Fudgy brownies are layered with pecans, HERSHEY'S CHIPITS SKOR Toffee Bits and HERSHEY’S Caramel Syrup for a rich and decadent treat.
BAKE MODE:
Prevent your screen from going dark while you bake.
Preheat oven to 350°F (180°C) and set rack to middle of oven. Grease 8-inch (20 cm) square baking pan and line with parchment paper so it overhangs edges.
Whisk together flour, baking powder and salt in medium bowl.
Melt HERSHEY'S CHIPITS Dark Chocolate Chips and butter in large bowl fitted over saucepan of barely simmering water.
Remove from heat. Stir in sugar and HERSHEY'S COCOA Natural Cocoa until blended. Let cool slightly.
Add eggs one at a time, beating well to incorporate after each addition. Stir in vanilla. Stir in flour mixture just until combined. Fold in half the pecans and half the HERSHEY'S CHIPITS SKOR Toffee Bits. Scrape batter into prepared pan; smooth top. Sprinkle top with remaining pecans. Drizzle with half the HERSHEY'S Caramel Syrup.
Substitute pecans with peanuts or cashews if preferred.
Bake for 40 to 45 minutes or until tester inserted in center comes out with just a few moist crumbs clinging to it. Let cool completely on wire rack.
Remove brownies from pan and discard parchment. Cut into 9 bars. Drizzle with remaining HERSHEY'S Caramel Syrup and sprinkle with remaining HERSHEY'S CHIPITS SKOR Toffee Bits.
For nut-free bars, substitute pecans with an equal amount of unsweetened shredded coconut or sunflower seeds.
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