Classic Hershey’s Heath Brownies: An Irresistible Toffee Treat Recipe

Step into a world of nostalgic delight with these timeless Hershey’s Heath Brownies. This cherished recipe, originating from Hershey’s own kitchens, offers a unique take on the classic brownie. Instead of the intensely fudgy varieties, these brownies boast a beautifully balanced, slightly cakey base that provides the perfect textural contrast to the generous scattering of crunchy Heath Milk Chocolate Toffee Bits on top. It’s a harmonious blend of rich chocolate and buttery toffee that has captivated dessert lovers for generations.

What sets these Heath Brownies apart is their distinctive texture and flavor profile. Unlike many modern brownie recipes that prioritize an ultra-fudgy interior, this Hershey’s classic leans into a slightly cakey base. This isn’t a drawback; it’s a deliberate characteristic that beautifully complements the substantial layer of sweet, crunchy toffee. The base, while less butter and chocolate-intensive than some, creates an ideal foundation that allows the vibrant toffee flavor to truly shine without overwhelming the palate. The contrast between the soft, yielding brownie and the crisp, buttery toffee is simply divine.

These brownies are wonderfully satisfying on their own, but they truly transform into an extraordinary dessert when paired with a scoop of creamy vanilla ice cream. The cold, melting ice cream against the warmth of the brownie and the crunch of the toffee creates an unforgettable experience. For optimal results and to achieve that perfect cakey-yet-moist texture, precise ingredient measurement is key. We highly recommend weighing your flour for accuracy or, if using measuring cups, employing a very lightly spooned method to avoid over-packing, which can lead to dense or dry brownies.

Enhancing Your Heath Brownies: The Role of Unsweetened Chocolate and Cocoa Powder

The original Hershey’s Heath Brownies recipe calls for unsweetened chocolate, which delivers a deep, rich chocolate flavor without adding extra sweetness. This allows the sweetness from the sugar and the toffee bits to balance perfectly. If you find yourself without unsweetened chocolate, a common and effective substitute is readily available in most pantries: natural unsweetened cocoa powder combined with a small amount of oil. Generally, for every 1 ounce of unsweetened chocolate, you can substitute 3 tablespoons of unsweetened natural cocoa powder and 1 tablespoon of a neutral-flavored oil (like vegetable or canola oil).

For this specific Heath Brownies recipe, which requires 1 ½ ounces of unsweetened chocolate, you would use 4 ½ tablespoons of unsweetened cocoa powder plus 1 ½ tablespoons of oil as a direct replacement. While this substitution works well in terms of flavor and moisture, it’s worth noting that using cocoa powder might result in a slightly different texture and possibly a less intense “dark chocolate” undertone compared to solid unsweetened chocolate. As mentioned earlier, these brownies are not designed to be as “rich” or fudgy as some other recipes, and a cocoa powder substitution will still align with that slightly cakey characteristic, albeit with its own subtle nuances.

Why Precision in Ingredients Matters

Baking is often described as a science, and nowhere is this more apparent than in brownie making. The balance of fats, sugars, and dry ingredients dictates the final texture. The relatively lower amounts of butter and chocolate in this Heath Brownies recipe contribute to its signature slightly cakey crumb. Using precisely the right amount of flour prevents the brownies from becoming tough or dry. When flour is measured by volume, it’s easy to accidentally add too much, leading to a denser, heavier brownie. By weighing ingredients, especially flour, you ensure consistency and replicate the intended recipe outcome more accurately.

Furthermore, the choice between crushed Heath Bars and Heath Milk Chocolate Toffee Bits, though seemingly minor, can impact the final texture and ease of preparation. The pre-packaged toffee bits offer consistent sizing and distribution, ensuring every bite gets that signature crunch. Crushing your own Heath bars might yield larger, more irregular pieces, which some bakers prefer for a more rustic feel. Either way, the distinctive buttery toffee flavor is paramount to these brownies.

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Classic Hershey’s All-American Heath Brownies Recipe

Hershey’s All American Heath Brownies

Anna

These delightful brownies are topped with an abundance of Heath Milk Chocolate Toffee Bits, creating a perfect symphony of chocolate and buttery crunch. This particular recipe comes straight from the Hershey’s Test Kitchen, ensuring an authentic taste of American tradition. It’s an easy-to-follow method that yields perfectly balanced brownies every time, making it a favorite for family gatherings, potlucks, or simply a sweet treat to enjoy at home.

