Friday, October 8, 2010

Too Much of A Good Thing?- Heath Bar Brownies

As Mae West said "too much of a good thing is wonderful".  That is how I feel about brownies- classic, fudgy, chewy, almost candy-like brownies.  But can there be too much of a good thing? My favorite brownie recipe is the Palm Beach brownie recipe in Maida Heatter's Book of Great Chocolate Desserts.  I have tried, over the years, many other brownie recipes, but always come back to that one.  Again, I am always willing to try something new to see if there is a brownie even better.  Haven't found it yet.  This is another brownie recipe of hers, and frankly, it was disappointing.  I was expecting more from her description.  It is a more cake-like brownie, and the addition of the heath bar bits adds some crunch and richness, but the overall flavor and texture is just not the same. So I will stick to my favorite. Sometimes you do not have to leave room for improvement.

Heath Bar Brownies
from Maida Heatter's Brand New Book of Great Cookies

3/4 cup (2 1/2 ounces pecan halves or pieces)
6 1/4 ounces Heath bars, cut up into small pieces)
2 ounces unsweetened chocolate
4 ounces unsalted butter at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup granulated sugar
1 cup sifted unbleached flour

    Preheat oven to 350 degrees F. Line an 8 inch square pan with aluminum foil and grease the foil with butter or cooking spray.
    Toast the pecans in a shallow pan in the oven for about 12 minutes until they are very hot and smell toasted. Set aside.  Place the unsweetened chocolate and butter in the top of a double boiler over warm water on moderate heat.  Stir occasionally until melted. Remove from double boiler and set aside.
     In the small bowl of an electric mixer beat the eggs, vanilla, salt and sugar until mixed.  Add the melted chocolate mixture and beat only to mix.  Add the flour and beat only to mix.  Stir in the nuts and all but 1/4 cup of the Heath bar pieces.  Turn into the prepared pan and spread smooth. Sprinkle the remaining Heath bar pieces over the top.  Bake about 28 minutes until a toothpick inserted in the middle barely comes out clean.  Remove the pan from the oven and let cool.  Remove the brownies from the pan by inverting over a cookie sheet and peeling away the foil. Invert to cool right side up.  Refrigerate for about one hour.   Cut into bars.  ((post by Susan))

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