|This is not my picture. I couldn't get mine to rotate after uploading it!! This recipe used an almond toffee candy bar instead of milk chocolate.... so ignore the nuts ;)|
Sometimes you just can't beat a Paula Deen recipe. Years ago my little sister made some brownies she saw Paula Deen make on the Food Network and I just remembered when she made them I thought they were the most insaley chocolate-y things I'd ever eaten. I don't crave chocolate that often, so when I do I go all out. I do blame my friend Sarah for this one because she MADE me eat a chocolate parfait from Whole Foods while I was visiting her in Austin this weekend!! She didn't really make me, but it makes me feel better about myself if I blame my chocolate binge on someone else ;-) Anyway, I searched the web yesterday for the recipe, found it, made it, LOVED it! It's super easy and super delicious. Enjoy!!
|Paula's recipe used the Symphony bar with almonds and toffee, but|
since I'm allergic to almonds I used milk chocolate :)
|This was the largest size mix I could find that wasn't dark chocolate. |
The recipe calls for a 20 oz. mix.
Symphony BrowniesYield: 24 small brownies (or 12 large)
Prep Time: 15 min
Cook Time: 40 min
1 (appx. 20-ounce) package (family-sized) boxed brownie mix
2 King-sized Symphony brand candy bars
1. Prepare the brownie mix according to package directions.
2. Generously grease a 8x8-inch cake pan with nonstick cooking spray. Spoon in half of the brownie batter and smooth with a spatula. Place the 2 candy bars on the batter so they cover the surface of the brownie batter. Cover with remaining batter.
3. Bake according to package directions (mine took 42 minutes). Let cool completely, then devour!!