Bounty Brownies

posted in: Brownies, Recipes 0 comments
Sunday was a terrible day for me. I went to bed with a tummy ache and ended up sleeping for a total of, oh, it felt like 10 minutes. I woke up feeling nauseous, fatigued and the tummy ache had turned into pain. And no, I’m not pregnant, hah!
Turns out, it’s bacterial gastroenteritis. I ate bad chicken basically. So why am I telling you this story with a post titled ‘Bounty Brownies’? Because strangely enough, despite having lost my appetite and feeling like I want to crawl into bed and lie there forever, the thought of Bounty Brownies cheered me up. And so I share. 
This recipe is modified from a recipe I found online. 

Bounty Brownies

Trust me, it tastes better than it looks
2 large eggs, lightly beaten
3/4 cup granulated sugar (original recipe calls for 1 cup, but I don’t like it that sweet)
3/8 cup or 85g tablespoons stick unsalted butter, melted
1 teaspoon vanilla extract
1 cup or 110g all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons + 2 teaspoons unsweetened natural cocoa powder
4 Bounty Bars (mini), chopped (you can add as many as you like, 2 would be minimum)
*You can replace Bounty with any candy of your choice
Preheat oven to 350F°. Line an 8 inch metal pan with foil and spray foil with cooking spray.

Stir eggs, sugar, melted butter and vanilla extract together in a mixing bowl.

Combine flour, baking powder, salt and cocoa powder; stir into sugar mixture. Fold in half of the chopped Bounty Bars.

Spoon mixture into pan and bake at 35022 minutes. Remove pan from oven and sprinkle top with the remaining chopped Bounty Bars. return to oven and bake for 5 more minutes. Remove from oven and cook on rack then transfer to refrigerator to chill. When brownies are cold, lift foil from pan and score into squares. 




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