Art Pottery, Politics and Food
Tuesday, March 11, 2003
Ladies and gentlemen, the very best citizen ( including the secret coffee ingredient) in crunchy and chewy brownieland resides here:

Candy Bar Brownies
preheat oven to 350

4 Eggs, lightly beaten
2 cups of Sugar
3/4 cup Butter, melted
2 Tsp Vanilla
1 1/2 cups All Purpose Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
1/3 cup Dutched Cocoa
pinch Instant Coffee Crystals
4 (2.07 oz) 3 Musketeers Bars, chopped

grease and flour 2 8" X 8" round or square cake pans

Combine first 4 ingredients plus the coffee crystals in a large bowl. Combine flour and next 3 ingredients in a separate bowl.
Gradually add flour mixture to sugar and egg mixture. Cover bottoms of cake pans with 1/2 of mixture.
Layer chopped candy bar pieces across surface of each pan and cover with remaining brownie mixture. Bake 30 minutes.
Brownies are best slightly underdone. Upon removal from oven cut brownies into pieces before cake and candy cool.
For a super brownie add chopped nuts, chocolate morsels, marshmallows or flaked coconut after last of flour is blended into egg/sugar mixture. Different candy bars can be used but avoid bars with caramel.
This can be a chocolate Mortal Sin.

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