Our friends P & T invited us over to their house on Sunday, and I gallantly said I would bring a dessert.
Except that I barely ever cook, I didn’t have much time, and I couldn’t think of anything to make.
And then I remembered these candy bar brownies.
I saw this recipe in a newspaper column about five years ago, back when we were still living in Texas.
At the time, it seemed over-the-top decadent for a picnic or potluck, which struck me as being particularly Texan.
These brownies couldn’t be easier (even for me!), and they turn out great every time. You can also mix up the filling, but I am partial to the original recipe.
- Two family-size (9″ x 13″ pan) boxes of brownie mix (I use Betty Crocker fudge brownie mix)
- Eggs, oil, water – whatever the brownie mixes say you need
- Three oversized Hershey Symphony candy bars with almonds and toffee bits
Here’s what to do:
- Spray a 9″ x 13″ cake pan with cooking spray
- Prepare the boxes of brownie mix according to instructions
- Pour half of the raw dough into the prepared pan
- Top with broken-up pieces of the candy bars
- Cover with the rest of the brownie mix
- Bake at 350 F for one hour. This last part is important! It takes a long time for these to be done.
Here’s a snap from the half-way point:
I leave the candy bar pieces pretty large and distribute them so that each brownie will have a bit of candy.
After baking, the candy bars form a truffle-like layer of filling that is absolutely delicious.
A few tips:
- Don’t try to skimp and just use one box of brownie mix, unless you use an 8″ x 8″ pan. Otherwise, they’ll be too thin and you’ll lose the layered effect if you use a 9″ x 13″ pan.
- Box brownie mix is also fine for this recipe, since the truffle-y filling is the star.
- There’s something about the smooth and creamy texture of the Symphony bars that make them well-suited for this, but these would also be awesome with Reese’s peanut butter cups in the middle.