This fabulous brownie recipe is brought to you by our friends the Davidson’s, who also introduced me to Easy Hasselback Potatoes (prepared with an apple peeler/corer/slicer). These Symphony Brownies get their name from the addition of a Symphony chocolate bar baked into your favorite chocolate brownie. Because the only thing better than chocolate is more chocolate! And let me tell you, these brownies are amazing! I definitely recommend using the Symphony bar with toffee and almonds, unless of course you’re allergic to nuts.
You can use any brownie recipe you’d like for these decadent bars, or even your favorite box mix. I’ve included the recipe I use below, and I have to say, it’s a pretty great brownie recipe, but feel free to use your own. I already have big plans for baking other chocolate bars into my favorite brownies….stay tuned!
- 3/4 cup flour
- 1/2 cup cocoa
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 extra large (8 oz.) Symphony chocolate bars with toffee and almonds (you may not use all the chocolate, but you'll get to eat the extra!)
- Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
- In a large bowl, combine flour, cocoa, and salt.
- Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.
- Add butter mixture to flour mixture and stir until well blended.
- Spread half of the brownie batter into the prepared pan. Top the batter with a layer of the Symphony bars, breaking them apart as needed for even coverage.
- Spread the remaining batter over the chocolate bars. Bake for 25-30 minutes or until brownies are set. Cool completely before slices into squares to serve.
Who Dished It Up First: Our friends the Davidsons.