Heath Bar Brownies

These brownie bars have bits of heath English-toffee in them and are so yummy! Wonderful on the holiday cookie tray, or anytime. From Bon Appetit, September 2004.

• Ready In: 53 mins
• Yields: 18 brownies

Ingredients

• 3⁄4 cup unsalted butter, cut into 1/2-inch cubes
• 3 1⁄2 ounces  unsweetened chocolate, chopped
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1 2⁄3 cups sugar
• 3  large eggs
• 1  teaspoon vanilla extract
• 1  cup pecan pieces, toasted, cooled (about 4 ounces)
• 5 (1 1/2ounce)  heath  english toffee-flavored candy bars, chopped

Directions

1. Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan.
2. Stir butter and chocolate in a heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.
3. Whisk flour, salt and baking soda in a bowl to blend.
4. Using electric mixer, beat sugar, eggs and vanilla in a large bowl until thick and billowy, about 3 minutes. Beat in chocolate mixture, then flour miture. Fold in pecans. Transfer to pan.
5. Bake until puffed and a tester inserted into center comes out with a few moist crumbs attached, about 28 minutes.
6. Sprinkle brownies with chopped toffee bars. Cool in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut into squares.