These Heath Bar brownies are super-rich and moist, with deep chocolate flavor and the buttery toffee taste of Heath Bars in every bite! They're a gluten-free treat that will have everyone asking for seconds and thirds!
I love baking brownies. Of course, classic chocolate brownies are always fantastic, but I like to get creative, as well. I love making variations like white chocolate Reese's brownies or caramel slice brownies. A new addition to my rotation is this Heath Bar brownie recipe.
These brownies are so moist and fudgy, and the added crushed Heath Bar adds a wonderfully buttery, toffee flavor that everyone just loves so much!
Jump to:
Why You'll Love These Heath Brownies
- Basic Ingredients: These bars are made with basic ingredients you can find in your kitchen or local grocery store.
- Easy: This is a basic brownie recipe, so it's quick, easy, and straightforward.
- So Fudgy: These brownies are the fudgiest you'll ever eat!
- Delicious Flavor: The Dutched cocoa and crushed Heath Bars give the brownies a delicious chocolate and toffee flavor.
Ingredients
- Gluten-Free Flour: I prefer Bob's Red Mill 1:1 gluten-free flour because it gives my baked goods the best texture.
- Dutched Cocoa Powder: I use OliveNation 22/24 Fat Dutched cocoa powder to give the brownies a deep chocolate flavor without bitterness. Use Code: NK15 for 15% off.
- Milk and Semi-Sweet Chocolate: Adding a combination of melted milk and semi-sweet chocolate adds a sweeter note while keeping the chocolate flavor deep and robust.
- Butter Flavor Olive Oil: I use Costabile butter olive oil to add fat and moisture, so the brownies are super moist and fudgy. Use Code: 15GoldenGK for 15% off.
- Heath Bar: A crushed Heath Bar adds buttery toffee flavor to the brownies.
- Vanilla: I prefer Singing Dog vanilla for its rich, deep vanilla flavor, quality, and purity.
- Caramel Chips and Heath Baking Chips: I like to sprinkle Caramel chips and Heath chips on top of the brownies before baking them for more flavor and a pretty look.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Traditional Brownies: Leave out the Heath bar and chips for traditional brownies.
- Chocolate: You can use milk, semi-sweet, dark, or a mix of any of those in these brownies.
- Olive Oil: If you don't have butter olive oil, regular olive oil will work just fine.
- Nuts: Add your favorite chopped nuts for more flavor and crunch.
- Chocolate Drizzle: Try drizzling melted chocolate over the top of the baked brownies for even more chocolate flavor.
How to Make These Heath Bar Brownies
1: Preheat the oven to 325 degrees and use a pastry brush to lightly coat the bottom and sides of an 8-inch baking pan with coconut oil. Then, place parchment paper on the bottom of the pan.
2: Melt the milk chocolate, semi-sweet chocolate, and olive oil in a small saucepan over medium-low heat until creamy, stirring continuously to prevent burning. Set it aside.
3: Whisk the dry ingredients in a medium bowl. Then, whisk the wet ingredients in a large bowl.
4: Add the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined. Finally, add the crushed Heath bar and gently mix with a rubber spatula to incorporate them.
5: Pour the batter into the pan and top with the caramel and Heath baking chips. Then, bake the brownies until a toothpick comes out almost clean with a few moist crumbs and the top is cracked.
6: Place the brownie pan on a wire cooling rack to cool for at least an hour.
7: Slice the fully cooled brownies and enjoy!
Hint
Be sure to stir continuously while melting your chocolate. It's easy to burn!
Storage
Store these brownies at room temperature for up to 5 days. For longer storage, wrap them in plastic wrap and freeze them for up to 3 months in an air-tight, freezer-safe container.
Never refrigerate your brownies. It will dry them out quickly!
What to Serve with Brownies with Heath Bar
Serve these brownies as a sweet treat after a meal, like air fryer honey garlic chicken, crock pot beef stew, or pork tenderloin.
These brownies also make a great addition to a dessert table at gatherings, alongside other sweet treats like pretzel chocolate chip cookies, chocolate coffee cookie sandwiches, or chocolate strawberry cupcakes.
Tips for the Best Brownies with Heath Bars
- Stir your chocolate continuously while you melt it to prevent scorching.
- Loosely spoon your flour into your measuring cup to prevent packing and using too much.
- Mix your brownie batter until just combined for the best texture.
- Bring your eggs to room temperature so they incorporate more easily into the batter.
- Leave an overhang on either side of your baking pan when lining it with parchment paper. They make great handles for easily removing your brownies after they've cooled!
More Delicious Brownies
FAQ
Dutched cocoa powder is cocoa powder treated with an alkaline solution to neutralize its acidity. This creates deep chocolate flavor, more flavor, and better texture without bitterness.
If you don't have cocoa powder, you can use any cocoa powder in this recipe.
These brownies use butter olive oil in place of butter to add butter flavor and healthy fat without saturated fat.
If you use too much flour, your brownies can be dry or tough. Brownies will also bake up tough if the batter is overmixed.
Related
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📖 Recipe
Heath Bar Brownies
Equipment
- 8 inch baking pan
Ingredients
- 1 cup gluten free flour
- ½ cup semi-sweet chocolate
- ½ cup milk chocolate
- 4 oz Heath Bar crushed
- ½ cup butter olive oil
- ¼ cup 22/24 Dutched cocoa powder
- 4 eggs room temperature
- 1 cup sugar
- ½ cup brown sugar
- ½ teaspoon salt
- 2 teaspoon Singing Dog vanilla
- Caramel chips
- Heath chips
Instructions
- Preheat the oven to 325 degrees. Then, use a pastry brush to lightly coat the bottom and sides of an 8-inch baking pan. Place parchment paper on the bottom of the pan.
- Melt the milk chocolate, semi-sweet chocolate, and butter olive oil over medium-low heat in a small saucepan, stirring continuously until creamy. Set aside.
- In a medium bowl, whisk the cocoa powder, flour, and salt.
- In a large bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla until combined.
- Mix the dry ingredients into the wet ingredients with a rubber spatula until just combined. Then, add the crushed Heath bar and gently mix to incorporate the crushed bits.
- Pour the batter into the prepared pan and smooth it out with a spatula. Then, sprinkle it with caramel and Heath chips.
- Bake the brownies for 35 to 45 minutes until a toothpick comes out mostly clean with a few crumbs and the top is cracked.
- Place the brownie pan on a wire cooling rack and let the brownies cool completely before slicing.
Notes
- Store for up to 5 days at room temperature in an airtight container.
- Wrap individual brownies in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Bring all cold ingredients to room temperature for easier, more complete mixing.
- To avoid tough brownies, mix the batter until just combined.
- Measure your flour by weight or loosely spoon it into the measuring cup to avoid packing it and using too much.
- Use a sharp knife and very gentle, even strokes to slice your brownies to reduce tearing and jagged edges.
Tisha says
I love Heath bars! This recipe was easy to follow and turned out so well!
Sonja says
I spotted these brownies and thought they looked delicious, but being in Ireland, I wondered what on earth Heath bars might be. A quick following your link had me think they look like Daim, which we can get here at Ikea. So that's what I used. They were absolutely addictive!
Liz says
I love Heath bars and these brownies did not disappoint!! They're delicious!
Swathi says
Heath bar brownies is delicious I have tried it, and I enjoyed making it.
Genevieve says
You can never go wrong with a healthy brownie recipe. These look delicious and are so easy to make!
Criss says
I tried this recipe, and these Heath Bar brownies are amazing! The crunchy toffee bits add the perfect texture, and they’re so rich and chocolatey. Definitely a new favorite!