This brownie recipe is one of my favorites.  It's so easy to stir together and you can change it up so many ways.  I've made all sorts of versions with different candy.  I think these, made with Peanut Butter Snickers squares, are in a close tie with my all-time favorite made with Milky Way bars.  Oh my...I need to have a few more bites to see which one wins!  All in the name of research, of course!


I also like this recipe because it yields a brownie that is nicely balanced between cakey and fudgy!  A little bit of both worlds, and it's a beautiful thing.



So, grab your favorite candy bars and get baking!

Candy Bar Brownies
(get the printable recipe here )

Ingredients:
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
11 Tbsp unsalted butter
1 cup sugar
4 Tbsp water
1 tsp instant espresso powder
2 cups semi-sweet chocolate chips
2 tsp pure vanilla extract
4 large eggs
Mix-In Options:
1 cup chocolate chips
or 16 fun size candy bars, coarsely chopped
or 3-4 full size Hershey bars, coarsely chopped


Directions:
Preheat oven to 325.
Line a 9x13" pan with foil or parchment paper and spray with non-stick spray.
Combine flour, baking soda and salt in a small bowl and mix to combine.
In a large saucepan, melt the butter with the sugar and water.  Bring just to a boil and remove from heat.  Stir in the chocolate chips, espresso powder and vanilla.  Whisk in eggs, one at a time, mixing well after each addition.  Slowly blend in flour mixture, and mix until batter is smooth and shiny.  Fold in whatever mix-in option you've decided on.
Pour into prepared pan and bake for 34-38 minutes, or until a toothpick inserted in the center comes out clean.  Do not overbake--be careful that your toothpick is coated with uncooked batter, instead of melted chocolate, if you are going to continue baking longer.  Cool completely before cutting.


This post is linked to:  Totally Tasty Tuesdays
What's Cooking Wednesday
Made It On Monday
Sweets for a Saturday
Sweet Indulgences Sunday
Sweet Treats Thursday