Candy-Bar-Topped Brownies

Candy-Bar-Topped Brownies
Photo by Tina Rupp


  • 5 ounces unsweetened chocolate
  • 4 large eggs
  • 2 teaspoons instant espresso powder
  • 1 ¾ cups sugar
  • 2 teaspoons vanilla extract
  • ¾ cup all purpose flour
  • ¾ cup unsalted butter
  • + 1 more ingredients
    • 2 3.5- to 4.5-ounce caramel-filled milk chocolate bars (such as Ghirardelli) or cappuccino-filled milk chocolate bars (such as Perugina)

Preheat oven to 325°F. Line 13x9x2-inch metal baking pan with foil. Butter foil. Combine 3/4 cup butter, chocolate, and espresso powder in heavy large saucepan; stir over medium-low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. Add sugar and vanilla and whisk unti...

View full recipe at Epicurious


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