Ingredients

Winning Recipe from the 43rd Pillsbury Bake-Off Contest - "America's Favorite Recipe Award"                                                              Created by Gwen Beauchamp of Lancaster, Texas

1 box (19.5 oz) Phillsbury Traditional Fudge Brownie Mix

1/2 cup CRISCO  Vegetable Oil

1/4 cup water

 3 Eggland's Best eggs

1 1/2 cups toffee bits

1 cup macadamia nuts chopped

2 firm ripe medium bananas, cut into 1/4 inch pieces (2 cups)

1/3 caramel ice cream topping

Directions

Heat oven to 350 degrees   Generously spray 13X9 inch pan with a non-tick cooking spray.

In a medium bow, stir brownie mix, oil, water and eggs 50 strokes with spoon.  Ad 1 cup of the toffee bits, the nuts and bananas; stir just until blended.  Pour into pan.  Sprinkle remaining 1/2 cup toffee bits over top.

Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from the 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.

 

High Altitude:  High Altitude (3500-6500 feet); increase water to 1/3 cup.  Add 1/2 cup all-purpose flour to dry brownie mix.