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.