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.
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 be 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
- 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
- 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.