Brownie Candy Bars Recipes

CANDY BAR BROWNIES

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.

CANDY BAR CHOCOLATE BROWNIES

Steps:

• 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.

CANDY BAR BROWNIES

Steps:

• Line a 9x9 (or 8x8) inch pan with foil. Spray lightly with cooking spray. Place a number of unwrapped candy bars into the bottom of the pan, leaving room between for brownie batter to fill in. Prepare brownie mix according to package directions. Pour brownie batter onto candy in pan, then place another layer of candy on the top of the brownie batter. Bake according to brownie mix directions. Allow to cool completely, cut and serve.

BROWNIE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine sugar, butter, eggs, and vanilla extract in a bowl. Beat in flour, cocoa powder, salt, baking powder, cinnamon, and allspice. Spread batter into the prepared pan; it will just barely reach the corners.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Sprinkle confectioners' sugar on top and cut into squares.

BROWNIE GOODY BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, grease bottom and sides of foil). Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 hour 30 minutes.
• Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
• Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate about 1 hour or until set before cutting. Cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

CANDY BAR BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave 3/4 cup butter, 2 tablespoons water and 2/3 cup sugar uncovered on High about 1 minute or until mixture just starts to boil; stir until blended. Stir in 1 cup chocolate chips until melted. Stir in 1 teaspoon vanilla and the eggs until well mixed. Stir in flour and baking powder. In pan, spread batter evenly.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on cooling rack, about 30 minutes.
• In 2-quart saucepan, heat 1 cup sugar, 1/4 cup butter and the milk to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Stir in marshmallow creme, 1/4 cup of the peanut butter and 1/2 teaspoon vanilla. Pour over brownies. Sprinkle peanuts over top.
• In 1-quart saucepan, heat caramels and 1/4 cup water over medium-low heat, stirring constantly, until caramels are melted; pour over peanuts.
• In medium microwavable bowl, microwave 1 cup chocolate chips and the butterscotch chips uncovered on High about 1 minute or until softened; stir until smooth. Stir in remaining 1/4 cup peanut butter; spread over caramel layer. Refrigerate at least 1 hour before cutting. Use foil to lift brownies from pan before cutting. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.

AVE AND MOLLY'S BROWNIE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Beat 1 1/2 cups white sugar, butter, and brown sugar together in a bowl until fluffy; add eggs and 1 teaspoon vanilla extract.
• Sift flour, baking powder, baking soda, and salt together into a separate bowl. Add to egg mixture. Stir in 1 1/3 cups chocolate chips. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until edges are browned and crisp, 10 to 12 minutes. Cool cookies for at least 10 minutes.
• Pour heavy cream, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/2 cup chocolate chips, in that order, in a saucepan over medium heat. Cook and stir until melted, 3 to 5 minutes. Pour over cookies in pan.

BROWNIE CANDY BARS

Steps:

• Heat oven to 350°.
• Grease a 13x9 baking pan with non-stick cooking spray.
• In large bowl, using a wooden spoon, stir together cocoa, powder and baking soda.
• Blend in 1/3 cup of the melted butter.
• Add boiling water and stir until mixture thickens.
• Stir in sugar, eggs and remaining 1/3 cup of the melted butter.
• Add flour, vanilla and salt, blend well.
• Stir in chocolate-covered raisins and nuts.
• Spread batter evenly in pan.
• Bake 35-40 minutes, or until brownies begin to pull away from sides of pan.
• Transfer pan to wire rack and cool completely.
• Cut into 32 bars.