Toffee Blonde Brownies
Jan 16, 2007 7:19:18 GMT -8
Post by tami on Jan 16, 2007 7:19:18 GMT -8
I made these and took them to a dinner Sunday night and they got rave reviews. I cut them into 16 bars. They are really sweet so a small piece is plenty. I also got requests for the recipe.
Toffee Blond Brownies
The toffee bits melt during baking and give the thin, gooey brownies a crunchy topping.
1 cup packed brown sugar
1/4 cup butter, melted
1/4 cup egg substitute
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Cooking spray
1/4 cup toffee baking bits (such as Heath)
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; stir with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt. Add flour mixture to sugar mixture; stir just until moist. Spread batter in an 8-inch square baking pan coated with cooking spray. Sprinkle with toffee bits. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
Note: Store, covered, for up to 3 days.
Yield: 12 servings
CALORIES 168 (29% from fat); FAT 5.4g (sat 3.2g,mono 1.1g,poly 0.2g); PROTEIN 1.6g; CHOLESTEROL 14mg; CALCIUM 31mg; SODIUM 120mg; FIBER 0.3g; IRON 1mg; CARBOHYDRATE 28.4g
Cooking Light, MARCH 2005
Toffee Blond Brownies
The toffee bits melt during baking and give the thin, gooey brownies a crunchy topping.
1 cup packed brown sugar
1/4 cup butter, melted
1/4 cup egg substitute
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Cooking spray
1/4 cup toffee baking bits (such as Heath)
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; stir with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt. Add flour mixture to sugar mixture; stir just until moist. Spread batter in an 8-inch square baking pan coated with cooking spray. Sprinkle with toffee bits. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
Note: Store, covered, for up to 3 days.
Yield: 12 servings
CALORIES 168 (29% from fat); FAT 5.4g (sat 3.2g,mono 1.1g,poly 0.2g); PROTEIN 1.6g; CHOLESTEROL 14mg; CALCIUM 31mg; SODIUM 120mg; FIBER 0.3g; IRON 1mg; CARBOHYDRATE 28.4g
Cooking Light, MARCH 2005