Monday, July 4, 2011

Symphony Brownies

You all know I'm a huge baker and that I like to make everything from scratch...well, almost everything...I really do believe that boxed brownies are just so delicious, why bother with homemade? Almost all of my baker-friends agree with me on the whole "don't-bother-baking-brownies-from-scratch" thing, including my sister-in-law, Stefanie. However, Stef has done one better than the plain ol' box...drum roll, please...Symphony Brownies! Brownie box mix plus two chocolate bars filled with toffee bits & almonds equals easy AND oh so scrumptious!! Thank you for the fantastic idea, Stef!

2 boxes brownie mix (I like Ghiradelli the best)
2 4oz Symphony chocolate bars

Make brownies according to the directions on the box. Pour half of the brownie batter into a greased 8X8 pan. Place both chocolate bars on top of the batter. Pour remaining batter on top of the chocolate bars. Cook according to the directions on the box.

Let the brownies cool for an hour in the pan. To get nice clean cuts, slide a butter knife all around the edges of the pan. Invert pan onto a cutting board and give it a nice hard thump. If you greased the pan well enough, the cooked brownies should drop right out. Now you can use a sharp cutting knife to cleanly cut the brownies into 2X2 squares. Enjoy!

1 comment:

  1. Hi Kelly,
    I tried these, but they didn't cook all the way through. It occurred to me AFTER that maybe I should have cooked them longer than just the 43-47 minutes suggested for a 8x8 glass pan? Do you have any suggestions? The brownies were really gooey...not entirely bad, but not like they were when you made them for the office. :) Thanks!!!