Heath Toffee Brownies9:10 PM
Never. Shop. Hungry. I've been told that a hundred times and I know better. Nevertheless, I went up and down the grocery aisles with a rumbling tummy. The result? An unplanned (but so yummy sounding) bag of Heath English Toffee Baking Bits. I don't even know how I ended up down that aisle!
Now, the mistake really lies in that I did not read the package before making my purchase. So, when I got home, and decided on the "All American Heath Brownies" recipe on the back, I didn't have what I needed. Actually, worse yet, I discovered the missing ingredient while the butter was melting. Lucky for me, finding a substitute for unsweetened chocolate baking squares was just as easy as this recipe is!
This one is a must try. I love quick recipes with minimal clean up! In case you throw your package away -like I often do - here's the delightful recipe from the back:
1/3 cup butter
3 1/2oz sections unsweetened chocolate baking bar (or 4.5 tablespoons of unsweetened cocoa powder + 1.5 tablespoons oil)
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups Heath Milk Chocolate Toffee Bits (an 8oz package)
1. Heat oven to 350. Butter bottom of 8-inch square baking pan.
2. Melt butter and chocolate in a medium saucepan over low heat, stirring occasionally. Stir in sugar. Beat in one egg at a time. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended. Spread into pan.
3. Bake 20 minutes or until brownie begins to pull away from sides of pan. Sprinkle toffee bits. Cover tightly with foil. Cool completely on a wire rack. Remove foil and cut into 12 squares.