over the top fudgy brownies
I sometimes find that the best way to sum up a dish, is to quote the people who try it. In this case, a coworker, Debbie who will remain anonymous, and I had the following conversation when I brought these to the office for my boss, Allison's birthday.
Coworker: Ashlea, these are sooooo good.
Me: Oh, I'm so glad you like them!
Coworker: No, I don't just like them, I want to put my face in them.
Ha, anyway, needless to say, I think my coworkers liked them. And Peace Meals named these right... they are definitely over the top, but unbelievably good. If you or someone you would like to bake for is a chocolate lover, these have got to be on your list.
And the best part... you can really make them your own. These call for a layer of crushed candy bar in the middle and I chose Snicker. However, you could make it yours by adding your favorite chocolate candy bar. Next on my list is trying these with Reese's.
Warning: These are not simple! I like to keep things pretty quick and easy around here and while this is not hard, get ready for a lot of steps and a lot of bowls. If I haven't scared you off, I promise this one is worth it for a special occasion.
Over the Top Fudgy Brownies
Like I mentioned above, you may substitute your favorite chocolate candy bar for the Snickers layer as well as your favorite nut for the pecans (or leave them out all together). This recipe calls for instant espresso powder. I have passed up many a recipe because I wasn't able to find this, but I located it at Central Market. You can probably find it at most specialty grocery shops if you don't have a Central Market. This recipe requires overnight refrigeration.
2 cups (4 sticks) unsalted butter
28 ounces semi-sweet chocolate chips, divided
6 ounces bitter sweet chocolate
3 tablespoons instant espresso
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all- purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
2 cups chopped pecans (optional)
10 ounces Snickers bar, roughly chopped
Step by Step
This recipe requires overnight refrigeration!
Preheat the oven to 350 degrees F. Line a 9 by 13 inch metal (not glass) pan with foil, leaving enough foil to hang over the edges of the pan. Butter and flour the foil; set aside. In a double boiler (or a large glass bowl set over a pot of simmering water), melt the butter, 16 ounces of the semi sweet chocolate chips and all of the bitter sweet chocolate. Stir to combine, then allow to cool slightly.
In a large bowl, whisk together the eggs, espresso, vanilla and sugar. Starting in small amounts, add the warm chocolate mixture to the egg mixture; allow to cool to room temperature. In another bowl, sift together 1 cup of the flour, the baking powder and salt; stir into the cooled chocolate-egg mixture until just combined. In another medium bowl, toss the pecans and the remaining 12 ounces of chocolate chips with the remaining 1/4 cup of flour; add to the chocolate-egg- flour mixture.
Pour half of the batter into the prepared pan and smooth the top. Arrange the candy in a single layer over the batter, making sure the Snickers reaches the edges of the pan. Top with the remaining batter and smooth. Bake for 35 minutes; although the brownies will not be firm, do not over bake. Allow to cool, then refrigerate overnight. Remove the brownies from the pan using the foil overhang and cut into small squares with a serrated bread knife (if you have one, it will make cutting these easier). Store in the refrigerator.