Did you wake up this morning and basically go, ZOMG ALL DA CANDY. It was Halloween yesterday, it's inevitable that there will be a bunch of sweets in the house you're not accustomed to usually hosting. So what to do with all that candy before the kids become tiny sugar monsters and destroy everything you own? Make different foods out of the candy that are even sweeter, of course.
So go ahead and check out this Candy Bar Chocolate Brownies recipe. You can use any kind of chocolate peanut butter leftover candy bars, but this recipe from David Lieberman recommends Snickers fun size. You should have plenty of those. Perhaps it will be even more fun to cook these brownies whilst on a sugar high? Come on, it's the one time of year you can have as many treats as you want without being committed. YOLO? Do people still say that?
Candy Bar Chocolate Brownies by David Lieberman
- 1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan
- 1 1/2 cups sugar
- 2 large eggs
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cups unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended: Snickers fun size)
Preheat oven to 350 degrees F.
Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.
Image via © Ruchaud/SoFood/Corbis