2/3 cup (150 mL) salted butter
7 oz (198 g) bittersweet chocolate, chopped
5 oz (142 g) unsweetened chocolate, chopped
1-1/2 cups (375 mL) granulated sugar
2 tsp (10 mL) vanilla
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) salt
5 oz (142 g) bittersweet chocolate, chopped
2/3 cup (150 mL) whipping cream
1 cup (250 mL) chopped chocolate-covered candy, (such as malt balls, chocolate mint candy, pecan and caramel clusters, chocolate-covered caramels)
In saucepan, melt together butter, bittersweet chocolate and unsweetened chocolate over medium-low heat; let cool for 10 minutes.
Whisk in sugar and vanilla; whisk in eggs, 1 at a time. With wooden spoon, stir in flour and salt. Spread in parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.
Topping: Place chocolate in heatproof bowl. In saucepan, bring cream to boil; pour over chocolate, whisking until smooth. Let cool for 3 minutes. Spread over brownies. Sprinkle with candy. Cut into bars.