Butter Pecan-Toffee Brownies

Yield: 16 servings
Source: Cooking Light Annual Recipes 2001, p. 180
Comments from an AL Kitchen: These are not chocolate brownies, more of a blondie. Very sweet!


Cooking Spray
1 cup packed brown sugar
3 Tbsp butter or 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

2/3 cup powdered sugar
2 Tbsp semi-sweet chocolate mini-chips, melted
1 Tbsp hot water
2 Tbsp almond brickle chips (such as Heath or Skor)


  1. Preheat oven to 350°.
  2. 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; stir well with a whisk. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, pecans, baking powder, and salt; stir into brown sugar mixture. Spread 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.
  3. To prepare topping, combine powdered sugar, mini-chips, and hot water; stir until smooth. Spread over brownies; sprinkle with brickle chips. Chill 30 minutes or until topping is set.


Healthy Units: 3 per serving
Cal-141, Fat-4.3g, Protein-1.2g, Carbs-25g, Fiber-0.2g, Chol-20mg, Iron-0.7, Sodium-75mg.

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