Chocolate Bar Brownies
Candy jazzes up ganache-glazed squares. Use our favourites – Maltesers, After Eight and Rolos – or choose your own.
Servings: 40 pieces
Ingredients:
| Nutritional Info | |
| Per piece: | - |
| cal | 182 |
| pro | 2 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 37 mg |
| sodium | 103 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 6% |
| folate | 4% |
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2/3 cup (150 mL) butter
7 oz (210 g) bittersweet chocolate, chopped
5 oz (150 g) unsweetened chocolate, chopped
1-1/2 cups (375 mL) granulated sugar
2 tsp (10 mL) vanilla
4 eggs
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) salt
Topping:
5 oz (150 g) bittersweet chocolate, chopped
2/3 cup (150 mL) whipping cream
1 cup (250 mL) chopped chocolate-covered candy bars
Preparation:
In saucepan over medium-low heat, melt together butter and bittersweet and unsweetened chocolates; 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. Scrape into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan, smoothing top.
Bake in centre of 350°F (180°C) oven for about 25 minutes or until cake tester inserted in centre comes out with a few moist crumbs clinging. Let cool in pan on rack.
Topping: Place chocolate in heatproof bowl. In saucepan, heat cream until boiling; pour over chocolate and whisk until smooth. Let cool for 3 minutes.
Spread topping over brownies. Sprinkle with candy. (Make-ahead: Remove from pan; wrap and refrigerate for up to 1 week or overwrap in foil and freeze for up to 1 month.) Cut into bars.
Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. With wooden spoon, stir in flour and salt. Scrape into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan, smoothing top.
Bake in centre of 350°F (180°C) oven for about 25 minutes or until cake tester inserted in centre comes out with a few moist crumbs clinging. Let cool in pan on rack.
Topping: Place chocolate in heatproof bowl. In saucepan, heat cream until boiling; pour over chocolate and whisk until smooth. Let cool for 3 minutes.
Spread topping over brownies. Sprinkle with candy. (Make-ahead: Remove from pan; wrap and refrigerate for up to 1 week or overwrap in foil and freeze for up to 1 month.) Cut into bars.
Source
Canadian Living Magazine: May 2008
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For more ideas on cooking with Real Cream, click here |
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