Sunday, September 26, 2010

Brickle Bars

Brickle Bars - made September 23, 2010 from Better Homes & Garden Cookies recipe book

This is a really basic brownie and very easy to make when you want to quickly throw something together. Top with Heath toffee bits (aka almond brickle) and chocolate chips and you're set. For that reason, my jaded tastebuds put this in the "they're okay" classification. Nothing wrong with them and people at work liked them but I guess since I've tried dozens or hundreds of brownie recipes, I have a pretty high bar for what would stand out in my mind when it comes to brownies. This is good but nothing really memorable for me. But they're a nice, basic, fudgy brownies and they look pretty. I used regular chocolate chips, not the miniature ones, and they worked just fine.

½ cup butter
2 squares (2 ounces) unsweetened chocolate
1 cup sugar
2 eggs
1 teaspoon vanilla
¾ cup all-purpose flour
¾ cup almond brickle pieces
½ cup miniature semisweet chocolate pieces

1. In a medium saucepan melt the butter and chocolate over low heat, stirring frequently. Remove from heat. Add the sugar, eggs and vanilla. Using a wooden spoon, lightly beat just till combined (don’t overbeat or brownies will rise too high, then fall). Stir in the flour.
2. Spread batter into a greased 8 x 8 x 2-inch baking pan. Sprinkle with almond brickle pieces and chocolate pieces. Bake in a 350˚F oven for 30 minutes. Cool in pan on a wire rack. Cut into bars. Makes 16.

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