Dessert: Heath Bar Brownies Recipe

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Ingredients

1 stick butter, unsalted
1 tsp. butter, unsalted (for pan)
2 1/2 oz. pecan halves
5 Heath candy bars, 1.25 oz. each
2 oz. unsweetened chocolate
2 large eggs
3/4 cup sugar
1/2 tsp. vanilla extract
1/4 tsp. salt
1 cup flour, sifted, unbleached

Preparation

Step 1

Preheat the oven to 350F and position a rack in the bottom third.

Turn an 8" square baking pan upside down. Press a 12" square of foil, shiny side down, on the pan, shaping it to the sides and corners with your hands. Remove the foil. Run tap water into the pan to wet it all over. Pour out all but about 1 tbsp. of the water, then place the shaped foil in the pan and press it gently against the bottom and sides to adhere. Put a piece of butter in the pan and melt it in the oven. Using a piece of plastic wrap, spread the butter all over the foil.

Spread the pecans in a shallow pan and toast in the oven for about 8-10 minutes, or until they are very hot and fragrant. Set aside. Be careful as they will start ot burn after about 10 min.

Using a large sharp knife, cut the Heath bars crosswise 1/4 to 1/3 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 stick of butter over warm water, stirring occasionally. Set the chocolate aside to cool slightly. You can also melt the butter and chocolate in a microwave oven--about 2 to 3 minutes at the medium setting.

In a medium bowl, using an electric mixer, beat together, at medium speed just until mixed, the eggs, sugar, vanilla and salt.

Add the melted chocolate and beat only to mix.

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 Heath bars.

Pour the batter in the prepared pan and spread smooth. Sprinkle the remaining 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.

To slice, cover the pan with a flat board or a cookie sheet and invert. Remove the pan and peel off the foil. Cover the cake with a piece of parhment or wax paper, then with another board or cookie sheet, invert again so that the cake is right wide up. Refrigerate about 1 hour.

Using a large, heavy, serrated knife, quarter the cake, then halve each quarter. Now you have 8 strips; cut each strip crosswise into 3 brownies, each about 2 by 1 1/3 inches.