• 16servings
  • 40minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 4- chocolate covered candy bars ( such as milky way or midnight bars)cut into 1/2 inch chunks

  2. 1 1/4-- cups unsifted bleached cake flour

  3. 1/4-- cup unsweetened cocoa powder

  4. 1/4-- teaspoon baking powder

  5. 1/8- teaspoon salt

  6. 1/2- pound ( 16 tablespoons or 2 sticks) unsalted butter melted and cooled to tepid…..

  7. 4- ounces unsweetened chocolate , melted and cooled to tepid

  8. 4- large eggs

  9. 2- cups granulated sugar

  10. 2 1/2 - teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 degrees F.

  2. Film the inside of a 9x9 by 2 inch baking pan with non stick cooking spray..

  3. Chill the candy…..refrigerate the chunks of chocolate candy for 20 minutes.

  4. Refrigerating the candy helps to keep its shape intact as its incorporated into the batter…….

  5. Mix the batter , sift the flour, cocoa powder, baking powder, and salt onto a sheet of waxed paper.

  6. In a medium -sized mixing bowl, whisk the melted butter and chocolate until smooth.

  7. In a large mixing bowl , whisk until combined, about 30 seconds Blend in the vanilla extract and melted butter- chocolate mixture.

  8. Sift the flour mixture over and stir to form a batter, mixing thoroughly until the particles of flour are absorbed, using a whisk or flat wooden paddle Carefully stir in the chunks of candy Scrape the batter into the prepared pan and spread evenly Smooth the top with a rubber spatula Bake , the brownies in the preheated oven for 35- 40 minutes, or until set.

  9. Let the brownies stand in pan on a cooling rack for 2 hours Refrigerate for 1 hour With a small sharp knife , cut them into quarters then cut each quarter into 4 squares Remove the squares from the baking pan , using a small spatula Store in airtight container makes 16 squares.


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