Recipe by Sarah's Aunt
Toffee Brownies/Heathbar Brownies


Brownies:
6 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
4 teaspoons instant espresso powder
4 eggs
2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour


Topping:
6 ounces cream cheese, room temperature
1 tablespoon whipping cream
1 1/2 teaspoons vanilla extract
6 tablespoons sifted powdered sugar
1 1/3 chopped Heath Bars (about 7 ounces)


For brownies:
Preheat oven to 350 degrees F. Butter and flour 13 1/2 x 8 1/2 baking dish. melt chocolate and butter with espresso powder in top of double boiler over simmering water; stir until smooth. Cool slightly.
Whisk eggs in large bowl to blend. Gradually whisk in sugar. Add vanilla and salt. Whisk in melted chocolate. Add flour and stir until just blended. Spread batter in prepared dish. Bake until tester inserted in center comes out with a few moist crumbs, about 30 minutes. Cool brownies completely in pan on rack.

For Topping:
Blend cream cheese, cream and vanilla in processor until smooth. Mix in sugar.

Spread topping over brownies. Sprinkle with Heath bars.



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