Best Butterbrickle Brownies Recipes

BLONDE BRICKLE BROWNIES

Steps:

• Preheat oven to 350°.
• Grease 8-inch square pan.
• I use cooking spray.
• In a separate bowl mix flour, baking powder and salt, set aside.
• Beat eggs well.
• Gradually add both sugars and beat until thick and creamy.
• Add melted butter and vanilla and almond extract.
• Gently stir in flour until mixture is moist.
• Fold in in Bits'O Brickle (and nuts).
• Pour into prepared pan.
• Bake for 30 minutes.
• Cool completely before cutting.

BUTTERBRICKLE BROWNIES

Steps:

• Preheat oven to 350.
• In a large bowl, beat the margarine, white and brown sugars together until fluffy.
• Add eggs and vanilla, beat well.
• In another bowl, sift flour, baking powder, and salt.
• Add to the creamed mixture, stirring well.
• Fold in butter brickle bits, and chocolate chips.
• Spread in a greased 9x13-inch pan.
• Bake for 25-30 minutes.
• Can be frosted with chocolate frosting.

BLONDE BRICKLE BROWNIES

Steps:

• 1. Preheat the oven to 350°F. Grease a 13x9-inch baking pan; set aside.
• 2. In a medium bowl, combine the flour, baking powder and salt; set aside. In a mixer bowl with paddle attachment, beat the eggs well. Gradually add the sugars; beat until thick and creamy. Add the melted butter and vanilla extract. Gently stir in the flour mixture; blend until moistened. Fold in 1/2 cup of the toffee pieces and the pecans. Pour into the prepared pan.
• 3. Bake for 30 to 35 minutes. Remove from oven and immediately sprinkle the remaining 1/4 cup of toffee pieces over the top. Cool completely in the pan before cutting.

BUTTER BRICKLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.)
• Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
• Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.

SALTINE CRACKER BRICKLE

Steps:

• Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
• Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

BUTTER BRICKLE DESSERT

Steps:

• In a bowl, combine butter, flour, sugar, oats and pecans; spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15 minutes. Cool 5 minutes; break into pieces while still warm., Pat half of the crumbs into a 13x9-in. baking pan. Drizzle with half of the caramel topping. Cut ice cream into 1-in. slices; place in a single layer in pan. Sprinkle with remaining crumbs. Drizzle with remaining topping. Freeze until firm, about 2-3 hours. Remove from freezer 10 minutes before cutting.

CHOCOLATE BUTTERMILK BROWNIES

Steps:

• In a saucepan, bring butter, cocoa and water just to a boil. Cool. Meanwhile, in a large bowl, combine the sugar, flour and baking soda and salt. Pour over dry ingredients; mix well. , Add buttermilk, eggs, vanilla, and food coloring if desired. Mix until well combined. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes. , For frosting, melt butter, cocoa and buttermilk in a saucepan. Stir in the sugar, vanilla and salt. Spread over warm cake. Top with nuts if desired.