These brownies are pretty darn awesome. These are luscious, chocolatey, rich brownies with peanut butter swirled in the top for added goodness. But that’s not all.

They’re sent completely over the top by the pile of chopped up candy bars mixed into the batter. The original recipe calls for Snickers, but we didn’t have any. We had a whole mess of other candy leftover from Halloween, so I used a combination of Milky Way, Reese’s cups, Rolos, and Heath bars.

Most everything except for the Reese’s kind of melted and disappeared into the brownies, just making them more decadent. Some of the candy sank to the bottom and turned into nuggets of concentrated chocolatey awesomeness… I don’t really know how to describe it, but I can tell you that they’re James’ favorite part.



These brownies would be great without the candy, too. They’re fudgy and rich and fantastic.

 

 

 

 

Candy Bar Brownies

Slightly adapted from Two Peas and Their Pod

Yield: 24 brownies   Cook Time: 35-40 minutes

1 cup butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup dutch processed cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chopped candy bars, such as Milky Way, Rolo, Reese’s Cups, Heath Bars, and/or Snickers
1/3 cup creamy peanut butter

1. Heat oven to 350°F. Grease a 9 x 13 pan and set aside.

2. Melt butter in a medium saucepan over medium heat. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Stir in candy bar chunks. Pour batter into prepared pan.

3. Drop dollops of peanut butter over the batter. Using a knife, swirl peanut butter into brownies. Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.

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