"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Butter Brickle Blonde Brownies, by Carol Sherrill, is from Nauvoo Nibbles,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups flour 1 tsp. baking powder 1/2 tsp. salt 1/2 cup butter 1 cup sugar 1/2 cup brown sugar 2 eggs 1 tsp. vanilla 16 oz. Bits O Brickle or Heath Bar chips
Sift flour, baking powder and slat together and set aside. Cream butter with both sugars, add eggs and vanilla; beat until fluffy. Blend in dry ingredients; mix well. Add Bits O Brickle chips. Spread into a greased 9x13 baking dish. Bake at 350º for 30 minutes. Do not over bake. Cool & cut. Delicious plain or frost if desired.
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