Heath Brownies are from an old recipe from Hershey’s. Rather than crushed Heath Bars, the recipe calls for Heath Milk Chocolate Toffee Bits, but you can use either.
These brownies have less butter and chocolate than some others, and in my opinion they don’t seem as rich. However, the slightly cakey base is a nice contrast to the big pile of rich candy on top. And the brownies would be really good with ice cream. Overall, these are good but on the cakey side. It’s best to weigh your flour or use a very lightly spooned measuring cup.
Hershey’s All American Heath Brownies
Brownies topped with Heath Milk Chocolate Toffee Bits. This one is straight from the Hershey’s Test Kitchen.
- 1/3 cup butter or margarine (80 grams)
- 1 1/2 ounces unsweetened chocolate, chopped (42 grams)
- 1 cup sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, measure with a light hand or weigh (125 grams)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/3 cups 8-oz. pkg. HEATH Milk Chocolate Toffee Bits
- Preheat the oven to 350°F. Line an 8 inch metal baking pan with foil and spray the bottom with cooking spray.
- 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.
- 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.
Tried this recipe?Let us know how it was!
This is the recipe I’vee been looking for. It’s very good!
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.
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.
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.
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!
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.