It’s your favorite ice cream flavor turned brownie!
Becky Low shares how to make this chocolaty dessert.
Bear Claw Brownies
⅔ cup flour
½ cup cocoa (prefer Dutch processed cocoa)
⅓ cup brown sugar
¾ cup white sugar
¼ teaspoon baking powder
⅛ teaspoon salt
3 large eggs
6 tablespoons butter, melted
1 tablespoon vanilla
½ cup chopped cashews
¾ cup toffee bits
1 cup milk chocolate chips/chunks
Preheat oven to 350 degrees. Line a 9×9 cake pan with foil or parchment paper, set aside.
Whisk together flour, cocoa, brown sugar, white sugar, baking powder and salt.
Stir in eggs, melted butter and vanilla until mixture is smooth.
Stir in nuts, ½ the toffee bits and the chocolate chips. Spoon into prepared baking pan and gently spread. Sprinkle remaining toffee on top; bake approximately 25-30 minutes or until toothpick inserted in center comes out mostly clean and batter is just barely pulling away from side of pan (NOTE: if using a 8×8 pan, increase baking time).
Remove pan from oven, place on wire rack to cool completely. Using sides of foil or parchment paper, lift brownies from pan and place flat on cutting board. Cut into 24 squares. There may not be leftovers, but if there is wrap and store leftovers for 5-6 days, or freeze for longer storage. Makes 24 brownies.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.
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