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Heath Bar Brownies


Heath Bar Brownies
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 140.

These are very easy to make and I used a hand-mixer. I was actually short on the Heath bars, and it still came out fine (I omitted sprinkling the tops).

I refrigerated them overnight before cutting them into bars, so they were very hard. It is best to let them sit at room temperature for five or so minutes to soften a bit.

Makes 24 small brownies

2 1/2 oz (3/4 cup) pecan halves or pieces
6 1/4 oz. Heath Bars
2 oz. unsweetened chocolate
4 oz. (1 stick) unsalted butter
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup granulated sugar
1 cup sifted unbleached flour

Adjust the oven rack one-third from the bottom and preheat to 350.

Line an 8-inch square pan with foil. Butter the foil on the bottom and sides.

Toast the pecans. Set aside.

On a cutting board with a sharp knife, cut the Heath bars into long slices, about 1/4 inch wide, until you have 1 1/2 cups. Chop the remaining 1/4 into very small pieces (to use as a sprinkle on top of the brownies).


Melt the chocolate and butter in top of a double boiler. Stir occasionally until melted. Remove the top of the double boiler and set aside.

Beat the eggs, vanilla, salt and sugar until mixed.


Add the melted chocolate, beating only until mixed.



Add the flour and beat only until mixed.

Stir in the nuts and the 1 1/2 cups of Heath bar pieces.



Transfer to the prepared pan and smooth the top. Sprinkle the top with the 1/4 cup of remaining Heath bars.


Bake for 25-28 minutes, until a toothpick comes out barely clean.

Remove the pan from the oven and cool completely.

Invert the pan and carefully remove the foil. Refrigerate for about one hour. 

Cut into small squares. Store in an airtight container. They can be served either at room temperature or cold.

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Comments

Lauren said…
Looks delicious! Thank you for sharing the recipe. I think I’ve just found my weekend bake! ;)
September 18, 2025 at 7:39 PM
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