The sweet toffee bits melt during baking and give these 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
1/4 cup toffee baking bits (such as Heath)
How to Make It
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.
A very good basic cookie recipe. I did add cinnamon and nutmeg, as well as 2 TB milk since the batter looked overly heavy. Mine needed to bake 28 minutes, but my oven tends to run a bit low and I dread an unbaked dough. I used a bit less sugar (3/4 cup) and was glad I did, as they are plenty sweet.
These are so good. I make them all the time for gatherings and people always want the recipe. For simplicity's sake, I just use an egg instead of the egg beaters. It makes the recipe not as light, but its just easier because I always have eggs in the fridge. You also need to watch the time on these closely. They are almost always done right around 22 min for a single batch and 25 min for a double batch.