Fudge brownies get a makeover with pumpkin puree, toffee bits and milk chocolate icing.
- Preheat oven to 350°F for glass or metal pans, 325°F for dark or non-stick pans. Grease the bottom of a 9"x13” pan with butter or cooking spray.
- Empty package of chewy fudge brownie mix, eggs, water and pumpkin puree into large bowl. Stir until well blended. Add ½ cup of toffee bits and mix until evenly distributed. Spread in prepared pan and sprinkle ¼ cup chopped almonds on top. Bake immediately for 21-23 minutes or until toothpick inserted in centre comes out clean.
- Cool completely.
- When brownies are cool, frost the entire top with the milk chocolate frosting. Sprinkle remaining ¼ cup of toffee bits and remaining ¼ cup chopped almonds over the entirety of the frosting.
- Cut into bars and serve immediately, or store in an airtight container.