Milky Way brownies? Pretty much the best thing ever.
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???
SHOP THE POST!
adapted from Recipe Girl
1 pound (4 sticks) unsalted butter
1 pound semi-sweet chocolate chips (or chopped semi-sweet chocolate)
6 ounces unsweetened chocolate, chopped
2 tablespoons instant espresso powder (or instant coffee)
7 large eggs, room temperature
2 tablespoons vanilla extract
2 1/4 cups sugar
1 1/4 cups flour
1 tablespoons baking powder
1 teaspoon kosher salt
10 full-sized Milky Way bars, chilled
Pre-heat oven to 350 degrees. 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.
Chop seven of the Milky Way bars and thinly slice the remaining three bars.
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