Monday, October 13, 2014

Heath Bar Brownies

I do realize this is my second Heath Bar recipe in a row. And you know, I'm okay with that, and I come by it honestly. You see, apart from my dad, the rest of my family is full of fall babies. My sister and I are just 4 days apart, and mother dearest, a few weeks later. So I spend the early days of autumn birthday baking, and I will never complain about that. 
I know that people always tell you how amazing recipes are, especially bloggers, but this - this - is truly an incredible recipe, made for an incredible wife, mother and friend. If anyone deserves a big bad brownie, it's Sue Davis. And the worst part? She will eat the brownie, and perhaps a second, and still look like a string bean. (Caution, these are made with real butter. You will not lose weight eating these brownies. You will gain… happiness).  This recipe is adapted from Sugar Dish Me - homegirl knows her brownies, because these really delivered.

For the Brownies:
1⅓ cup all-purpose flour
1 tsp baking powder
½ tsp salt
12 tbsp unsalted butter
4 oz unsweetened chocolate, coarsely chopped
4 oz semi-sweet chocolate (you can use all unsweetened, if you like – I ran out!)
4 eggs
2 cups granulated sugar
2 tsp vanilla
2 tsp instant espresso powder OR instant coffee granules
1-8 oz package Hershey's Heath English Toffee Bits

For the Ganache:
2 tbsp heavy cream
⅓ cup semi-sweet chocolate chips
1 tablespoon butter

1. Pre-heat the oven to 350. Line a 9x13 baking dish with parchment paper and spray with cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a small saucepan, melt the butter over medium heat. Once melted, stir in chocolate. Stir until smooth and completely melted. Meanwhile in a large bowl (or standing mixer) beat the eggs and sugar until well mixed (it took a few minutes for me). Stir in the vanilla and espresso powder. Slowly add the chocolate to temper the eggs. Once fully incorporated, add in flour mixture, and fold in Heath Bar pieces.
3.  Spread the batter evenly in the prepared pan and bake for 25 - 30 minutes, until the center is mostly cooked. This recipe is tricky because the inside is still a bit gooey when finished. It’s more like a fudge.
4.  Once brownies are cool, cut into squares and set aside. Top with ganache once fully cooled, and add Heath Bar crumbles to the top, if desired.

5. 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, and more cream if you need to thin it out. Drizzle on brownies and enjoy! Best if refrigerated.

2 comments:

Laura Villarreal said...

These look amazing and I am crying inside because there is a good chance I never have them :( :( JEREMYYYY

Medeja said...

They look irresistibly delicious!