Brickle Brownies
Submitted by LucilleBall50
Chewy butterscotch blondies loaded with Heath toffee brickle bits and a whisper of almond extract. Buttery, brown-sugary, and dangerously easy to eat straight from the pan.
YIELD
1 BatchPREP
20 minCOOK
30 minREADY
50 minCall them brownies if you want, but these are really blondies with a serious toffee habit.
The batter is all butter, brown sugar, and eggs beaten until thick and creamy, with vanilla and just a touch of almond extract that adds a mysterious depth without screaming “almond."
Two-thirds of the Heath brickle bits get folded into the batter. The rest get scattered on top right out of the oven so they melt into a sticky, crunchy toffee layer on the surface.
The result is chewy, buttery, and studded with little pockets of caramelized toffee that shatter between your teeth.
Pro Tips
- Beat the eggs and sugar until genuinely thick and pale. This builds structure and gives the brownies their characteristic chewy texture.
- Don’t overbake. Pull them at 30 minutes even if the center looks slightly underdone. They firm up as they cool.
- Let them cool completely before cutting. Warm brickle brownies crumble apart. Cool ones slice into clean squares.
- Add half a cup of chopped pecans or walnuts if you want some crunch alongside the toffee.
Ingredients
Directions
Beat eggs well; gradually add both sugars and beat until thick and creamy. Add butter and extracts. Combine dry ingredients.
Stir flour mixture into butter mixture until moist fold in ⅔ brickel bits and ½ cup nuts, if desired.
Pour into greased 9 x 13” pan, and bake 30 minutes.
Remove from oven sprinkle with remaining brickel bits.
Cool completly. Cut into squares
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