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Hershey’s All American Heath Brownies

by on August 12, 2013 · 5 comments

Today’s recipe must have been my reward for cleaning out the refrigerator, because that’s how I found it. It was on the back of a partially used bag of Heath Milk Chocolate Toffee Bits, which I bought a while ago for some reason. I didn’t think twice about making these because it seemed like a new recipe and I was in the mood for brownies.

Heath Bar Brownies

These brownies have less butter and chocolate than some others, and in my opinion they didn’t seem as rich. However, the slightly cakey base was a nice contrast with the big pile of Heath Bits on top, and the brownies would have been really good with ice cream. These would be perfect for anyone who prefers a cakier brownie and loves toffee bits.

Hershey's All American Heath Brownies
 
Prep time
Cook time
Total time
 
Brownies topped with Heath Milk Chocolate Toffee Bits. This one is straight from the Hershey's Test Kitchen.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 1/3 cup butter or margarine
  • 3 sections (1/2 oz. each) HERSHEY’S Unsweetened Chocolate Baking Bar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups (8-oz. pkg.) HEATH Milk Chocolate Toffee Bits
Instructions
  1. Preheat the oven to 350°F. Line an 8 inch metal baking pan with foil and spray the bottom with cooking spray.
  2. Melt the butter and chocolate in medium saucepan over low heat, stirring occasionally. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended. Spread batter in prepared pan.
  3. Bake for 20 minutes or until brownie begins to pull away from sides of pan. Remove from oven; sprinkle with toffee bits. Cover tightly with foil. Cool completely in pan on wire rack. Remove foil and cut into squares.

 

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Published on August 12, 2013

{ 5 comments… read them below or add one }

Sue August 12, 2013 at 3:09 pm

I’ve liked those toffee bits in cookies but can’t even remember what recipe I tried them in. I don’t know how I’d feel about them piled on top of brownies. It seems like it would be a winning combination.

Katie Stewart August 13, 2013 at 8:59 am

My hubby’s favorite cc cookies use dark brown sugar (instead of light) and include a mix of milk chocolate chips and toffee chips. They are thinish and chewy!

Jan Harris August 13, 2013 at 6:56 pm

I don’t know about these brownies, tho I do love toffee bits. But I did make your shiny top brownies twice, cutting your half recipe further in half and using a loaf pan, I had some whole wheat pastry flour to use up. They came out great, I think a third batch might be in the crystal ball.

Katrina August 13, 2013 at 7:21 pm

Things I will miss…..a lot of certain candies–like toffee. Still waiting on a really good gluten free, refined sugar free brownie, too. I keep finding recipes and then not having everything I need to make them.

Anna August 13, 2013 at 8:11 pm

Katie, I’ll have to search for that recipe. Thanks for the info!

Jan, glad you tried them! I like making loaf pan sized batches of brownies, too.

Katrina, gluten free brownie recipes are easy to find, but you are right — finding a recipe without the refined sugar is tricky. Sugar contributes so much to the texture of brownies.

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