
1/3 cup SMUCKER’S® Caramel Ice Cream Topping
1. Heat oven to 350ºF. Generously spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray.
2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Add 1 cup of the toffee bits, the nuts and bananas; stir just until blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top.
3. Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from sides of pan. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows. To serve, drizzle each brownie with caramel topping. Cover and refrigerate any remaining brownies.
*High Altitude: High Altitude (3500-6500 ft): Increase water to 1/3 cup. Add 1/2 cup all-purpose flour to dry brownie mix.