Best Heath Bar Brownies Recipes

Heath Bar Brownies image

Provided by BecR2400

Categories Bar Cookie

Time 53m

Yield 18 brownies

Number Of Ingredients 10

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 image

Yield Makes about 18

Number Of Ingredients 10

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.