Heath Bar Brownies - cooking recipe

Ingredients
    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
    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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