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Prep Time

10 minutes
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Cook Time

20 minutes
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Total Time

30 minutes
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Course
Dessert

Cuisine
American

Servings
12

Ingredients

 

• ⅓ cup butter or margarine (80 grams)
• 1 ½ ounces unsweetened chocolate, chopped (42 grams)
• 1 cup sugar (200 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, measure with a light hand or weigh (125 grams)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ⅓ cups 8-oz. pkg. HEATH Milk Chocolate Toffee Bits

Instructions

 

• **Prepare Your Pan:** Preheat your oven to 350°F (175°C). For easy removal and clean-up, line an 8-inch metal baking pan with aluminum foil, ensuring the foil extends over the sides. Lightly spray the bottom and sides of the foil with cooking spray. This step is crucial for achieving clean-cut brownie squares.
• **Melt & Mix Wet Ingredients:** In a medium saucepan, gently melt the butter (or margarine) and chopped unsweetened chocolate over low heat. Stir occasionally to ensure a smooth, uniform mixture and prevent scorching. Once melted and well combined, remove from heat. Stir in the sugar until fully incorporated. Add the eggs, one at a time, beating well after each addition to ensure they are thoroughly blended and to incorporate some air, which contributes to the brownie’s texture. Finally, stir in the vanilla extract, lending a warm, aromatic note.
• **Combine Dry & Bake:** In a separate bowl, whisk together the all-purpose flour (remember to measure lightly or weigh for accuracy), baking powder, and salt. Gradually add this dry mixture to the chocolate mixture, stirring just until everything is well blended. Be careful not to overmix, as this can develop the gluten in the flour and lead to tough brownies. Spread the batter evenly into your prepared 8-inch pan. Bake for 20 minutes, or until the edges of the brownie begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
• **Add Toffee & Cool:** Remove the pan from the oven. Immediately and generously sprinkle the HEATH Milk Chocolate Toffee Bits over the hot brownies. This allows the residual heat to slightly soften the chocolate on the toffee bits, helping them adhere. Cover the pan tightly with foil and allow the brownies to cool completely in the pan on a wire rack. Cooling completely is essential for the brownies to set properly, making them much easier to cut into neat squares. Once cool, remove the foil and cut into your desired serving sizes. Enjoy!

Notes

 

• **Pan Size Matters:** Using an 8-inch square pan, as specified in this classic Hershey’s recipe, yields thicker, more substantial brownies. If you use a larger pan, the brownies will be thinner, and the baking time will need to be adjusted (likely reduced).
• **For Extra Fudginess (Optional):** While this recipe is known for its cakey texture, if you prefer a slightly more fudgy brownie, you can increase the butter by about 2 tablespoons and slightly reduce the flour by 1-2 tablespoons. Be aware this will alter the original Hershey’s profile.
• **Storage:** Store Heath Brownies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, they can be frozen for up to 2-3 months.
• **Serving Suggestions:** These brownies are phenomenal warm with a scoop of vanilla bean ice cream, a drizzle of caramel sauce, or a dollop of whipped cream. They also make a fantastic addition to any dessert platter or as a treat in a lunchbox.

Keyword
Heath, Brownies, Toffee, Chocolate, Hershey’s

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Why These Hershey’s Heath Brownies Are a Must-Try

In a world saturated with new and experimental dessert recipes, there’s something truly comforting and satisfying about a classic that stands the test of time. Hershey’s All-American Heath Brownies are precisely that kind of recipe. They’re not overly complicated, but they deliver a rich, familiar flavor and a satisfying texture that appeals to almost everyone. The balance of a subtly chocolatey, cakey brownie base with the distinct, buttery crunch of Heath toffee bits creates a dessert that’s both elegant and approachable.

These brownies are perfect for any occasion, from a casual weeknight treat to a special holiday gathering. Their robust flavor holds up well, and they travel easily, making them an excellent choice for potlucks, picnics, or bake sales. Plus, the visual appeal of the glistening toffee bits atop a dark chocolate brownie is undeniably appetizing. Whether you’re a seasoned baker or just starting out, this recipe is a reliable choice that promises delicious results and happy faces.

So, gather your ingredients, follow these straightforward steps, and prepare to delight in a batch of homemade Hershey’s Heath Brownies that are sure to become a new favorite in your baking repertoire. The combination of easy preparation, classic flavors, and an irresistible crunch makes this a recipe you’ll revisit again and again.