• 8 tablespoons (1 stick) butter or ½ cup shortening
• 1 cup powdered sugar
• ¼ cup pasteurized real pourable eggs
• ¼ cup pasteurized real pourable egg whites
• 8-10 ounce jar of orange marmalade
• 4 ounces heavy cream, whipped
Bottom Layer - Using a food processor, crush 8 ounces of Chocolate Chip Brownie Brittle into crumbs. (Set aside ¼ cup of crumbs until serving.) Mix the Brownie Brittle crush with 4 tablespoons melted butter to make it easy to pack into a crust. Press into bottom of an 8-inch or 9-inch spring form or layer cake pan.
2nd Layer - Using a hand mixer, cream one stick of butter or ½ cup shortening together with 1 cup powdered sugar. Beat in ¼ cup pasteurized eggs. Then gently fold in ¼ cup stiffly beaten pasteurized egg whites. Spread mixture on cookie crust. Chill at least 30 minutes before adding third layer.
3rd Layer - Spread one 8-10 ounce jar of orange marmalade on top of 2nd layer; then chill in refrigerator for at least 12 hours. Place mixing bowl and beaters in freezer to chill for use when preparing top layer.
Top Layer- Beat 4 ounces of heavy cream on high speed until stiff peaks form. Spread whipped cream on top of marmalade layer, cover and chill until serving time. Sprinkle a few reserved Brownie Brittle crumbs over each serving.
In 1992, Sheila G. Mains, better known in the food business as Sheila G, took a treasured family recipe for fudge brownies and baked her way into a thriving business. You may even have tasted one of her rich, dense squares of heaven at some of our nation’s finest restaurants and theme parks. So, where exactly did the inspiration for her scrumptious new Brownie Brittle™ snack come from? Read more...