Left-over Easter Candy Brownies
Ingredients:
PREHEAT oven to 350° F. Prepare 13x9 inch pan. I lined mine with foil and sprayed with Pam.
COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 4 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 1 1/2 cups batter. Spread remaining batter into prepared baking pan. Sprinkle with chunks of candy bars over the batter. Put a layer of marshmallow creme over the top. Beat remaining eggs and reserved batter till light in color. Stir in semi-sweet morsels (or candy bar chunks). Spread evenly over marshmallow cream.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups baking cocoa
- 1/2 teaspoon salt
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 6 large eggs, divided
- 4 teaspoons vanilla extract
- 1 - 1 1/2 cups chocolate candy bars broken into rough pieces.
- 7 oz jar Marshmallow Creme
- 1 cup semi sweet chocolate chips (or additional candy bar pieces)
PREHEAT oven to 350° F. Prepare 13x9 inch pan. I lined mine with foil and sprayed with Pam.
COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 4 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 1 1/2 cups batter. Spread remaining batter into prepared baking pan. Sprinkle with chunks of candy bars over the batter. Put a layer of marshmallow creme over the top. Beat remaining eggs and reserved batter till light in color. Stir in semi-sweet morsels (or candy bar chunks). Spread evenly over marshmallow cream.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.
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