Stonewall Kitchen, LLC

Thursday, January 8, 2009

Today is National English Toffee Day!

Today is National English Toffee Day! I love Heath English Toffee bars...and the Klondike Heath Milk Chocolate English Toffee Bars are really my only ice cream weakness.

(image from www.ghirardelli.com)

So, I am going to have to bake these amazing brownies with my kids to celebrate National English Toffee Day! Recipe is from www.Epicurious.com, I will be sure to share photos of these delicious delights!

Heath Bar Brownies
Bon App├ętit September 2004

Yield: Makes about 18

A topping of chopped Heath bars gives these brownies a satisfying crunch.

Ingredients:

3/4 cup (1 1/2 sticks) 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 walnut pieces (about 4 ounces), toasted, cooled

5 1.4-ounce Heath English toffee candy bars, chopped

Preparation:

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.

Whisk flour, salt, and baking soda in small bowl to blend. Using electric mixer, beat sugar, eggs, and vanilla in large bowl until thick and billowy, about 3 minutes. Beat in chocolate mixture, then flour mixture. Fold in walnuts. Transfer to pan.

Bake brownies until puffed and tester inserted into center comes out with a few moist crumbs attached, about 28 minutes. Sprinkle brownies evenly with chopped toffee bars. Cool in pan on rack. (Brownies can be made 1 day ahead. Cover; store at room temperature.) Cut into squares.



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