Candy Bar Brownies

If you love ooey – If you love gooey – If you love a rich, sweet brownie – this is the one for you.

It can be made with any type of candy bar – just pick your favorite.  Pictures below are made with Reese’s Mini Peanut Butter cups.

You need to plan ahead when making these brownies as they need to cool for at least 3 hours to allow for a nice cut edge.

Preheat oven to 350 degrees.

cooking spray

Line an 8 x 8 inch baking pan with aluminum foil, spray with cooking spray; set aside.

1/2 cup unsalted butter, melted

In a microwave safe bowl, melt the butter.  Allow the butter to cool momentarily.  I put it in the frig for a few minutes.

1 large egg

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 T. vanilla

Add egg, sugars, and vanilla.  Whisk vigorously until combined – about 1 minute.

1  1/2 cups flour

1/2 tsp. baking soda

pinch of salt

Add flour, baking soda, salt and stir until just incorporated.  Batter will be quite thick and dense.

Reserve 1/2 cup batter; set aside.

Press remaining batter into prepared pan – a rubber spatula works well.

1 heaping cup of your favorite candy bar  

Mini’s are the easiest but you can roughly chop full-size candy bars such as Snickers, Milky Way, Butterfinger, Heath, Rolos, Reese’s

Evenly sprinkle the candy over the batter.

 

1/2 cup sweetened condensed milk  (about a half of a can)

Pour sweetened condensed milk over the top.

Using your fingers, drop small bits of the reserved cookie dough over the top.

Bake for about 30 – 32 minutes, or until a toothpick comes out without cookie dough batter clinging to it.  It may not be clean because you are going through other layers.  The edges will be firm, raised and golden.  The sweetened condensed milk should be pretty well set – but it will still be gooey.  Bars will firm up in the pan as they cool.

Allow bars to cool in the pan for at least  an hour and then 2 hours in the refrigerator, or overnight.

Lift bars out of the pan by lifting the foil.  Remove foil, being careful because some little pieces may stick.  Cut into bars or squares.

These were made with 3 Musketeers ….. which I would not make again.  The fluffy inside of the candy kind of disappeared.

Using Almond Joy gave little pieces of nut and coconut throughout the bar.

FULL RECIPE WITHOUT PICTURES —

CANDY BAR BROWNIES

1/2 cup unsalted butter, melted

1 large egg

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 T. vanilla

1  1/2 cups flour

1/2 tsp. baking soda

pinch of salt

1 heaping cup of your favorite candy bar.  Mini’s are the easiest but you can roughly chop full-size candy bars such as Snickers, Milky Way, Butterfinger, Heath, Rolos, Reese’s. 

1/2 cup sweetened condensed milk

cooking spray

Preheat oven to 350 degrees.

Line an 8 x 8 inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a microwave safe bowl, melt the butter.  Allow the butter to cool momentarily.  I put it in the frig for a few minutes.

Add egg, sugars, and vanilla.  Whisk vigorously until combined – about 1 minute.

Add flour, baking soda, salt and stir until just incorporated.  Batter will be quite thick and dense.

Reserve 1/2 cup batter; set aside.

Press remaining batter into prepared pan – a rubber spatula works well.

Evenly sprinkle the candy over the batter.

Pour sweetened condensed milk over the top.

Using your fingers, lightly crumble the reserved cookie dough over the top.

Bake for about 30 – 32 minutes, or until a toothpick comes out without cookie dough batter clinging to it.  It may not be clean because you are going through other layers.  The edges will be firm, raised and golden.  The sweetened condensed milk should be pretty well set – but it will still be gooey.  Bars will firm up more in the pan as they cool.

Allow bars to cool in the pan for at least  an hour and then 2 hours in the refrigerator, or overnight.

Lift bars out of the pan and remove foil, being careful because some little pieces may stick. Cut into bars or squares.