Mary Berg shows us how to make the yummiest brownies with all that leftover Easter candy!
Total Time: 1 hours 0 minutes
Servings or Yields: Servings
Ingredients:
- 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
- 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.
- 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.
- Add the melted butter, eggs, water, and vanilla and stir just until combined.
- 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.
- Cool completely before lifting the brownies from the pan using the parchment paper to assist and slicing into 16 squares.