Ingredients
1/2 cup plus 1 tablespoon unsalted butter, divided
3/4 cup pecan halves
2 ounces unsweetened chocolate
1 1/2 cups chocolate-covered toffee candy bars (such as Heath) (about 5 candy bars), cut into 1/4- to 1/2-inch pieces, divided
3/4 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 cup sifted all-purpose flour (about 4 ounces)
Instructions
Preheat oven to 350°F with oven rack in bottom third position. Line bottom of an 8-inch square baking pan with aluminum foil, allowing foil to extend about 2 inches over two opposite sides of pan. Place 1 tablespoon butter in pan; transfer pan to preheated oven, and heat until butter is melted, about 3 minutes. Remove pan from oven; spread melted butter evenly over foil using a pastry brush. Set buttered pan aside. Toast pecans in a single layer on a rimmed baking sheet in oven at 350°F until fragrant, 10 to 12 minutes. Set pecans aside. (Do not turn oven off.)
Combine chocolate and remaining 1/2 cup butter in a small heatproof bowl. Microwave on high until melted, about 1 minute and 30 seconds, stopping to stir every 15 seconds. Let cool slightly, about 5 minutes.
Using a chef’s knife, coarsely chop 1/4 cup toasted pecans and 1/4 cup candy bar pieces. Combine chopped pecans and candy bar pieces in a small bowl, and set aside until ready to use.
Beat sugar, eggs, salt, and vanilla in a medium bowl with an electric mixer on medium speed until combined, about 30 seconds. Beat in melted chocolate mixture until fully incorporated, about 45 seconds. Reduce mixer speed to low; beat in flour until just incorporated, about 45 seconds, stopping to scrape sides of bowl as needed. Stir in remaining 1 1/4 cups candy bar pieces and remaining 1/2 cup toasted pecans using a wooden spoon. Spread batter evenly in prepared pan.
Sprinkle reserved chopped candy bar pieces and chopped toasted pecans evenly over batter. Bake at 350°F until brownie edges start to pull away from sides of pan and a wooden pick inserted in center is mostly clean (there will be a few bits of melted chocolate), 25 to 28 minutes. Transfer pan to a wire rack; let stand until brownies are set, about 45 minutes.
Lift brownies from pan using foil overhang as handles; peel off and discard foil. Refrigerate brownies until completely cool, about 1 hour. Slice evenly into 24 pieces.
Description
All of these wonderful ingredients get together to make a fudgy, sweet treat.
Servings
24
Notes
Who would ever not trust a chocolate recipe from Maida Heatter, the queen of chocolate desserts. This one, as always, didn't disappoint.
Source
Maida Heatter for Food & Wine March 2024
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