Brickle Brownies
Yield
1 BatchPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
room temperature |
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 | 6 ounce package |
heath brickle bits
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
room temperature |
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
sugar
|
|
| 79 | ml |
butter
melted |
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 1 | 6 ounce package |
heath brickle bits
|
* |
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
