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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From the Junior League of Tallahassee's 2009 A Thyme to Celebrate cookbook ( ). Linda Richard, the owner of The Cake Shop, tinkered with her brownie recipe until discovering the perfect combination of sweet, gooey, and crunchy. Ingredients:
4 ounces unsweetened baking chocolate |
3/4 cup butter (1 1/2 sticks) or 3/4 cup margarine (1 1/2 sticks) |
2 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
2 (6 7/8 ounce) bars hershey's symphony candies |
Directions:
1. Preheat the oven to 350 degrees.
2. Place the baking chocolate and butter in a microwave safe bowl and microwave on high for 2 minutes, or until butter melts, stirring at 30-second intervals until smooth.
3. Stir in sugar, eggs and vanilla.
4. Add the flour and mix well.
5. Spread in a greased and floured 9x13-inch baking pan.
6. Press candy bar squares into the batter.
7. Bake for 30 to 35 minutes or until the brownies pull from the sides of the pan.
8. Remove from the oven to cool.
9. Cut into squares.
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