Gluten Free Chocolate Brownies with Heath Bar Toffee Caramel Filling

These brownies were a huge hit. I have made them twice in a row now. This batch makes around 15-20 small brownies which is good for about 10-12 people having a couple each. If you want them to last awhile or people to have larger brownies, double the batch and use 2 pans.


Ingredients:

• 1 package of Devil's Food Cake
• 1 stick of butter (softened, not melted)
• 1 egg
• 1 can of condensed milk (12 oz)
• 1 package of heath bar toffee bits
• 1 package of chocolate chips

Step 1: Mix cake mix, stick of butter, 1/2 can of milk and egg in a bowl.

Brownie batter for the 1st layer

This will have a really thick consistency.

Step 2: Spread 2/3 of batter in into a 13 x 9 baking sheet. Bake at 350 degrees for 8 minutes. After 8 minutes take out to set on the counter. It should be baked around the edges and still look uncooked in the center.

Step 3: In a small pot, combine and heat the rest of the condense milk and full bag of toffee bits, until melted. This may have a few chunks left in it but thats okay as long as it has mostly a caramel consistency. Do this on low to medium heat. Stir constantly making sure that its not burning or stick the bottom of the pan at all.

Step 4: Spread 1/4 of bag of chocolate chips of the brownie batter. Next, add an even layer of caramel topping, using all of the caramel. After this, drop the rest of the brownie better in small chunks to try to create as close to another even layer of batter. 

Step 4: After the layers are spread evenly. Place into the oven for about 25-30 minutes checking after 20 minutes. Check with a tooth pick to see that it comes out cleanly. If the 80% of the pain comes out cleanly with the toothpick, it is done. Place on the counter and let it cool in the pain, it will continue to cook a little for that last 20%.

Step 5: If you plan on heating a hot brownie with a scoop of ice cream, go ahead and scoop out that bad boy while its hot into your ice cream bowl. If you are repacking to give out, wait until they are completely cooled. Since they are a little crumbly, wrap them in saran wrap to give them shape and they should maintain that when people unwrap them. I like to store them in clear plastic bags so they can stay air tight and fresh.