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.
