Candy Bar Topped Brownies (from Bon Appetit)

This is a decadent brownie, and really rich so you might need a tall glass of milk when you dive into these babies.  We made these twice: once for my department Thanksgiving potluck and a second time for a potluck dinner at a friend’s place.  Both times people raved about how pretty and good they were; who doesn’t love a good brownie?  Yes, there we dressed the plate up with a couple of orchid flowers from the garden, both of which are edible.  The weirdest phenomenon happened when we brought the plate with the flowers: people would only eat the pieces around the flower.  This is a lesson learned for me:  if you decorate your food with flowers, you may, at some point, have to remove the flowers so that people would eat the food!  P.S., The brownies has espresso which adds a depth of flavor, but if you don’t like the coffee taste, just omit it.



  • 3/4 cup (1 1/2 sticks) unsalted butter, diced
  • 5 ounces unsweetened chocolate, chopped
  • 2 teaspoons instant espresso powder
  • 1 3/4 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 3/4 cup all purpose flour
  • 2 3.5- to 4.5-ounce caramel-filled milk chocolate bars (such as Ghirardelli) or cappuccino-filled milk chocolate bars (such as Perugina), squares separated


  1. Preheat oven to 325°F. Line 13x9x2-inch metal baking pan with foil. Butter foil. Combine 3/4 cup butter, chocolate, and espresso powder in heavy large saucepan; stir over medium-low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. Add sugar and vanilla and whisk until well blended. Add eggs and whisk until well blended. Whisk in flour. Spread batter in prepared pan.
  2. Press milk chocolate squares lightly into batter (do not submerge), evenly spacing 24 chocolate squares (4 across the short side and 6 across the long side). Reserve remaining chocolates for another use.
  3. Bake brownies until tester inserted into center comes out with some moist crumbs attached, about 27 minutes. Cool slightly in pan on rack, about 30 minutes. Cut so that each brownie has 1 chocolate square and serve.

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