Heath Bar Brownies Dated 1964 |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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HEATH BAR BROWNIES DATED 1964 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Betik Estate in Waxahachie, Texas in 1998. The card indicates this is an annual bake sale best seller. Read more . These are tried and true and a must at the office potlucks. 6 large heath bars broken into small pieces Ingredients:
1 cup pecans chopped |
6 large heath toffee bars broken into small pieces |
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 |
Directions:
1. Position rack in center of oven and preheat to 325.
2. Grease and flour square baking pan.
3. Place heath bars and pecans in food processor and chop with steel knife until coarse.
4. Remove and set aside.
5. Combine sugar and chocolate in food processor and mix until chocolate is fine as sugar.
6. Transfer to large mixing bowl then add butter and blend 1 minute.
7. Add eggs, vanilla and salt then blend until fluffy scraping down sides.
8. Add flour and toffee mixture then blend until flour is incorporated.
9. Turn batter into prepared pan and spread evenly.
10. Bake 50 minutes for wetter brownies and 55 minutes for cake like brownies.
11. Let cool in pan on rack then cut into squares and store in airtight container.
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