You can use any candybar you like, I have tried several and they all
turned out great.
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.
The candybars give it the bumpy papery surface like a box mix, only
these are better! The Dutch-process cocoa powder gives it the dark
color.
1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for
greasing the pan
1 1/2 cups sugar
2 large eggs
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cups dutch-process cocoa powder
1/2 cup all-purpose flour
10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups),
refrigerator cold (recommended: Snickers "fun size")
Preheat oven to 350 degrees F.
Grease 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.
Put 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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