I know you're going to love this recipe. I mean, who doesn't love chewy, yummy brownies full of outrageous goodness?! This brownie appeared in my brand new release Baby Love. After Brandi offers Trent a piece, he is hooked.
I wanted to share this recipe because Trent isn't the only one that loves candy shop brownies… so does everyone in my house. Taking photos to go along with this blog post wasn't easy... ingredients kept disappearing between each step.
I made this batch with Twix minis, miniature Snickers, Rolos, miniature Reese's cups, plain M&Ms, caramels and pecans. I will sometimes add pretzels (delicious with the caramel), coconut or walnuts. The fun thing about this recipe is that you get to decide which candies you want.
I like mine warm with vanilla ice cream with chocolate sauce drizzled on top. That is the ultimate candy shop brownie if you ask me. I barely got this piece right here because now there are nothing but crumbs left.
Let me know what you think! Hope you enjoy.
First, preheat your oven to 350 and grease an 8x8 glass dish with butter. I just use the wrapper from my butter and rub it around the glass dish. You can also use parchment paper, but it's not necessary. Another option is a light coating of cooking spray.
A square dish is best for this recipe for even baking.
(Side note: Every three to six months, check the temperature of your oven by using an oven thermometer and comparing it with the setting. Thermometers are very inexpensive and well worth it. I usually set my oven to 350 and after about fifteen minutes, check to see if the oven thermometer reads the same temperature. I also place a several slices of bread on a cookie sheet and see how they toast after five to ten minutes. If some pieces are lighter/darker than others, you will discover the hotspots in your oven. All of this allows you to adjust your recipes or call for someone to calibrate your oven. You will appreciate staying on top of this when holiday baking season comes around.)
Okay, back to the good stuff. Brownies.
Next, gather all of your ingredients.
I know sometimes the way to go is to grab as you go, but trust me, mise en place isn't just an annoying term thrown around all willy nilly on the Food Network. Gather and measure out all of your ingredients, including cutting up any larger pieces of candy… and then move ahead with the recipe.
The prep work also includes melting your butter.
Then you should combine all of your dry ingredients.
Add your wet ingredients to the dry. The butter should be slightly cooler so it does not cook your eggs. Although this recipe is a dumping ground for all things candy and there's nothing wrong with eating brownies for breakfast if you ask me, I do not recommend adding your actual breakfast to the brownie batter. Not cute.
Pour the batter into your greased dish. This might be difficult because there's always someone that could care less about raw eggs in batter and shows up with a spoon to dig in. Just smack their hand away and pour. Smooth the batter in the dish so it's evenly spread.
Drop the candy and toppings on top of the batter evenly. If you add nuts, pretzels or coconut (or anything that might brown faster than the brownies can cook, push them into the batter to protect them… save the pecans people!)
Bake for approximately 25 minutes.
I recommend checking after 20 minutes, and about every five minutes thereafter. Adjust the cooking time according to your oven.
Do not over bake. To test for doneness, insert a toothpick, wooden skewer or cake tester into the center of the brownie. Sticking your finger for a taste test is not recommended at this point unless you have a first aid kit nearby.
All of that chocolate, caramel and… well "goodness" just becomes all gooey and chewy. Every bite is a winner. Good luck letting it cool down. The recipe is below. Enjoy!
Brandi’s Candy Shop Brownies
(makes approximately 14 servings… but that’s only if Trent is not around)
½ cup butter, melted
1/3 c. cocoa powder
¼ tsp. baking powder
½ c. flour
¼ tsp. salt
1 c. sugar
1 tsp. vanilla extract
Candy (anything goes, but mini Reese’s Cups, mini Twix bars, miniature Snickers, Rolos, M&Ms and caramel are good)
Pretzels (optional – good to give some salty to go with the sweet)
Nuts (optional – but I like to add pecans or walnuts)
Preheat oven to 350 degrees and grease a 8x8 pan with butter or cooking spray.
Melt butter. Add all dry ingredients in large bowl and stir. Whisk eggs. Add eggs and vanilla extra to dry ingredients. Stir until well blended, but do not over mix. Pour batter into greased pan. Cut/break up toppings and place on top of batter. Bake for 25 minutes. (Adjust according to your oven. Do not over bake.)
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