Symphony Brownies
If you want to add more American recipes to your recipe box, Symphony Brownies might be a recipe you should try. For 40 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 20. One serving contains 271 calories, 4g of protein, and 12g of fat. From preparation to the plate, this recipe takes around 55 minutes. A mixture of granulated sugar, hot fudge sauce, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe from Food Fanatic has 6 fans. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so excellent. If you like this recipe, take a look at these similar recipes: Symphony Brownies, Symphony Onion Soup, and Sweet & Salty Brownies: Dark Chocolate Fudge Brownies with Dulce De Leche.
Servings: 20
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
2 symphony milk chocolate and almond bars, broken into squares, 4.25 ounces each
4 large eggs
1 1/4 cups all-purpose flour
2 cups granulated sugar
12-13 ounces hot fudge sauce
1 cup salted butter, melted
1 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
Equipment:
whisk
bowl
aluminum foil
oven
frying pan
toothpicks
Cooking instruction summary:
Preheat oven to 350F. Spray a 9x13 pan with nonstick spray ( I prefer to line mine with foil prior to spraying -- it makes the brownies easier to remove) and set aside.In a large bowl, whisk together the cocoa and melted butter until smooth. Stir in sugar until combined.Stir in eggs, one at a time, mixing well after each. Stir in vanilla.Fold in flour JUST until you no longer see flour streaks in the batter.Gently fold in hot fudge sauce (you may need to heat it just enough to spoon/pour out of jar).Spread HALF of batter in prepared pan. Cover the surface of the batter with Symphony chocolate squares evenly.Top with remaining brownie batter, spreading carefully and evenly to edges.Bake for 20 30 minutes, until a toothpick inserted in the center of the brownies comes out with moist crumbs but no raw batter.Let brownies cool completely before peeling off the foil and cutting into squares.
Step by step:
1. Preheat oven to 350F. Spray a 9x13 pan with nonstick spray ( I prefer to line mine with foil prior to spraying -- it makes the brownies easier to remove) and set aside.In a large bowl, whisk together the cocoa and melted butter until smooth. Stir in sugar until combined.Stir in eggs, one at a time, mixing well after each. Stir in vanilla.Fold in flour JUST until you no longer see flour streaks in the batter.Gently fold in hot fudge sauce (you may need to heat it just enough to spoon/pour out of jar).
2. Spread HALF of batter in prepared pan. Cover the surface of the batter with Symphony chocolate squares evenly.Top with remaining brownie batter, spreading carefully and evenly to edges.
3. Bake for 20 30 minutes, until a toothpick inserted in the center of the brownies comes out with moist crumbs but no raw batter.
4. Let brownies cool completely before peeling off the foil and cutting into squares.
Nutrition Information:
covered percent of daily need
