I've always loved Heath candy and they always remind me of the same childhood memory.
I was in middle school and a couple friends and I went to the local Dairy Queen to get ice cream. In our small town the Dairy Queen was the place where a lot of the super cool high school athletes worked. One of those athletes name was Heath.
So when I went to order my Heath Blizzard, my friend pipped in and said: "That's because Chelsea loves Heath!" I was mortified and probably beat red. Yes, Heath was a super nice guy but I just wanted my Blizzard and wanted to go on my marry way. My middle school self was still scared of boys, especially cool high school boys. After the fact I had a nice giggle about the whole thing.
Heath bars on their own are amazing, but added to desserts...even better. Like these brownies. So fudgy, rich and the crunch from the Heath toffee pieces really hit the spot.
Fudgy Heath Brownies
2/3 cup cocoa powder
1 1/2 cups sugar
1/2 cup powdered sugar
3/4 teaspoon salt
1 cup flour
3 large eggs
1/2 cup vegetable oil
2 tablespoons brewed and cooled Espresso or strong coffee
1 1/2 cup Heath candy bars, chopped
Preheat oven to 350 degrees. Butter a 9 x 9 pan. Set aside.
In a medium bowl, whisk together the cocoa, sugar, powdered sugar, salt and flour. Set aside.
In the bowl of a stand mixer, add the eggs and oil. Mix on low until combined. Add in dry ingredients and cooled coffee and mix until completely mixed, a minute of so. Stir in Heath candy pieces.
Dump the batter into the prepared 9 x 9 pan and spread around evenly.
Bake for about 35 minutes, or until brownies are set and not wet in the middle. Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing.
Serve warm or at room temperature. Top with extra Heath pieces.
Makes 9 large brownies, or 16 smaller brownies.
Source: Adapted slightly from King Arthur Flour
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