About 12-15 fun size candy bars, diced in half if larger
1/2 cup semi sweet chocolate chips, for top
1/3 cup m and m's, for top
Instructions
Preheat oven to 350F. Line an 8-by-8-inch baking pan with
aluminum foil leaving overhang on the sides, spray with cooking
spray; set aside.
In a large, microwave-safe bowl, add the butter and heat on high
power to melt, about 1 minute. Allow butter to cool momentarily so
you don't scramble the eggs.
Add the eggs, sugars, optional coffee, vanilla, and whisk to
combine.
Add the cocoa powder, optional espresso granules, optional salt,
and whisk to combine. If your cocoa powder is lumpy, it could take
a couple minutes of vigorous whisking.
Add the flour and stir until just combined, don't overmix.
Turn two-thirds of the batter out into prepared pan, reserving the
remaining one-third; just eyeball it. The reserved amount should be
about 1 1/2 cups; set reserved portion aside.
Place candy bar pieces onto batter, distributed evenly, in an even,
flat layer. I made 5 rows with about 5 pieces candy per row.
Top with reserved batter to cover candy. Gently smooth and
distribute batter with a spatula or knife
Evenly sprinkle chocolate chips over the top.
Evenly sprinkle the optional M&M's over the top.
Bake for about 30 minutes, or until done; don't overbake. A
toothpick inserted in the center should come out mostly clean, but
will likely have a few moist crumbs, but no batter. Allow brownies to
cool in pan for about 1 hour before lifting out with foil overhang
and slicing.
Brownies will keep airtight at room temperature or refrigerator for
up to 1 week, or in the freezer for up to 6 months. I prefer to store
them in the fridge and serve them slightly chilled.
Originally Submitted
3/10/2015
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