Heath Bar Brownies
- 1/2 cup (1 stick) unsalted butter, plus more for the pan
- 3/4 cup pecan halves
- 5 (1.25 ounce) Heath candy bars (or 20 miniature bars)
- 2 ounces unsweetened chocolate
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup sifted unbleached flour
- Heat oven to 350 degrees F 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.
This should make 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 extract
and salt at medium speed until mixed.
- Add melted chocolate and beat only to mix.
- Add 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 wooden pick 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.