Candy jazzes up ganache-glazed squares. Use our favourites – Maltesers, After Eight and Rolos – or choose your own.
- Portion size 40 servings
- Credits : Canadian Living Magazine: May 2008
- 2/3 cups butter
- 7 oz bittersweet chocolate chopped
- 5 oz unsweetened chocolate chopped
- 1 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 4 eggs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 5 oz bittersweet chocolate chopped
- 2/3 cups whipping cream
- 1 cup chopped chocolate-covered candy bars
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 103 mg
- Protein 2 g
- Calories 182.0
- Total fat 11 g
- Cholesterol 37 mg
- Saturated fat 7 g
- Total carbohydrate 18 g
- Iron 6.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 6.0