CANDY BAR BROWNIES
The two kinds of candy bars baked into these brownies make them an extra-special treat. -Sharon Evans, Clear Lake, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 73mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
CANDY BAR BROWNIES
Isn't it funny how recipes go around in cycles? I remember folks adding candy bars to brownies back in the 1980's, then Christy Jordan (of Southern Plate) wrote about the same thing, except using Symphony Bars. Were Symphony Bars even around back then? Anyway, I decided to experiment with some of the candy bars out there now. ...
Provided by Fran Miller
Categories Other Desserts
Time 30m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees F (or as directed on the brownie mix box). Mist a 13 x 9"** pan with cooking spray.
- 2. Mix brownie batter using the directions on the box.
- 3. Pour 1/2 of the batter into the prepared pan, spreading evenly.
- 4. Unwrap the large candy bars and place on top of the brownie batter.
- 5. Spread the remaining batter over the candy bars, covering them completely.
- 6. Bake 25-30 minutes, checking the edges for doneness since the toothpick method won't work in the melted chocolate. Remove from the oven & cool on a cooling rack.
- 7. Cut & serve when the brownies cool. Watch out for the stampede! =^..^=
- 8. **Christy Jordan recommended using an 8 x 8" pan, which would make a thicker brownie. The baking time would also need adjusted to around 45 minutes. You'd also only need 2 large candy bars.
COCONUT-CANDY BAR BROWNIES
Give candy bar brownies big flavor with tasty coconut. When the occasion calls for scrumptiousness, Coconut-Candy Bar Brownies are ready to do the job!
Provided by My Food and Family
Categories Bars & Squares
Time 2h15m
Yield 36 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Combine coconut and milk; spread over dessert. Bring cream just to boil in small saucepan on low heat. Pour over semi-sweet chocolate in medium bowl; let stand 1 min. Beat with whisk until chocolate is completely melted and mixture is well blended. Cool to room temperature, stirring frequently.
- Spread semi-sweet chocolate mixture over coconut layer on brownie. Refrigerate 45 min. or until chocolate layer is firm. Use foil handles to remove brownie from pan before cutting to serve.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE COCONUT MOUNDS BAR BROWNIES
These coconut brownies are like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!
Provided by Averie Sunshine
Categories Brownies
Time 2h43m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. It's mandatory to line your pan or you'll never get the brownies out.
- In a large microwave-safe bowl, combine the dark chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Reheat in 15-second bursts until mixture can be stirred smooth.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules, and whisk until smooth. Coffee and espresso don't make the brownies taste like coffee; they enhance the chocolate flavor.
- Add the flour and stir until just combined; don't overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula and bake until brownies are just set and done, about 28 minutes in my oven. Start checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Don't overbake because brownies go back into the oven after they're topped with coconut.
- While brownies are baking, in a large bowl (the same one you used for the brownies is fine, just wipe it clean with a paper towel) combine the coconut, sweetened condensed milk, and toss to coat evenly; set aside until brownies come out of oven.
- When brownies are done and removed from the oven, evenly top with the coconut mixture. Smooth the top lightly with a spatula, pushing mixture gentle into all corners.
- Evenly sprinkle with chocolate chips.
- Return pan to oven and bake for 5 minutes.
- Remove pan from oven and using a spatula, lightly smooth the chocolate chips. They will be have softened enough to smooth out when pressed lightly with a spatula.
- Place pan on a wire rack and allow to cool, undisturbed, for at least 2 to 3 hours, or until top chocolate layer has set; allowing to cool overnight is best.
- When ready to serve, lift brownies of pan using foil overhang, place on a large cutting board, and slice with your biggest and sharpest knife. Slicing is messy, but the longer brownies cool, the easier and less messy it is.
Nutrition Facts : Calories 415 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 89 grams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
COCONUT MACAROON BROWNIES
Chocolate and coconut are a perfect combination, one that can be reimagined in myriad ways, be it a coconut-filled candy bar or macaroons drizzled with bittersweet chocolate. Here, the two star in a pan of chewy brownies, with mounds of sweetened condensed milk-bathed coconut crowning the top. Half cookie, half candy, they're over the top in the very best way. This recipe calls for an 8-inch square pan, but, if you only have a 9-inch square pan, shave a few minutes off the baking time.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 16 brownies
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
- Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
- Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.
- Make the coconut mounds: In a medium bowl, combine shredded coconut, condensed milk, egg white, vanilla and fine sea salt. Using a rubber spatula, mix until well combined. Using a small ice cream scoop or a tablespoon, drop 16 evenly spaced mounds of the coconut mixture, in 4 by 4 rows, onto the brownie batter.
- Sprinkle top lightly with flaky sea salt. Bake until the coconut mounds are golden brown and the brownie top is set and firm to touch, especially in the center, 25 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.
COCONUT-CANDY BAR BROWNIES
Steps:
- PREHEAT oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and walnuts until well blended. Spread into greased foil-lined 13x9-inch baking pan.
- BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely in pan on wire rack.
- MIX coconut and milk until well blended. Spread over top of dessert; set aside. Heat cream in small saucepan on low heat until simmering. Pour over chopped semi-sweet chocolate; let stand 1 min. Beat with wire whisk until chocolate is completely melted. Cool to room temperature, stirring frequently. Spread over coconut layer; cover. Refrigerate 45 min. or until chocolate layer is set. Cut into 36 brownies to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOMEMADE COCONUT BROWNIES
My children and grandchildren are the light of my life. I always try to have homemade cookies or brownies on hand for them when they visit. This recipe is one of their favorites. -Carol Lipp, Timber Lake, South Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
Nutrition Facts : Calories 251 calories, Fat 12g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
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- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 inch square tin with baking or parchment paper, ensuring two sides of the paper overhang.
- Place butter and chocolate in a heatproof bowl and heat in the microwave until smooth and creamy. Leave to cool slightly.
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- Preheat the oven to 350 F. Line a square 8x8-inch baking dish with foil, extending the foil up and over the sides of the pan. Spray the foil with nonstick cooking spray.
- Combine the shredded coconut and the sweetened condensed milk together in a small bowl, and stir well, until the coconut is evenly moistened. Set aside for now.
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- Once the chocolates are melted and smooth, add the cocoa powder and whisk it in until well-combined.
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