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“These brownie bars have bits of heath English-toffee in them and are so yummy! Wonderful on the holiday cookie tray, or anytime. From Bon Appetit, September 2004.”
READY IN:
53mins
YIELD:
18 brownies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan.
  2. Stir butter and chocolate in a heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.
  3. Whisk flour, salt and baking soda in a bowl to blend.
  4. Using electric mixer, beat sugar, eggs and vanilla in a large bowl until thick and billowy, about 3 minutes. Beat in chocolate mixture, then flour miture. Fold in pecans. Transfer to pan.
  5. Bake until puffed and a tester inserted into center comes out with a few moist crumbs attached, about 28 minutes.
  6. Sprinkle brownies with chopped toffee bars. Cool in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut into squares.

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