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Hot Fudge Candy Shop Brownies
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Hot Fudge Candy Shop Brownies
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 26 minutes
Prep Time:
 35 minutes
Cook Method:
 baked
Cook Temp:
 350 degrees F
Directions:
.................................................................................
These moist, rich, chocolaty brownies can
be topped with your favorite candy combos.
Try chopped candy bars, peanut butter
chips, or crushed toffee.
You can enjoy the brownies plain or as
part of a make-your-own-sundae buffet. Include
a choice of ice cream or frozen yogurt,
whipped cream, chopped nuts, sliced fresh
strawberries, jars of hot fudge and butterscotch
toppings, bowls of candies, granola,
and maraschino cherries. The brownies
freeze well, and the recipe may be halved.

What Younger Kids Can Do:
* Measure ingredients.
* Beat eggs and stir dry ingredients into
melted chocolate mixture.
* Scatter candies across brownie batter.

1. In a 3-qt. saucepan, melt butter over
medium-low heat. Add sugars and cook for
3 to 5 minutes, stirring frequently, until
sugars dissolve. Reduce heat to low and
add 11.3 cups of the chocolate chips (about
8 oz.), stirring until chocolate is thoroughly
melted. Remove pan from heat and let cool
for 20 minutes.
2. While chocolate mixture cools, preheat
oven to 350‹F. Spray a 9-by-13-inch pan
with cooking spray. In a medium bowl,
combine flour, cocoa, salt, and baking
powder and stir with a whisk or fork until
blended. Set aside.
3. When chocolate-butter mixture is
lukewarm, beat in eggs, one at a time, using
a wooden spoon. Make sure each egg
is thoroughly blended into mixture before
adding the next egg. Add vanilla extract and
mix. Add flour mixture and stir until flour
is combined with chocolate mixture.
4. Scrape batter into prepared pan and
smooth out with a spatula. Scatter remaining
2.3 cup (4 oz.) chocolate chips and
candy-coated chocolates evenly over batter.
Bake for 23 to 26 minutes, or until brownies
begin to pull away from side of pan and
surface is no longer shiny. Place pan on a
cooling rack and let cool for 45 minutes
before cutting into 24 bars.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
1 cup Unsalted butter
1 cup Sugar
1 cup Packed light brown sugar
12 oz Semi sweet chocolate baking chips/morsels
1 cup All purpose flour
1/4 cup Unsweetened cocoa powder
1/2 tsp Salt
1/2 tsp Baking Powder
4 ea Egg
2 tsp Vanilla extract
1/2 cup Decorative Candies, sprinkles, candy coated milk choc


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