Knock Your Boots Off Brownies

We tailgated with friends prior to riding in the Downtown Franklin Christmas Parade on Saturday and I wanted to bring something sweet. We were going to be pelting throngs of kids with candy, so why shouldn’t we get to load up on sugar?

I was looking for a good brownie recipe and my foodie friend Leah told me to Google Paula Deen Symphony brownies. She had me at Paula Deen.

I’m no foodie, but I had to share this recipe. Trust me, if I can make these, you can. It’s also that time of year when you just might need a handy dandy no-fail recipe and this is one I’m adding to my fairly simple repertoire.

The secret ingredient is Ghirardelli Intense Dark Toffee Interlude chocolate bars, which the original recipe did not call for. Three of them to be exact. The entire pan of brownies was devoured except for just a few…just a few for me. Mwaa haa haa haa.

One thing to note, my older daughter is averse to any dessert with nuts in it and she couldn’t even tell there were almonds in these because they are chopped so finely. Plus there is all that chocolate and caramel to contend with, so your poor child who cannot deal with brownies with almonds (the injustices of life!) will never even realize there are nuts in the first place.

Knock Your Boots Off Brownies


  • 1 (17.6-ounce) package Duncan Hines chewy brownie mix
  • 3 eggs
  • Vegetable oil cooking spray
  • 3 Ghirardelli Intense Dark Toffee Interlude chocolate bars


Prepare the brownie mix according to package directions. I followed the cake-like consistency recipe, which calls for 3 eggs.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Visit my fine Texas friend Rachel at A Southern Fairytale for more Mouthwatering Mondays recipes.


  1. Katie says:

    Thanks for the recipe — I will definitely be making these. I absolutely LOVE chocolate desserts and they sound wicked easy so that’s an added plus as I don’t have a track record for making very good brownies, lol! 🙂

  2. Susan says:

    Yum-O! How easy is that recipie? I’m on the lookout for something simple to give as treats for my little one’s teachers and this just might do the trick. Or I just might eat the whole pan myself… Decisions… 🙂

  3. Tabor says:

    Just one quick comment. Sometimes children have an aversion to certain nuts because they have a mild allergy and their body is telling them that. This may not be the case with your sweet little one, but be aware of the possibility.

  4. Jamie says:

    These are really good and simple which is pretty much the ONLY kind of recipe I will make.

    Tabor, you are right. I think with my oldest, though, as I mentioned she is just well…plain ole PICKY! 😉

  5. Jamie says:

    Also I keep trying to fix the weird #$%@& spacing in this post after the picture. I can never seem to get the extra returns out when I post a photo.

    Oh well.

    The brownies are still good. I wish I had one now in fact.

    • Amber says:

      Try a hard return…..delete all the spaces between lines then hold down shift and hit enter to get the spacing you want. If that makes any sense.

      Thanks for posting these. I am making them TODAY! Toffee with dark chocolate is my favorite thing ever.

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