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Heath Bar Brownies




Source of Recipe


Internet


List of Ingredients




1 stick unsalted butter, plus more for the pan
3/4 cup pecan halves
5 (1.25 oz) Heath candy bars (or 20 miniatures)
2 ounces unsweetened chocolate
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sifted unbleached flour



Recipe



Preheat the oven to 350 F degrees and position a rack in the
bottom third. Line an 8 inch square baking dish with a 12 inch
square of aluminum foil, shiny side up; gently press the foil into
place. Lightly butter the foil.

Spread pecans in a shallow baking pan and toast in the oven for
about 12 minutes, or until very hot and fragrant. Set aside.

Using a large sharp knife, cut the Heath bars crosswise 1/4 to
1/2 inch thick; you will have about 1 1/2 cups. Chop a scant 1/4
cup of the bars into smaller pieces and reserve.

In a small double boiler, melt the unsweetened chocolate and the
stick of butter over warm water, stirring occasionally. Set the
chocolate aside to cool slightly.

In a medium bowl, using an electric mixer, beat the eggs, sugar,
vanilla and salt at medium speed until mixed. Add the melted
chocolate and beat only to mix. Then add the flour and beat at low
speed just until incorporated. Using a wooden spoon, stir in the
toasted pecans and all but the reserved 1/4 cup of the Heath bars.
Pour the batter into the prepared pan and spread smooth. Sprinkle
the remaining 1/4 cup Heath bars on top.

Bake the brownies for 28 minutes, or until a toothpick inserted in
the center comes out just barely clean. Transfer to a rack to cool.
Remove from pan and cut into small squares with a serrated knife.