All-New Cake Mix Doctor - Anne Byrn [177]
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MUSIC TO MY MOUTH BROWNIES
I MIGHT NOT GO SO FAR as to say this recipe has a cult-like following, but it’s pretty close! This is one of those supereasy recipes that travel by word of mouth, and I had to share it with you here. It is essentially a plain brownie into which you fold chopped Symphony candy bars, the kind with the almonds and toffee. When it bakes the candy becomes creamy and mousselike. So you bite into these soft pockets of chocolate loveliness—get the picture? You can use any mix you like for the brownies, but make sure you do not refrigerate them because if you do the creamy candy bars will harden and won’t soften even if you bring the brownies back to room temperature.
makes:
16 brownies
prep:
10 minutes
bake:
38 to 42 minutes
cool:
20 minutes
Vegetable oil spray, for misting the pan
1 package (about 20 ounces) brownie mix
8 tablespoons (1 stick) butter, melted
2 large eggs
2 Hershey’s Symphony chocolate bars with almonds and toffee (4.25 ounces each), coarsely chopped
Candy Bar Brownies
You can follow the same recipe and replace the Symphony bars with four chopped Milky Way bars (2.05 ounces each) or four Baby Ruth bars (2.1 ounces each), too. All brownies that have candy bars folded in taste best when kept at room temperature. And to make slicing neater, wipe off the knife between cuts.
1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist the bottom of an 8-inch square metal baking pan with vegetable oil spray and set the pan aside.
2. Place the brownie mix, butter, and eggs in a large mixing bowl and stir with a wooden spoon until moistened, about 40 strokes. Fold in the chopped chocolate bars. Transfer the batter to the prepared baking pan, smoothing the top with a rubber spatula, and place the pan in the oven.
3. Bake the brownies until the edges have set and the center is still a little soft (press it lightly with a finger), 38 to 42 minutes. Transfer the baking pan to a wire rack and let the brownies cool for 20 minutes before cutting them into 2-inch square bars and serving.
Keep It Fresh! Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to five days. Freeze the brownies in the pan, covered with aluminum foil, for up to three months although the candy bars will get hard after freezing. Let the brownies thaw overnight on the counter before serving.
Five More Bake Sale Tips
1. Buy ingredients in bulk at wholesale clubs to save money. The larger size mixes are perfect for bake sale portions.
2. Most recipes can be doubled in the same (large) bowl with success. You may not want to more than double up as it becomes difficult to blend ingredients in very large amounts. Instead, make two batches at a time and then begin again with another two batches.
3. Buy disposable pans to speed prep time. Breads that benefit from reheating can be sold right in the pan.
4. Begin baking several weeks ahead of time and freeze things. Breads, cakes, cookies, and bars all freeze well in resealable plastic freezer bags.
5. Many people are allergic to nuts, so if you’re baking with them or nut oils, label the item accordingly.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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