The best teachers possess the ability to make themselves open books to their students, encouraging questions and fostering love for knowledge while maintaining a friendly rapport. In the realm of baking-the culinary field most deeply grounded in science, my top mentors have been persistent, uplifting, and meticulous, yet never forget to remind me to enjoy the process. My foremost guide in the world of baking was none other than the legendary Maida Heatter.

Although we never crossed paths, and she departed from us in 2019 at an age of 102, the immeasurable intimacy I developed through decades of bringing her creations to life makes me feel as though she was my old friend. Heatter, who was never formally trained in baking, embarked on her culinary journey with an unwavering desire to share her exceptional baked creations with the world. Her intrepid spirit took her from operating a humble coffee shop near Miami to writing multiple cookbooks and having her recipes included in nationwide publications.

Launching her first cookbook in 1974 at age 58, Heatter was no stranger to self-advocacy. Laden with brownies and bar cookies in her purse, she would distribute them to strangers, directing them to her book whenever they asked for the recipe. Her tenacity initially brought her into the spotlight. Still, it was the rigorous testing she implemented, her down-to-earth teaching style, and her ability to inspire novice bakers that secured her position as a baking icon.

Her recipes always produced desired results, giving newfound bakers confidence and encouraging their continuous baking ventures. Her step-by-step instructions were always exact, but far from dry and academic. For instance, for her Chocolate Toffee Bar Brownies recipe, published in the March 1995 issue of Food & Wine, she used a quote from Mae West, “Too much of a good thing can be wonderful,” to breach the stigma of counting calories. Her unforgettable creations secured her a special place in the hearts of dessert lovers everywhere.

Even as her fame grew, she remained humble. After being awarded multiple accolitypes from the James Beard Foundation, she was inducted into the foundation’s Cookbook Hall of Fame in 1998. At 82, she attained her distinction by joyously throwing packaged brownies into the sea of her adoring fans.

Through her recipes, Heatter invites us into her world. One such creation was her Toffee Brownies, a simplistic delight of toffee bars mixed with the batter paired with melted chocolate. The dish earned further depth with the addition of pecans, and a chewy bite from the toffee bars sprinkled on top.

This recipe, among others, reimagine everyday ingredients, allowing everyone to be part of Heatter’s culinary journey. Just like her approach to life, her approach to baking is anything but reserved and offers a timeless take on love for baking.