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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