Heath Bar Brownies
purchased from the Betik Estate in Waxahachie,
Texas in 1998. The card indicates this is an annual bake sale best
seller. Dated 1964. These are tried and true and a must at the
office potlucks.
6 large heath bars, broken into small pieces
1 cup pecans, chopped
1-1/4 cup granulated sugar
5 ounces unsweetened chocolate, chopped
1/2 cup soft unsalted butter
4 eggs at room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon salt
2/3 cups cake flour
Position rack in center of oven and preheat to 325. Grease and
flour 9 inch square baking pan. Place heath bars and pecans in food
processor and chop with a steel knife until coarse but not powdery.
Remove and set aside. Combine sugar and chocolate in food processor
bowl and mix until chocolate is as fine as sugar. Transfer to large
mixing bowl. Add butter and blend 1 minute. Add eggs, vanilla and
salt and blend until fluffy, stopping as necessary to scrape down
sides of bowl. Add flour and toffee mixture and blend until flour is
incorporated. Turn batter into prepared pan and spread evenly. Bake
50 minutes for wetter brownies and 55 minutes for cake like
brownies. Let cool in pan on rack. Cut into squares and store in
airtight container.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/