Two brownie recipes within one week? Let me explain. Do you ever get in a funk? Ya know when everyone and everything pretty much annoys you for no apparent reason. Well, I have been in this funk for about a week and the only cure I could come up with was… chocolate.
More specifically rich brownies with a milk chocolate toffee candy bar baked into the center. Yeah, Symphony Brownies will cure a mood like no other.
If you frequent My Baking Addiction on a regular basis, you may recall that I’m not especially fond of chocolate, but there is something about these brownies that makes me swoon. I’m pretty certain that something is the ooey gooey center that is imparted by the Symphony candy bars. These Symphony Brownies couldn’t be easier and I’m guessing the only items you’ll have to pick up from the market are the Symphony candy bars.
So, here’s to a good a week! Have a great day and thanks so much for stopping by!
Symphony Brownies
Ingredients
- 4 ounces unsweetened chocolate; coarsely chopped
- 3/4 cup butter
- 1 1/2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
- 2 (4.5 ounce) Symphony Chocolate bars; broken into squares
Instructions
1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. Microwave chocolate and butter or margarine in large bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Whisk until chocolate is melted. Stir in sugar and add in eggs, extracts and salt. Gradually add in flour and stir until just combined.
4. Spread 1/2 the batter into prepared pan. Add an even layer of Symphony Chocolate squares and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack. Allow to cool completely before cutting.
Veronica
Wednesday 26th of April 2023
Probably the best brownie I've ever eaten :)
Jamie
Thursday 27th of April 2023
So happy to hear that, Veronica! Thanks for sharing! Happy baking – Jamie
Deb
Sunday 13th of October 2013
I made these recently. I wanted to give some to my niece who just had a baby but I wanted to keep some too so I doubled the recipe. I bought extra symphony bars but didn't need them. I baked them the 30 min. but they seemed to still be raw so I stuck them back in for another 5-10 minutes. The edges were somewhat more firm but the rest was still seemingly raw. I let them sit overnight but they didn't firm up so I baked them some more - still the same. Anyway when I took them to my niece, she was so happy because she would prefer to eat the raw dough anyway! And I did enjoy them & so did my hubby. But is that how they are supposed to be or is it because I doubled it? I would probably make them again though! Thanks!
Jamie
Friday 10th of January 2014
Deb, if you cooked them in one pan, it's probably because you doubled it. Brownies are funny in terms of baking. They're dense like a quick bread, but high in sugar like a cookie. It's best to cook them one batch at a time. - Jamie
Becky
Thursday 24th of January 2013
I happened upon this recipe on Pinterest. I love it! I just made it for the 3rd time in 2 weeks, (once was for a class of kids, so my hips aren't entirely hateful...lol,) I have no idea what Symphony bars are, I used a combination of Skor bits, white chocolate and semi sweet chocolate in the centre...the kids love it, I love it, Hubby loves it, all the teachers asked for the recipe...LOVE this recipe!!!! Thanks!
Lisa
Tuesday 24th of April 2012
WOW, these are INTENSE! I would advise grabbing some vanilla ice cream before you make these - I could barely eat them without it! Delicious though. Almost like a flourless chocolate cake or a chocolate souffle!
Donna
Wednesday 14th of March 2012
Hello again! ...I just got a thought...could I possibly use TOBLERONE bars instead?...I live on the French/Swiss border..and these are everywhere! Since there are almond/toffee bits involved I think they might be a suitable substitution?...Thanking you for any opinion!
Jamie
Thursday 15th of March 2012
Donna- Toblerone would be perfect! In fact, I've them in this exact recipe. Enjoy. -Jamie