Toffee Filled Brownies
|Butter||1⁄2 Cup (8 tbs) (Land O Lakes)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Regular flour||1 Cup (16 tbs) (Pillsbury Best)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Chopped diamond walnuts||1 Cup (16 tbs)|
|Confectioner's sugar||1 Tablespoon|
Grease and line bottom of 9-inch square pan with waxed paper, then grease again.
Sift flour with cocoa, baking powder and salt.
Melt butter; stir in sugar.
Cool to lukewarm.
Blend in eggs, one at a time, beating well after each.
Add dry ingredients; mix well.
Stir in vanilla extract and walnuts.
Spread in pan.
Bake at 350° for 30 to 35 minutes until brownie springs back when touched lightly in center.
Cool 10 minutes; remove from pan.
Cut into 16 squares.
Split each square and fill.
Cover; store in the refrigerator.
Before serving, roll in confectioners' sugar.