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Hot Fudge Candy Shop Brownies

Hot Fudge Candy Shop Brownies

Get Ready

Servings: Serves 24Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 26 minutes

Ingredients: Add ingredients to List

Hot Fudge Candy Shop Brownies
1 cup Unsalted butter
1 cup Sugar
1 cup Packed light brown sugar
12 oz Semi sweet chocolate baking chips/morsels
1 cup All purpose flour
1/4 cup Unsweetened cocoa powder
1/2 teaspoon Salt
1/2 teaspoon Baking Powder
4 each Egg
2 teaspoon Vanilla extract
1/2 cup Decorative Candies, sprinkles, candy coated milk choc

directions:

These moist, rich, chocolaty brownies canbe topped with your favorite candy combos.Try chopped candy bars, peanut butterchips, or crushed toffee.You can enjoy the brownies plain or aspart of a make-your-own-sundae buffet. Includea choice of ice cream or frozen yogurt,whipped cream, chopped nuts, sliced freshstrawberries, jars of hot fudge and butterscotchtoppings, bowls of candies, granola,and maraschino cherries. The browniesfreeze well, and the recipe may be halved.
What Younger Kids Can Do:
* Measure ingredients.
* Beat eggs and stir dry ingredients into melted chocolate mixture.
* Scatter candies across brownie batter.
1. In a 3-qt. saucepan, melt butter overmedium-low heat. Add sugars and cook for3 to 5 minutes, stirring frequently, untilsugars dissolve. Reduce heat to low andadd 11.3 cups of the chocolate chips (about 8 oz.), stirring until chocolate is thoroughlymelted. Remove pan from heat and let coolfor 20 minutes.
2. While chocolate mixture cools, preheatoven to 350 degrees. Spray a 9-by-13-inch panwith cooking spray. In a medium bowl,combine flour, cocoa, salt, and bakingpowder and stir with a whisk or fork untilblended. Set aside.
3. When chocolate-butter mixture islukewarm, beat in eggs, one at a time, usinga wooden spoon. Make sure each eggis thoroughly blended into mixture beforeadding the next egg. Add vanilla extract andmix. Add flour mixture and stir until flouris combined with chocolate mixture.
4. Scrape batter into prepared pan andsmooth out with a spatula. Scatter remaining 2.3 cup (4 oz.) chocolate chips andcandy-coated chocolates evenly over batter.Bake for 23 to 26 minutes, or until browniesbegin to pull away from side of pan andsurface is no longer shiny. Place pan on acooling rack and let cool for 45 minutesbefore cutting into 24 bars.
Source: Hannaford fresh Magazine, January - February 2009

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Quantity Ingredients  
1 cup Unsalted butter  
1 cup Sugar  
1 cup Packed light brown sugar  
12 oz Semi sweet chocolate baking chips/morsels  
1 cup All purpose flour  
1/4 cup Unsweetened cocoa powder  
1/2 teaspoon Salt  
1/2 teaspoon Baking Powder  
4 each Egg  
2 teaspoon Vanilla extract  
1/2 cup Decorative Candies, sprinkles, candy coate  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 24
Base Nutrients
Calories 241 kcal (12%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 13 g (65%)
Cholesterol 58 mg (19%)
Sodium 99 mg (4%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 4 g (16%)
Protein 9 g (15%)
Vitamins
Vitamin A 279 IU (5%)
Vitamin C 1 mg (1%)
Minerals
Calcium 28 mg (0%)
Iron 10 mg (16%)
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