12-15, depending on serving size
Fran's StoryIsn't it funny how recipes go around in cycles? I remember folks adding candy bars to brownies back in the 1980's, then Christy Jordan (of Southern Plate) wrote about the same thing, except using Symphony Bars. Were Symphony Bars even around back then?
Anyway, I decided to experiment with some of the candy bars out there now. What a fun way to kick a box brownie mix up a notch!
This photo shows brownies with a Symphony Bar in the center (thanks, Christy!) on the left and a white chocolate with Orea pieces candy bar on the right. Both were made with the same brownie mix. YUMMY!
box of brownie mix, 13 x 9 family size
cooking oil, as directed on box
water, as directed on box
eggs, as directed on box
large candy bars** (see direction #8 below.)
walnuts, optional (i used them, but i won't next time)
1Preheat oven to 350 degrees F (or as directed on the brownie mix box). Mist a 13 x 9"** pan with cooking spray.
2Mix brownie batter using the directions on the box.
3Pour 1/2 of the batter into the prepared pan, spreading evenly.
4Unwrap the large candy bars and place on top of the brownie batter.
5Spread the remaining batter over the candy bars, covering them completely.
6Bake 25-30 minutes, checking the edges for doneness since the toothpick method won't work in the melted chocolate. Remove from the oven & cool on a cooling rack.
7Cut & serve when the brownies cool. Watch out for the stampede! =^..^=
8**Christy Jordan recommended using an 8 x 8" pan, which would make a thicker brownie. The baking time would also need adjusted to around 45 minutes. You'd also only need 2 large candy bars.