Serves: 5
Total Calories: 479
Yield: 16 bars
In a 2-quart saucepan, cook and stir margarine or butter and unsweetened chocolate over low heat until melted. Remove from heat; stir in sugar. Add eggs and vanilla; beat lightly with a wooden spoon just until combined (don’t overbeat or brownies will rise too high, then fall). Stir in flour.
Spread batter in a greased 8x8x2-inch baking pan. Sprinkle almond brickle pieces and chocolate pieces evenly over batter. Bake in a 350° oven for 30 minutes. Remove pan from oven and cool brownies in pan on a wire rack. Cut into bars.
Fun Fact: You can still throw a bale of tea overboard just for the fun of it from the Beaver II, an authentic replica of one of the three British brigs moored that historic night, when 342 chests (equaling 90,000 pounds of tea) were dumped into Boston Harbor.
This Brickle Bars recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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