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Prep Time: 25 Minutes Cook Time: 28 Minutes |
Ready In: 53 Minutes Servings: 2 |
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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. 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 |
Directions:
1. Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan.
2. Stir butter and chocolate in a heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.
3. Whisk flour, salt and baking soda in a bowl to blend.
4. 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.
5. Bake until puffed and a tester inserted into center comes out with a few moist crumbs attached, about 28 minutes.
6. 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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