Toffee-Banana Brownies

Submitted by Gwen Beauchamp, a Pillsbury Bake-off contestant. This recipe starts with a box...

• Ready In: 1 hr
• Serves: 24
• Yields: 24 brownies

Ingredients

• 1 (19 1/2ounce) box  pillsbury traditional  fudge brownie mix
• 1⁄2 cup  vegetable oil
• 1⁄4 cup water
• 3  eggs
• 1 1⁄2 cups  toffee pieces
• 1  cup  macadamia nuts, chopped
• 2  firm bananas, cut into 1/4 inch pieces
• 1⁄3 cup  caramel ice cream topping

Directions

1. Preheat oven to 350°F; generously spray 13x9 inch pan with baking spray.
2. In medium bowl, stir the brownie mix, oil, water and eggs about 50 strokes by hand. Add 1 cup of the toffee bits, the nuts and the bananas; stir until well 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 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.