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Coffee Toffee Brownie Bars

A rich, coffee-infused dark chocolate brownie topped with a layer of crunchy toffee and drizzled with a dark chocolate icing.


  1. Preheat oven following directions on box for type of pan used. Grease 17x12x1-inch baking pan; set aside. Dissolve coffee granules in 1/4 cup HOT water. Add remaining 1/4 cup water.
  2. Prepare brownie mix as described on box using 5 eggs, coffee-water mixture and oil. Spread evenly into prepared pan.
  3. Bake in center of oven 28 to 32 minutes or until a toothpick inserted in center comes out almost clean. Immediately spread toffee bits evenly over top. Carefully cover tightly with foil. Place on wire rack; cool completely.
  4. Place frosting in small, microwave-safe bowl. Microwave on 50% power for 15 seconds. Stir to blend. If needed, microwave another 15 seconds. Do NOT overheat. Heat just until frosting flows slightly. Place in resealable plastic bag. Cut a very small hole in bottom corner. Squeeze bag to drizzle frosting evenly over toffee bits.
  5. Allow frosting to set (the picture depicts icing still warm and oozing as a serving suggestion). Cut into bars and serve.
  1. (English) Toffee bits can be found on baking aisle near chocolate morsels, nuts, etc. Covering pan while cooling ensures the toffee adheres to brownie layer.
  2. Do NOT use a smaller pan to bake this quantity. It will overflow pan.
  3. For smaller occasions, cut recipe in half and use a 13x9-inch pan following baking directions on box. Recommend using 3 eggs.
  4. If a nonstick pan is used, cut brownies using a plastic knife to avoid scratching surface of pan.