Butterscotch Toffee Brownies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 cup chopped pecans (optional)
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup packed light brown sugar
• 1/2 cup unsalted butter, slightly softened
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/3 cup heath candy bar, chopped fine
• 1 cup sweetened flaked coconut

Recipe

• 1 preheat oven to 325°f.
• 2 in a small baking pan,spread pecans and toast in oven, stirring occasionally for 7-9 minutes or until nicely browned. be careful not to burn.
• 3 immediately turn out into a small bowl, and let cool; set aside.
• 4 lightly grease a 9-inch square baking pan or coat with nonstick spray. line the pan with aluminum foil, letting the foil overhang 2 opposing sides of the pan by about 2 inches.
• 5 grease the foil or coat with nonstick spray.
• 6 in a medium bowl, thoroughly stir together flour, baking powder, and salt; set aside. in a large bowl, with an electric mixer on medium, beat together the brown sugar, butter and vanilla until well blended.
• 7 add the eggs, one at a time, and beat until well blended. and smooth.stir or beat in the flour mixture, toffee bits, pecans and coconut, is using, until thoroughly mixed.
• 8 turn out the batter into baking pan, spreading to the edges.
• 9 bake in the middle of the oven for 30-35 minutes or until the top is golden and a toothpick inserted in center comes out clean.
• 10 transfer pan to wire rack and let stand until the brownies are completely cooled. using the overhanging foil, as handles, transfer the brownies to a cutting board.
• 11 carefully peel off and discard the foil.
• 12 using a large sharp knife, cut the brownies into 12 bars, wipe the knife clean between cuts.
• 13 store the brownies in an airtight container for up to 4 days or freeze for up to 1 month.
• 14 if freezing, leave the brownie slab whole, then cut into bars when partially thawed.