Brownies | Writing, Wishing

Foodie Friday: Chocolate Candy Bar Brownies

February 17, 2012 By Alison

Link up now with February’s edition of Memories Captured with my co-host Galit Breen of These Little Waves and I! Join us between February 13 - 17 and you have a chance to win a $75 Minted gift card! Link up here now!

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.

Crunchie Brownie. See the melted honeycomb on top? Delish.

Ingredients

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)

Directions

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.

Bounty brownie. Melted coconut everywhere. Swoon.

Make this, and you’ll never regret it.

Do you love brownies?

Bounty Brownies

April 18, 2011 By Alison

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

Ingredients

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

Directions

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 350F° 22 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.

Enjoy!