Email to Rusty       

Recipe Categories: 0_rusty's HOME PAGEADD_INs APPETIZERS BEVERAGES BISCOTTI BISCUITS BREAD BREADMACHINEBREADS BREAKFAST CAKES CANDY CASSEROLES CHEESECAKES COOKIES COPYCAT CORN_BREADS CROCKPOT CUPCAKES DESSERTS DIABETIC DIPS DOUGHNUTS FISHandSEAFOOD FROSTINGS__ICINGS FRUIT FUDGEandBROWNIES FUNNELCAKES Handy_Information HOLIDAYS HOMEMADE ICECREAM INAJAR MAINDISH MEATS MEXICAN MICROWAVE MISCELLANEOUS MIXES MUFFINS PASTA PIES PIZZA POULTRY PUDDINGS QUICKBREADS REMOVEDRECIPES ROLLS SALADandDRESSING SANDWICHES SAUCES SCONES SIDE_DISHES SNACKS SOUPSandSTEWS SYRUPS ThanksgivingSideDishes TIPSandHINTSandETC VEGETABLES VEGETARIAN

Almond Toffee Brownies




Source of Recipe


Martha White


Recipe Introduction


Another great recipe from the folks at Martha White.


List of Ingredients




Brownies
1 (22.5-oz.) pkg. Martha White® Chewy Fudge Brownie Mix
1/2 cup butter or margarine, melted and cooled
1/3 cup water
2 eggs
1 (10 to 12-oz.) pkg. almond toffee bits
1/3 cup slivered almonds

Recipe



Heat oven to 350°F. Grease or spray bottom of 13x9-inch pan. In large bowl, combine brownie mix, butter, water and eggs. Using a spoon beat 50 strokes or until batter is well blended. Stir in 1/2 cup almond toffee bits. Spread in prepared pan. Sprinkle remaining bits over batter. Sprinkle evenly with almonds. Bake at 350°F. 30 to 35 minutes. Do not overbake. 24 brownies