So while everyone else is talking about how they will exercise more, eat less, lose weight, and be healthier in the new year, I will instead entice you with a tasty brownie recipe, helping you put off that resolution just a little bit longer. 😉 The original recipe fills a jelly roll pan but that’s too much temptation even for me.
May the new year bring much sweetness to your life!
1/2 cup white whole wheat flour
3/4 tsp baking powder
1/4 tsp sea salt
6 oz unsweetened chocolate
1/2 cup salted butter
1 1/2 cups granulated sugar
3 large eggs, room temp
1 Tbsp vanilla extract
1/2 cup Heath chocolate covered toffee pieces
1/2 cup chopped pecans
4 oz Ghiradelli white chocolate baking bar, coarsely chopped
Preheat the oven to 350 degrees Fahrenheit. Grease a 13×9 baking pan and line with parchment paper, leaving an overhang for easy removal of brownies.
In a double boiler (or by placing the stainless steel or glass mixing bowl over a saucepan of boiling water), melt the unsweetened chocolate and butter, stirring occasionally. When melted, remove from stove and let sit for 5-10 minutes.
Put mixing bowl on mixer (or pour the melted chocolate/butter into a mixing bowl) and add the sugar, eggs (one at a time), and vanilla extract. Once blended, add the baking powder, salt, and flour and mix until fully incorporated. Pour into prepared baking pan. Sprinkle the chocolate covered toffee pieces, pecans, and chopped white chocolate over the top and bake for 25-30 minutes, or until a cake tester inserted in the middle comes out with moist crumbs. Be careful not to over-bake.
Cool completely before cutting. You may even want to pop them in the freezer for a bit to make cutting even easier. Makes about 24 bars, depending on the size you cut them.