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Whatever You've Got Brownies

Mary Berg shows us how to make the yummiest brownies with all that leftover Easter candy! 


  • ¾ cup all-purpose flour
  • ¾ cup cocoa powder
  • ½ cup icing sugar
  • 1 cup sugar
  • ¾ teaspoon salt
  • 1 cup chopped chocolate or candy bars, divided
  • ½ cup melted butter
  • 2 eggs
  • 2 tablespoons water
  • 1 teaspoon vanilla extract


  1. Heat your oven to 325ºF and lightly grease a 9-inch square pan with non-stick cooking spray. As these brownies tend to stick in the pan, I like to line the pan with parchment paper and lightly grease with a bit more non-stick cooking spray.
  2. In a large bowl, sift together the flour, cocoa powder, icing sugar, sugar, and salt and whisk to combine. Stir in ¾ of a cup of the chopped chocolate or candy bars.
  3. Add the melted butter, eggs, water, and vanilla and stir just until combined.
  4. Scrape the brownie mixture into the prepared pan, smooth out the top, and scatter with the remaining chocolate or candy bars. Bake for 35 to 45 minutes or until a toothpick inserted into the centre comes out mostly clean. For the best, fudgiest brownies, be careful not to overbake them.
  5. Cool completely before lifting the brownies from the pan using the parchment paper to assist and slicing into 16 squares.

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