Total Prep Time: 20 minutes
Total Cook Time: 20 minutes
I must admit I am a sucker for a good brownie recipe – made from scratch. For years I swore by the box mix (it’s easy and foolproof!) until I stumbled upon the butterscotch brownies that I posted about a few weeks ago. After that I was in constant search of the next amazing brownie recipe… And I must admit I have tried many (I promise I will post recipes as I make them again with photos, instructions, etc.). This recipe is one of the latest discoveries. I found it on the back of the Heath Bar Toffee Bits bag and if you love toffee bits and chocolate, you will love this recipe. It wasn’t very difficult and they tasted amazing – a little crunch at first (the toffee) but then moist chocolate heaven on the inside. My only complaint with this recipe is that it only made an 8 x 8 pan of brownies. If I am going to make something from scratch, I want it to be worth my while. They are rich so you could cut them small and make them go a little further. But overall, they are definitely worth making and found a new home in my recipe file.
Here is what you will need:
1/3 cup of butter or margarine
1 teaspoon vanilla extract
½ teaspoon baking powder
1, 8 oz package of Heath Bar Toffee Bits
3 sections (1/2 oz each) or Unsweetened chocolate baking bar
1 cup all purpose flour
¼ teaspoon salt
First, preheat your oven to 350 and lightly spray an 8 x 8 inch pan with non-stick cooking spray.
In a small bowl, combine the flour, baking powder and salt and set it aside.
In a medium saucepan, melt the butter and chocolate together over low heat stirring as it melts. Remove it from the heat and stir in the sugar. After it is combined, add the eggs one at a time, mixing very well after you add each one. Stir in the vanilla. Slowly add the flour mixture until thoroughly blended.
Spread your batter in your pan and bake it for about 20 minutes or until a toothpick comes out clean from the middle. As soon as you remove it from the oven, sprinkle the entire bag of toffee bits over the warm brownies. Quickly cover it very tightly with foil and walk away. Resist all temptation to peel the foil back and watch it melt. It needs to retain all of that heat to turn out right. Cool it completely (I waited over an hour) and remove the foil. Cut them and enjoy your labors. They will keep in an air tight container for about a week.
A note about the ingredients: When it comes to butter or margarine in a dessert recipe, I almost always use real, unsalted butter. I mean if you’re going to the trouble of making it from scratch you might as well enjoy every bite. The only exception of course is when I am cooking for my son who is very allergic to dairy or his grandparents who are diabetic. The heath toffee bits can be found on the baking aisle with the chocolate chips. The unsweetened chocolate bar can be found there as well – make sure you get the unsweetened bar. The toffee and other ingredients provide more than enough sweetness for this recipe.