If you love toffee, this Heath Bar Brownie recipe is going to rock your world! A fudgy brownie loaded with both toffee bits and chopped Heath bars.
You get not only the tasty crunch of toffee in every bite, but also melting pools of chocolate. Simply heavenly!
For this Heath bar brownie recipe, you will first be heating together the butter, sugar, and cocoa. Slightly melted the sugar creates an extra dense and fudgy brownie that is hard to beat!
It’s a perfect base for the crunchy toffee, but you could really add any mix-ins and these brownies would still just fly out of the pan. They are so good!
How to Make Heath Brownies
- PREP – Chop the Heath bars into large chunks on a cutting board. Spray a 9×13″ pan with cooking spray. (For easier cleanup, you can line it with aluminum foil or parchment paper first. Preheat your oven to 350°.
- CHOCOLATE – In a small saucepan, melt the butter, sugar, and cocoa powder over medium or medium low heat, stirring often until sugar starts to dissolve. Pour into a large mixing bowl and let cool for a few minutes.
- WET INGREDIENTS – After the melted chocolate mixture is cool, whisk in the eggs and vanilla.
- DRY INGREDIENTS – Stir in the flour, salt, chopped toffee candy bars, and about a cup of the toffee bits.
- BAKE – Spread the brownie mixture evenly in the prepared pan with the back of a spoon. Sprinkle the remaining Heath bits on top of the brownies. Bake brownies at 350 degrees for about 35 minutes.
- COOL – Set the pan on a wire rack to help brownies cool faster. I think the best way to enjoy them is when they are barely cool enough to handle, but they do slice easier after they have cooled to room temperature. You follow your heart!
Brownies can be stored at room temperature in an airtight container for up to a week. They dry out faster after they are cut, so I recommend wrapping them in plastic wrap if you want to keep them longer than a day or two.
You can also freeze the brownies. For maximum freshness, wrap them individually in plastic wrap, then transfer them to a freezer bag. They will last for up to six months. Unwrapped, they will last 3-4 months.
PRO TIPS:
- Make sure you let the chocolate mixture cool before adding the eggs. You can whisk it to speed up the process. But if it’s too hot, it will scramble your eggs.
- For easier cleanup, first line your pan with parchment or foil.
- The large chunks of candy bar give the brownies great texture, so don’t chop them too small. I like mine 1/4 – 1/2-inch in size.
- If you can’t find the chocolate covered toffee bits on the baking aisle, you can substitute additional Heath bars, finely chopped.
Toffee Brownies Recipe Variations:
- For an extra decadent brownie, use the entire bag of toffee bits in the batter, and when you pull them out of the oven, immediately sprinkle brownies with chopped toffee symphony bars. After they melt, spread them evenly over the top. Delish!
- I think the best brownies are made from scratch, but if you are really in a hurry, you can use a boxed brownie mix and just add the Heath. Follow the instructions on the box, but because you are adding extra ingredients, you may need to increase the baking time by a few minutes.
- These brownies are pretty loaded as is, but you could always add dark chocolate or milk chocolate chips.
- You can never go wrong topping a warm brownie with a scoop of vanilla ice cream!
LOVE HOMEMADE BROWNIES? TRY THESE:
- Symphony Brownies
- Andes Mint Brownies
- Buckeye Brownies Recipe
- Dulce de Leche Brownies
- Frosted Brownie Recipe
- Fudgy Cocoa Brownies
- Cheesecake Swirl Brownies
Heath Bar Brownie Recipe
Equipment
Ingredients
- 1 ¼ cup salted butter
- 1 ½ cups unsweetened cocoa powder
- 2 ½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 ¼ cups all purpose flour 6 ounces
- ½ tsp salt
- 2 cups chopped Heath bars 4-5 ounces
- 1 ½ cups Heath milk chocolate toffee bits divided
Instructions
- Chop the candy bars into large chunks. Spray a 9×13" pan with cooking spray. Preheat your oven to 350°.
- Melt butter in a heavy small saucepan over medium heat. Whisk in the cocoa powder and sugar. Cook and stir for a minute or two until the sugar starts to dissolve.
- Pour the chocolate mixture into a large bowl, let cool for 8-10 minutes, stirring often to speed up the process.
- Whisk in the eggs and vanilla extract.
- Stir in the flour and salt, then fold in the chopped toffee bars and about one cup of the toffee bits. (Save the rest for the top of the brownies.)
- Spread the brownie batter in the prepared pan; sprinkle the remaining toffee bits on top.
- Bake brownies at 350° for about 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Place the pan on a wire rack to speed up cooling. We love the brownies warm, but you will get a more clean cut if you let them cool first.
Notes
- Make sure the chocolate mixture is cool enough to touch before adding the eggs – you don’t want them to scramble!
- An 8-ounce bag of toffee bits doesn’t have quite enough, so I like to buy two bags. But you can skimp and they will still be tasty.
- You can use Skor bars instead of Heath bars if you prefer.
- For fudgy brownies, you don’t want to overbake them. You don’t want batter on the toothpick, but you want the brownies to barely be set in the middle.
Nutrition
This Heath bar brownie recipe is an easy dessert that will please both brownie and toffee fans of all ages!
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