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Cookies & Desserts

Hot Fudge Candy Shop Brownies
Ingredients
These moist, rich, chocolaty brownies can be topped with your favorite candy combos. Try chopped candy bars, peanut butter chips, or crushed toffee. You can enjoy the brownies plain or as part of a make-your-own-sundae buffet. Include a choice of ice cream or frozen yogurt, whipped cream, chopped nuts, sliced fresh strawberries, jars of hot fudge and butterscotch toppings, bowls of candies, granola, and maraschino cherries. The brownies freeze well, and the recipe may be halved.
1 cup (2 sticks) unsalted butter
1 cup sugar
1 cup brown sugar, lightly packed
1 (12-oz.) pkg. Semisweet chocolate chips, divided
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1/2 tsp. baking powder
4 eggs
2 tsp. vanilla extract
1/2 cup mini candy-coated chocolates
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Hot Fudge Candy Shop Brownies

Hot Fudge Candy Shop Brownies

Hot Fudge Candy Shop Brownies
  • Servings:Serves 24
  • Prep Time:35 minutes
  • Cook Time:26 minutes
directions
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 over medium-low heat. Add sugars and cook for3 to 5 minutes, stirring frequently, until sugars dissolve. Reduce heat to low andadd 1 1/3 cups of the chocolate chips (about 8 oz.), stirring until chocolate is thoroughly melted. Remove pan from heat and let cool for 20 minutes.
2. While chocolate mixture cools, preheat oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray. In a medium bowl, combine flour, cocoa, salt, and baking powder and stir with a whisk or fork until blended. Set aside.
3. When chocolate-butter mixture is lukewarm, beat in eggs, one at a time, usinga wooden spoon. Make sure each egg is thoroughly blended into mixture before adding the next egg. Add vanilla extract and mix. Add flour mixture and stir until flouris combined with chocolate mixture.
4. Scrape batter into prepared pan and smooth out with a spatula. Scatter remaining2/3 cup (4 oz.) chocolate chips and candy-coated chocolates evenly over batter. Bake for 23 to 26 minutes, or until brownies begin to pull away from side of pan and surface is no longer shiny. Place pan on a cooling rack and let cool for 45 minutes before cutting into 24 bars.
Source: Hannaford fresh Magazine, January - February 2009
 
 
 
 
 
 
 
 
 
 
 
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