Brownies Recipe
Buttery chocolate-covered candy bits melt as these brownies bake, leaving deep pockets of caramelized toffee for extra sweetness and texture.
Ingreadient :
- 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)
Direction :
- 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)
