Almond Toffee Brownies Tuesday, November 27, 2007
1 22.5 oz chewy fudge brownie mix (White Lily or Martha White works best)
1/2 cup butter, melted and cooled
1/3 cup water
1 pkg butter brickle (or toffee) bits
1/3 cup slivered almonds
Heat oven to 350 deg. Spray the bottom of a 9x13 inch pan with baking spray. In a large bowl, combine brownie mix, butter, water, and eggs. Beat with a spoon until fully mixed (about 50 strokes). Stir in ½ cup of brickle (or toffee) bits. Spread in prepared pan. Sprinkle remaining bits over batter and sprinkle evenly with almonds. Bake 30 to 35 minutes, being careful not to overbake. Cool and cut into squares.