Heath Bar Brownies
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Serves: 15 big brownies
 
Chewy, fudgey brownies loaded with Heath Bar toffee pieces and then topped with rich ganache and caramel crunch.
Ingredients
  • For the Brownies:
  • 1⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter
  • 8 ounces unsweetened chocolate, coarsely chopped
  • 4 eggs
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • 2 teaspoons instant espresso powder OR instant coffee granules
  • 1 8 ounce package Hershey's Heath English Toffee Bits
  • For the Caramel Crunch:
  • ½ cup water
  • ¼ cup granulated sugar
  • 2 teaspoons heavy cream (more if needed)
  • For the Ganache:
  • 2 tablespoons heavy cream
  • ⅓ cup semi-sweet chocolate chips
  • 1 tablespoon butter
Instructions
  1. Pre-heat the oven to 350. Butter a 9 X 13 baking dish, line it with parchment paper, and butter the parchment paper. (This makes brownie removal EXTRA easy but if you do not have parchment paper handy you can just butter the pan well.)
  2. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
  3. In a small saucepan, melt the butter over medium heat. When it's melted remove it from the heat and add in the chopped chocolate, stirring until melted and smooth. Set aside
  4. In a large bowl, beat the eggs and sugar until frothy. Stir in the vanilla and espresso powder.
  5. Add the chocolate a little at at time, stirring between each addition. This will help to temper the eggs.
  6. When the chocolate is completely incorporated, dump in the flour mixture. Mix completely.
  7. Stir in the Heath Bar toffee pieces.
  8. Spread the batter evenly in the prepared pan. Bake for 25 - 30 minutes. The outside edges will be done but the middle will still appear a little uncooked. This is fine - the toffee pieces melt when baking so the brownies are fudgey and will set upon cooling.
  9. Let the brownies cool before cutting. Slice into 15 squares and lay the brownies on wax paper or a wire rack.
  10. To make the caramel crunch pour the water in a small saucepan and add the sugar in a pile right in the center of the pan. Bring it to a boil, reduce the heat to medium - medium high and simmer until that pretty amber caramel color appears (about 7 minutes). Place the pan in the sink, add the heavy cream, and stir until smooth. If you need a tad more cream to get the caramel to move that's fine. It will be THICK and you have to work quickly before it sets.
  11. Use a spoon to drizzle the caramel all over the cut brownies. It sets up as it cools and makes a delicious candy crunch.
  12. To make the ganache, simmer the cream in a small saucepan. Remove it from the heat and stir in the chocolate until it melts. Stir in the butter (this gives it shine). Add more cream if you need to. You want to be able to spoon the drippy chocolate onto the brownies.Drizzle the chocolate all over the brownies.
  13. Let the chocolate set and serve.
  14. I like to keep mine refrigerated. Not necessary but SUPER good.
Recipe by Sugar Dish Me at https://www.sugardishme.com/heath-bar-brownies/