Heath Bar Brownies

By now you might be like "Another brownie recipe?"

I dunno.  I like brownies, I guess.

And pants with elastic waists.

(In case you didn't know, brownies and stretchy pants go together like Thelma and Louise.)

I made this recipe when Mr. Vittles' parents and grandmother came over for a visit this past weekend, and my mother-in-law also made brownies.  Hers were not only deliciously dense and fudgy, they were healthy! I'll share them with you someday.

Alas, these are not healthy.  But you knew that already.  Your first clue was probably the part about Heath.  Anything with toffee in it cannot possibly be healthy, right?

So the Mini has been going through this phase (like many 18-month-olds, I'm sure) where she says "no" when she actually means yes.  Our 'conversations' go something like this:

"Mini, do you want to eat breakfast now?"

"No!"

And then she takes off running into the kitchen, climbs into her 'eating' seat, and bounces with sheer excitement and anticipation of whatever food is about to be placed on her tray.

She probably gets that from me.  I definitely do a mental dance every time I think of my next meal. (Sadly, The Pancake Shimmy is not nearly as adorable when you're 31 as it is when you're 1.)

As for the confusion between No and Yes - I think she gets that from her daddy.

Mr. Vittles told me he could "take or leave Heath bar," but ended up eating more than half of these brownies singlehandedly.  Go figure.

Heath Bar Brownies

• 1 1/2 sticks of butter (12 T.) cut in chunks, plus more for greasing foil 
• 4 oz. unsweetened chocolate, coarsely chopped
• 2 C. sugar 
• 3 large eggs 
• 2 t. vanilla extract 
• 1 C. all-purpose flour 
• 3/4 C. Heath bits, divided (or other brand of English toffee bits) 

Preheat oven to 350 degrees Fahrenheit.  Line bottom and sides of a 9x13-inch pan with nonstick or buttered foil, and set aside.

In a medium microwave-safe bowl, heat butter and chocolate at 30-second intervals, stirring after each until mixture is completely melted (1 1/2 to 2 minutes total).

Stir in sugar, and beat for 100 strokes.  Beat in eggs and vanilla until combined.  Add flour and stir gently, just until no streaks remain.

Spread half of batter in prepared pan, then evenly top with 1/2 C. of toffee bits. Pour & spread remaining batter over top, then sprinkle with remaining 1/4 C. toffee bits.

Bake brownies until a toothpick inserted into center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool, then cut into 16 pieces.

Recipe Adapted from Kim Jameson, as it appeared in Country Living Magazine