Heath Toffee Brownies

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Sometimes, I forget things.

Actually, in all honestly, a lot of the time I forget things.

How on God’s green earth I managed to forget a chocolate brownie recipe, I’ll never know. I will cut myself some slack since it was during the Culinary Arts Cook Off, which consumed my every thought, action and waking moment from January to March last spring.  However, even after it was over, I still forgot to post this delicious recipe. I actually made it for a cook off meeting, to rave reviews from everyone in attendance.

Ingredients Needed

1 1/2 cups of white sugar
3/4 cup of flour
3/4 cup of cocoa
3 eggs
3/4 cup of butter

1 bag Heath Milk chocolate toffee bits

Kick the tires and light the fires to 350 degrees.

Melt the butter in a pot, remove from the heat and stir in the white sugar.Once that is combined, mix in your cocoa, then beat in the eggs. Once everything is combined really well, stir in your flour until just combined. The less you stir, the less “cakey” these are going to be and more chewy, which in my opinion, makes all the difference between a good brownie and a great one. Chewy brownies rock.

Line an 8×8 pan ( for thicker brownies) or a 9×13 (thinner brownies)  with parchment paper then pour the brownie mixture in.

Bake in the 350 degree oven for 15- 25 minutes, depending on which pan you are using,  until the brownies start to pull away from the edge of the parchment paper.  The 9×13 will bake up faster than the 8×8.  Open the oven and pour the bag of Heath chips on top, spreading out evenly. Place back into the oven for 1-2 minutes to make sure they melt, then remove.

The chocolate will melt and the toffee will stay crunchy. It’s a match made in heaven!

 Enjoy everyone!

Love,

The Forgetful Magpie

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Heath Toffee Brownies

Chewy, fudgy brownies topped with a Heath toffee crunch!

5 from 3 votes

Review Save RecipePrint

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Course

Dessert

Cuisine

Brownie

Servings

10

Calories

427

Author

Karlynn Johnston

Ingredients

• 1 1/2 cups white sugar
• 3/4 cup flour
• 3/4 cup cocoa
• 3 eggs
• 3/4 cup butter
• 8 oz bag Heath Milk chocolate toffee bits

Instructions

1. Melt the butter in a pot, remove from the heat and stir in the white sugar.

2. Once that is combined, mix in your cocoa, then beat in the eggs. 

3. Once everything is combined really well, stir in your flour until just combined. The less you stir, the less "cakey" these are going to be and more chewy, which in my opinion, makes all the difference between a good brownie and a great one. Chewy brownies rock. 

4. Kick the tires and light the fires to 350 degrees.

5. Line an 8 inch x 8 inch pan ( for thicker brownies) or a 9 inch x 13 inch pan (for thinner brownies) with parchment paper then pour the brownie mixture in.

6. Bake in the 350 degree oven for 15- 25 minutes, depending on which pan you are using, until the brownies start to pull away from the edge of the parchment paper. The 9 inch x 13 inch will bake up faster than the 8 inch x 8 inch. 

7. Open the oven and pour the bag of Heath chips on top, spreading out evenly. Place back into the oven for 1-2 minutes to make sure they melt, then remove.

Nutrition Information

Serving: 10g, Calories: 427kcal, Carbohydrates: 55g, Protein: 4g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 90mg, Sodium: 221mg, Potassium: 130mg, Fiber: 2g, Sugar: 43g, Vitamin A: 495IU, Calcium: 22mg, Iron: 1.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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