Ingredients:
1 cup chopped pecans (optional)
1 cup all-purpose white 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 bars, chopped fine
1 cup sweetened flaked coconut
Directions:
Preheat oven to 325 F.
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.
Immediately turn out into a small bowl, and let cool; set aside.
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.
Grease the foil or coat with nonstick spray.
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.
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.
Turn out the batter into baking pan, spreading to the edges.
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.
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.
Carefully peel off and discard the foil.
Using a large sharp knife, cut the brownies into 12 bars, wipe the knife clean between cuts.
Store the brownies in an airtight container for up to 4 days or freeze for up to 1 month.
If freezing, leave the brownie slab whole, then cut into bars when partially thawed.
Servings: 12
Time preparation: 15 min.
Time total: 45 min.