• 10servings
  • 345minutes
  • 470calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® Gluten Free brownie mix

  2. Butter and eggs called for on brownie mix box

  3. 1 teaspoon instant coffee granules

  4. 4 snack-size containers (4 oz each) chocolate pudding

  5. 1 cup frozen (thawed) whipped topping

  6. 1 cup toffee bits

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. Make brownie mix as directed on box, using butter and eggs; stir in coffee granules. Spread in pan. Bake as directed on box. Cool completely, about 1 hour.

  2. Cut brownies into 1-inch squares. In bottom of 2-quart glass bowl, place half of the brownie squares. Pour 2 containers of the pudding over brownies in bowl. Top with half each of the whipped topping and toffee bits. Repeat with remaining brownies, pudding, whipped topping and toffee bits.

  3. Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.


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