HEATH TOFFEE BROWNIES
Chewy, fudgy brownies topped with a Heath toffee crunch!
Provided by Karlynn Johnston
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Melt the butter in a pot, remove from the heat and stir in the white sugar.
- Once that is combined, mix in your cocoa, then beat in the eggs.
- Once everything is combined really well, stir in your flour until just combined. The less you stir, the less "cakey" these are going to be and more chewy, which in my opinion, makes all the difference between a good brownie and a great one. Chewy brownies rock.
- Kick the tires and light the fires to 350 degrees.
- Line an 8 inch x 8 inch pan ( for thicker brownies) or a 9 inch x 13 inch pan (for thinner brownies) with parchment paper then pour the brownie mixture in.
- Bake in the 350 degree oven for 15- 25 minutes, depending on which pan you are using, until the brownies start to pull away from the edge of the parchment paper. The 9 inch x 13 inch will bake up faster than the 8 inch x 8 inch.
- Open the oven and pour the bag of Heath chips on top, spreading out evenly. Place back into the oven for 1-2 minutes to make sure they melt, then remove.
Nutrition Facts : ServingSize 10 g, Calories 427 kcal, Carbohydrate 55 g, Protein 4 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 90 mg, Sodium 221 mg, Fiber 2 g, Sugar 43 g
HEATH BAR BROWNIES
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
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
BLOND TOFFEE BROWNIES
Whenever my co-worker brought these brownies to company bake sales, they sold in minutes. After getting the recipe from her, I was happy to discover how quickly they could be thrown together. I was even more excited when my family said that the thin chewy bars are the best they've ever tasted. -Mary Williams Lancaster, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in toffee bits., Spread into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 228 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 214mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
HEATH BAR BROWNIES
A topping of chopped Heath bars gives these brownies a satisfying crunch.
Yield Makes about 18
Number Of Ingredients 10
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.
TOFFEE BROWNIE TRIFLE
This is from the December 2002 edition of Quick Cooking, I believe. This is so easy and so wonderful! I am not allowed to come to work on my birthday if I don't bring this - I am asked all year long if my birthday is soon just so people can get a taste of this. I end up giving out the recipe every year! (Prep time and serving size are a guess and do not include chilling time).
Provided by RSL5709
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Prepare and bake brownies as directed on package.
- Cool completely, then cut into 1-inch cubes.
- Beat milk and pudding mixes on low speed 2 minutes.
- Fold Cool Whip into pudding.
- Place 1/2 brownies into dish, cover with 1/2 pudding mixture.
- Repeat layers.
- Refrigerate until needed.
- Sprinkle top with Heath bits just before serving.
Nutrition Facts : Calories 388.1, Fat 18.6, SaturatedFat 9.2, Cholesterol 12.7, Sodium 224.5, Carbohydrate 54.4, Fiber 0.1, Sugar 9.9, Protein 4.7
TOFFEE BAR BROWNIE TORTE
Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.-Megan Byers, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Grease three 9-in. round baking pans and line with parchment; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool., In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans., Bake at 350° until a toothpick inserted in center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting., In another large bowl, combine cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed until fluffy, about 2 minutes. Fold in reserved whipped cream mixture., Place 1 brownie layer on a serving plate; spread with half the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator.
Nutrition Facts : Calories 1101 calories, Fat 85g fat (48g saturated fat), Cholesterol 303mg cholesterol, Sodium 417mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 3g fiber), Protein 12g protein.
FUDGY TOFFEE BROWNIES
Provided by Katherine Anastasia
Categories Chocolate Dessert Bake Summer Bon Appétit Pasadena California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 9x9x2-inch metal pan with foil, leaving overhang. Butter foil. Combine 1 cup chocolate chips, butter, and 4 ounces unsweetened chocolate in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove from heat. Whisk in sugar, then eggs and flour. Whisk in 1 cup toffee bits. Pour batter into prepared pan.
- Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool brownies 15 minutes. Using metal spatula, press down brownie edges to level top.
- Bring cream to simmer in heavy small saucepan. Add remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and 1/4 cup toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.
- Using foil overhang as aid, lift brownies from pan. Fold down foil sides. Cut into 16 squares and serve cold.
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