What do you do when you have chocolate candy bars lying around and your husband is bugging you to make brownies? You make chocolate candy bar brownies.
And what do you do but blog it after, especially after a lovely food blogger (Ann, that’s you!) urges you to? I blogged this before way back when no one read this, so here it is again, with better pictures.
Our preferred choices. Crunchie – honeycomb wrapped in chocolate. Bounty – coconut wrapped in chocolate. You can use any candy bar you like. These are mini ones, packaged a dozen a pack.
This is a slightly modified recipe I found online. I can’t remember the original source. Oops.
- 2 large eggs, lightly beaten
- 3/4 cup granulated sugar (original recipe calls for 1 cup, and I modify the sugar level based on what candy bar I use. The Crunchie is sweet on its own, so I used 1/2 cup of sugar)
- 3/8 cup or 85 g tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup or 110g all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons + 2 teaspoons unsweetened natural cocoa powder
- 4 chocolate candy bars (mini), chopped (you can add as many as you like, 2 would be minimum)
- Preheat oven to 350F°. Line an 8 inch metal pan with foil and spray foil with cooking spray.
- Stir beaten 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 chocolate candy bars.
- Spoon mixture into pan and bake at 350F° 22 minutes. Remove pan from oven and sprinkle top with the remaining chopped chocolate candy bars. return to oven and bake for 5 more minutes.
- Remove from oven and cool on rack, then transfer to refrigerator to chill. When brownies are cold, lift foil from pan and score into squares.