Monday, February 18, 2013

Brickle Brownies

I go back and forth on what kind of brownies I really, really love ( See cake-like brownies), but sometimes nothing but a fudgy, candy-enhanced brownie will do. It doesn't hurt that these brownies are made in one bowl either.

Makes 24
Preheat oven to 350 degrees. Line a 9 X 13 inch baking pan with aluminum foil, letting the foil hang over the short edges (to use to remove the brownies later). Spray with nonstick butter-flavored spray.

1 1/2 cups butter
4 oz semi sweet chocolate
2 cups sugar
1 tsp vanilla
3 eggs
1 cup flour
1 cup Heath English toffee bits

In a microwave safe bowl, microwave butter and chocolate in 30 second increments, stirring after each 30 seconds until chocolate is completely melted.  Add sugar, stirring well. Add vanilla and eggs and stir to combine. Add flour and brickle bits and stir thoroughly. Pour into prepared pan and bake 30-35 minutes until a cake tester inserted in the middle of the pan comes out clean. Do not overbake! Cool in the pan or on a rack. Use the aluminum foil to remove from the pan and cool another 30 minutes. Remove foil and cut into 24 brownies.

When you first see these brownies out of the oven, you may be disappointed that they are very thin. The taste more than makes up for that. These are dense, chewy, and scream for a glass of cold milk.


  1. they sure look good Arlene How have you been doing?


  2. Hey, Susan, I'm fine. Hope you are doing well, too. Done any quilting lately?

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  4. Thanks for your comment regarding my anniversary trip. We are really looking forward to it. Kind of a dream vacation.

    Love these brownies. I'm a sucker for all things with toffee. It's a welcome treat with the perfect crunch in baked goods. Pinning this.

  5. These look so good! I've bookmarked your recipe to try after Lent is over. The brownies sound wonderful.I hope you have a great day. Blessings...Mary

  6. It's my lucky day! I have a bag of those toffee bits in my cupboard and I'm in the mood for brownies. Have a lovely Sunday.


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