Heath Bar Brownies

I just made these today. Nathaniel was not impressed with Heath Bars alone, but I had a feeling that he would like these brownies. I was right and he loved them.

Heath Bar Brownies adapted from Maida Heatter's Brand-New Book of Great Cookies

6 1/2 oz Heath bars
2 oz unsweetened chocolate
4 oz unsalted butter (1 stick)
2 large eggs
1/2 teas vanilla
1/4 teas salt
3/4 cup sugar
1 cup sifted flour

Adjust a rack one-third up from the bottom of the oven and preheat oven to 350 degrees. Prepare a 8 inch square pan by lining it with foil with the shiny side up, then butter it (I sprayed it instead--less work!).

To cut up the Heath bars, work on a cutting board with a sharp and heavy knife. Cut through the long sides into slices 1/4 to 1/3 inch wide (about 1 1/2 cups of cut up Heath bars). Chop a scant 1/4 cup of the cut up bars into smaller pieces (to sprinkle on top), keep these separate.

Place the unsweetened chocolate and butter in the top of a small double boiler over warm water on moderate heat. Stir occasionally until melted. Remove the top of the double boiler and set aside.

In the small bowl of an electric mixer beat the eggs, vanilla, salt and sugar until mixed. Add the chocolate mixture (which may still be warm) and beat only to mix. Then add the flour and beat only to mix. Remove bowl from mixer and add all but the 1/4 cup of the smaller Heath bar pieces.

Turn into the prepared pan and spread smooth. Sprinkle the smaller pieces of Heath bars over the top. Bake for 28 minutes, until a toothpick inserted in the middle comes out just barely clean.

Remove the pan from the oven, let stand until cool. Cut into small pieces. Serve at room temperature or refrigerated.

Frozen Hot Chocolate

I am sure that a few of you are wondering what the heck frozen hot chocolate is. Personally, I think it's kind of weird too. If you remember from earlier posts, I don't really like chocolate but my son was having a hard day and I decided that he needed some cheering up. This recipe helped out some and he really did like it. It comes from the famous dessert place, Serendipity 3, in NYC where celebrities hob nob all the time. This makes A LOT. The cookbook just said a gigantic Serendipity-sized serving. It made easily 5 margarita sized drinks.

Frozen Hot Chocolate from Sweet Serendipity

3 oz of a variety of your favorite chocolates

2 teas store bought hot chocolate mix

1 1/2 tbs sugar

1 1/2 cups milk

3 cups ice

whipped cream

-chop chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

-in a blender place the remaining cup of milk, the room temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream. Enjoy with a spoon or a straw--or both!