Ingredients for Butterscotch Toffee Brownies
- 1 cup pecan halves
- All Purpose White Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Light Brown Sugar
- Unsalted Butter
- Vanilla Extract
- 2 large eggs
- Heath Candy Bar
- Sweetened Flaked Coconut
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How to Make Butterscotch Toffee Brownies
- Preheat oven to 325°F (160°C).
- Spread 1 cup pecan halves on a small baking sheet. Toast in the preheated oven for 7-9 minutes, stirring occasionally, until nicely browned. Watch carefully to prevent burning.
- Remove pecans from oven and immediately transfer to a small bowl to cool completely.
- Lightly grease a 9-inch square baking pan or coat with nonstick spray. Line the pan with aluminum foil, leaving a 2-inch overhang on two opposite sides for easy removal.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups packed brown sugar, and 1 teaspoon vanilla extract using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup butterscotch toffee bits, the cooled toasted pecans, and ½ cup shredded coconut (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean).
- Let the brownies cool completely in the pan on a wire rack.
- Lift the brownies out of the pan using the foil overhang, transferring them to a cutting board.
- Carefully peel off the foil.
- Cut into 12 squares using a sharp knife, wiping the knife clean between cuts.
- Store brownies in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
67g
Fat
37g
Carbs
8g
