Heath Bar Fudge Brownies – What more needs to be said? Decadent? Yes. Rich? Yes. Unbelievably gooey? Yes.
If you are chocolate lover as well as a toffee lover, look no further. We’ve got the brownie for you. We love our Ultimate Chocolate Brownies and our Chocolate Cheesecake Brownies so much, too. But, there is something pretty intensely good about these, too. They go fast, so be prepared for that! And have plenty of napkins on hand!
HOW TO MAKE HEATH BAR FUDGE BROWNIES
Heath Bar Fudge Brownies are not difficult and can actually be made in stages.
For the brownies, you’ll want to melt the chocolate in a double boiler. If you don’t have a double boiler, no worries. Just bring a large pot of water to a simmer, and then place another metal bowl over the steaming water. The chocolate will melt quickly.
We told you these are off the hook when it comes to amazing chocolate taste! And of course, melted butter just make it even more better…and decadent!
Next, it’s time to mix the chocolate into the batter. Sometimes it can be confusing when you’re standing in the baking section of the supermarket, and there are various types of chocolate. For this recipe, we go with unsweetened chocolate.
Folks, we’re building the best brownie on the block, we promise!
Oh, just look at that!
BAKING THE BROWNIES
We use a lightly greased 9×13-inch dish for baking the brownies.
The smell is the stuff of incredible chocolate dreams.
EXPERT TIP: The brownies can be baked and covered with foil for up 2 days before icing and serving.
The icing comes together quickly.
Be sure to let the brownies cool completely before icing them.
HEATH BAR FUDGE BROWNIES ARE ALWAYS A HIT
A healthy sprinkling of toffee bits on top is all that’s left.
That, and digging in. Be sure to have a nice tall glass of cold milk nearby.
These are so good and always very well received when we serve them!
Heath Bar Fudge Brownies
FOR THE BROWNIES
- 4 tbsp 1/2 stick unsalted butter, melted, plus more for greasing the dish
- 1/2 cup Dutch-processed cocoa powder
- 2 oz unsweetened chocolate coarsely chopped
- 2 1/4 cups sugar
- 1/2 cup plus 2 tbsp vegetable oil
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp Kosher salt
- 2 8-oz packages Heath toffee bits (about 3 cups)
- 1 cup semisweet chocolate chips
FOR THE FUDGE ICING
- 6 tbsp unsalted butter 3/4 stick
- 1 1/2 oz unsweetened chocolate coarsely chopped
- 1 oz bittersweet chocolate coarsely chopped
- 1/4 cup sour cream
- 1/2 cup plus 1/3 cup confectioners sugar
MAKE THE BROWNIES
- Heat oven to 350 F and butter a 9"x13" baking dish.
- In a bowl, whisk the cocoa powder with 1/2 cup plus 2 tablespoons boiling water.
- Melt the chocolate and butter in a double boiler, or in a metal bowl set over a saucepan of simmering water.
- Whisk in the cocoa mixture.
- In a large bowl, whisk together the sugar, oil, eggs, egg yolks, and vanilla.
- Whisk in the chocolate mixture. Sift the flour and salt into the batter, and stir to combine.
- Stir in 2 cups of the toffee chips and the chocolate chips (1 cup).
- Use a rubber spatula to transfer the batter to the prepared baking dish.
- Bake until a tester inserted in the middle of the pan comes out clean, about 40 minutes.
- Allow the brownies to cool completely on a wire rack before icing.
MAKE THE FUDGE ICING
- Melt the butter and chocolate in a double boiler, or in a metal bowl set over a pan of gently simmering water.
- Combine the sour cream and sugar in a mixing bowl.
- Add the warm, melted chocolate and whisk until all ingredients are combined and the icing is thick and glossy.
- Set the icing aside in a cool space to rest at least for 1 hour, until it becomes thick and spreadable.
FINISH THE BROWNIES!
- Use a frosting knife to evenly ice the brownies (it will be a thin layer of icing).
- Sprinkle the remaining toffee chips over the top.
- When you're ready to serve, slice the brownies into 12 equal bars (they'll be nice and big).