Symphony Bar Brownies
Rich, fudgy brownies loaded with chunks of Symphony chocolate bars that melt into pockets of creamy milk chocolate and toffee. Every bite is pure chocolate heaven!
Ingredients
- 1 cup (226 g) unsalted butter, melted
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- ½ teaspoon salt
- 2 large Symphony Milk Chocolate Toffee Almond Bar bars, chopped into chunks
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in half of the chopped Symphony bar pieces.
- Spread the batter evenly into the prepared pan.
- Sprinkle the remaining Symphony bar chunks over the top.
- Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the brownies to cool completely before cutting into squares.
Tips
- For extra gooey brownies, slightly underbake them.
- Serve warm with a scoop of vanilla ice cream for an irresistible dessert.
- Store in an airtight container for up to 4 days.
These brownies are rich, chewy, chocolatey, and packed with melted Symphony candy bar goodness!