Heath Bar Brownies - cooking recipe
Ingredients
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3/4 cup unsalted butter, cut into 1/2-inch cubes
3 1/2 ounces unsweetened chocolate, chopped
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 2/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup pecan pieces, toasted, cooled (about 4 ounces)
5 (1 1/2 ounce) heath english toffee-flavored candy bars, chopped
Preparation
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Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan.
Stir butter and chocolate in a heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.
Whisk flour, salt and baking soda in a bowl to blend.
Using electric mixer, beat sugar, eggs and vanilla in a large bowl until thick and billowy, about 3 minutes. Beat in chocolate mixture, then flour miture. Fold in pecans. Transfer to pan.
Bake until puffed and a tester inserted into center comes out with a few moist crumbs attached, about 28 minutes.
Sprinkle brownies with chopped toffee bars. Cool in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut into squares.
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