Wednesday, March 17, 2010
Cookie Recipe #75 - Blonde Brickle Brownies
Today's cookie is actually a brownie - a close relative of the cookie family. Bar cookies are great when you don't have much time; they whip up quite easily, usually in one bowl; pour in a pan and throw in the oven to bake. There's no fooling around with multiple baking sheets and individual clumps of dough.
Ingredients: 1 1/3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 2 eggs, room temperature, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/3 cup butter, melted, 1 teaspoon vanilla, 1/4 teaspoon almond extract, 1 package (6 ounces) brickle bits (or crushed Heath bars), 1/2 cup chopped pecans (optional).
Preheat oven to 350 degrees. Grease an 8 inch square baking pan. Melt the butter; set aside to cool slightly. In large mixing bowl, beat eggs; gradually add granulated sugar and brown sugar, mixing well. Add melted butter, vanilla and almond extract. In small bowl, combine flour, baking powder and salt, then add to creamed mixture just until moistened. Fold in 2/3 cup of the brickle and nuts, if using. Pour into prepared pan.
Pop in the preheated 350 degree oven and bake for 30 minutes. Remove and immediately sprinkle remaining brickle over top of hot brownies. Cool completely in pan set on a cooling rack. Cut into 16 bars and enjoy!
Note: I like to crush one or two Heath bars to use in place of the brickle because you also get a slight chocolate addition to the recipe.
"Treasury of Holiday Cookies" published by Publications International, Ltd., Lincolnwood, IL, in 1994.