Heath Bar Brownies Recipes

HEATH BAR BROWNIES

Heath Bar Brownies image

These brownie bars have bits of heath English-toffee in them and are so yummy! Wonderful on the holiday cookie tray, or anytime. From Bon Appetit, September 2004.

Provided by BecR2400

Categories Bar Cookie

Time 53m

Yield 18 brownies

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 303.7, Fat 19.6, SaturatedFat 9.5, Cholesterol 57.6, Sodium 134, Carbohydrate 32.4, Fiber 1.8, Sugar 25.9, Protein 3.3

HEATH BAR BROWNIES

Heath Bar Brownies image

A topping of chopped Heath bars gives these brownies a satisfying crunch.

Yield Makes about 18

Number Of Ingredients 10

Ingredients

3/4 cup (1 1/2 sticks) 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 walnut pieces (about 4 ounces), toasted, cooled
5 1.4-ounce Heath English toffee candy bars, chopped

Steps:

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.
Whisk flour, salt, and baking soda in small bowl to blend. Using electric mixer, beat sugar, eggs, and vanilla in large bowl until thick and billowy, about 3 minutes. Beat in chocolate mixture, then flour mixture. Fold in walnuts. Transfer to pan.
Bake brownies until puffed and tester inserted into center comes out with a few moist crumbs attached, about 28 minutes. Sprinkle brownies evenly with chopped toffee bars. Cool in pan on rack. (Brownies can be made 1 day ahead. Cover; store at room temperature.) Cut into squares.

HEATH BAR BLONDIES

Heath Bar Blondies image

Time 30m

Number Of Ingredients 9

Ingredients

1 3/4 cup flour
3/4 teaspoons baking soda
1/2 teaspoons salt
3/4 cup butter, softened
1 cup brown sugar
1 egg
1 1/2 teaspoons vanilla extract
2/3 cup Heath bits
1/2 cup semi-sweet chocolate chips

Steps:

Preheat oven to 350 degrees F and prepare a 13x9 pan by lightly spraying with cooking spray. Cream butter and brown sugar together on medium speed until pale and fluffy. Beat in the egg and vanilla until combined. Add flour, baking soda and salt and beat just until combined. Fold in Heath bits and chocolate chips. Spread batter into prepared pan and carefully press dough evenly into pan. Bake for 15 minutes, or until edges are golden and a toothpick comes out with a few crumbs attached. Place pan on a wire rack to cool completely. To aid in cutting, you can place in the fridge for 15 minutes before cutting.

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