These are possibly the most ridiculous things I’ve ever baked. I mean, really ridiculous. Even for me.
Who has given you this.
And let’s not forget these.
But the people have spoken. And by people, I mean the sugar-fueled guests who come searching for me at parties where these are served, asking, “WHAT IS IN THESE BROWNIES?????”.
And I tell them.
And they’re all like, “No”.
And I’m all, “Yes”.
And they’re all, “Do you, um, share?”.
And you know I do.
So here you go.
And if you’re wondering whether these are the “naughty” or “nice” from my last post…….
Seriously, you guys???
adapted from Recipe Girl
1 lb. unsalted butter
1 lb. semi-sweet chocolate chips (or chopped semi-sweet chocolate)
6 oz. unsweetened chocolate, chopped
2 T. instant espresso powder (or instant coffee)
7 large eggs
2 T. vanilla extract
2¼ c. (450 g.) sugar
1¼ c. (6 oz.) flour
1 T. baking powder
1 t. salt
12 oz. (approx.) chilled Milky Way bars, chopped
3 full-size Milky Way bars, chilled, thinly sliced
Pre-heat oven to 350. Butter and flour a 12 x 18 x 1 pan. Make a foil or parchment “sling” (if using foil, butter the foil as well).
In a large bowl set over a pan of simmering water, melt the butter and both chocolates, stirring occasionally till completely smooth. Cool slightly.
In a medium bowl, lightly whisk the eggs. Add the espresso powder, vanilla and sugar, whisking till combined. Whisk into the chocolate mixture and cool to room temperature.
Add the flour, baking powder and salt – fold in till just combined. Fold in the chopped Milky Way bars and pour into your prepared pan. Smooth top with an angled spatula. Place the sliced Milky Way bars evenly on top.
Bake for 30 to 35 minutes, or until a toothpick inserted in center comes out with just a few crumbs attached (do not over bake). Let cool completely, then cover tightly and chill overnight.
Use a thin knife to loosen the brownies from the sides of the pan. Using your sling, transfer the brownies in one piece to a cutting board. Cut into desired bars. Store chilled till about an hour before serving.
This delicious recipe brought to you by Sheri Silver