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Candy Bar Chocolate Brownies

4.4(67)

Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn't ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup's a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you'll get mush instead of chunks.

by Dave Lieberman·published 2015-06-29

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AmericanDessert

Servings

about 16 brownies

Total time

—

Calories / serving

357 kcal

Ingredients (10)

serves

1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the panbutter
1 1/2 cups sugarsugar
2 large eggsegg
2 tablespoons waterwater
1/2 teaspoon vanilla extractvanilla-extract
1/2 teaspoon saltsalt
1/2 teaspoon baking powderbaking-powder
3/4 cups unsweetened cocoa powder
1/2 cup all-purpose flourflour
10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended - Snickers fun size)

Instructions (3 steps)

01Preheat oven to 350 degrees F.
02Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
03Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

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Not rich — missing servings, total time, or calories.