A recipe from this cookbook...BUTTER PECAN-TOFFEE BROWNIES..
BUTTER PECAN-TOFFEE BROWNIES
(From the June issue of Cooking Light Magazine)
Yield: 16 servings.
Brownies:
Cooking spray
1 cup packed brown sugar
3 TBSP. butter or stick margarine, melted
1 tsp. vanilla extract
1 large egg
3/4 cup all-purpose flour
2 TBSP. chopped pecans
1/2 tsp. baking powder
1/8 tsp. salt
Topping:
2/3 cup powdered sugar
2 TBSP. semisweet chocolate mini chips, melted
1 TBSP. hot water
2 TBSP. almond brickle chips (such as Heath)
Preheat oven to 350º. To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan). Combine brown sugar and next 3 ingredients (brown sugar through egg) in a large bowl; stir well with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, pecans, baking powder, and salt; add to brown sugar mixture. Spread batter in bottom of prepared pan. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. To prepare the topping, combine powdered sugar, mini chips, and hot water in a small bowl; stir until smooth. Spread topping over brownies, and sprinkle with brickle chips. Chill 30 minutes or until topping is set
CALORIES (per serving: 1 brownie).141 (27% from fat); FAT 4.3g (sat 2g, mono 1.4g, poly 0.4g); PROTEIN 1.2g; CARB 25g; FIBER 0.2g; CHOL 20mg; IRON 0.7mg; SODIUM 75mg; CALC 24mg
