Topping these rich Canadian Living brownies with candy is just gilding the lily, isn't it? But it's so good, you'll never want to go back! Annabelle Waugh shares the recipe.
1 cup (250 mL) all-purpose flour
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
1 tsp (5 mL) salt
2 tsp (10 mL ) vanilla
Topping5 oz (142 g) bittersweet chocolate, chopped
2/3 cup (150 mL) whipping cream
1 cup (250 mL) chopped chocolate-covered candy, such as Turtles, Maltesers, After Eight or Rolo
1. In saucepan, melt together butter, bittersweet chocolate and unsweetened chocolate over medium-low heat; let cool for 10 minutes.
2. 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.
3. 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.
4. 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.
Yield: 40 brownies
Total fat11 g
Sat. fat7 g