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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.”
18 brownies

Ingredients Nutrition


  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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