Monday, September 15, 2014
Milky Way Brownies: Back to School
Now, I buy miniature Milky Way bars to give out at Halloween. We don't get many kids where I live, so I put the 'extras' (that would be all of them) in the freezer. How to use them up? In Brownies, of course. And, these two recipes for Milky Way Brownies are great for back to school! One's for home, and the other's for a crowd!
1. EASY MILKY WAY BROWNIES!
Make your favorite Brownie Mix (I like Ghirardelli), following directions by adding the 1/3 cup vegetable oil, 1 egg, and 1/3 cup water. At 20 minutes into the baking (350F), put about 7 ounces of chopped up miniature Milky Way Bars or Milky Way Bites on top. Bake another 20 minutes. Oh yum! Gooey back to school love!
2. MILKY WAY BROWNIES FOR A CROWD!
Have a crowd coming over after school? Baking for the college crowd? Want to make a batch of Milky Way Brownies from scratch? This recipe is the Bees Knees! Love that Vintage Ad above!
1 pound sweet butter, cut into pieces
1 pound dark chocolate (70% cacao), chopped
6 ounces unsweetened chocolate (or very dark - 90%), chopped
2 Tbsp instant espresso powder
7 large eggs
2 Tbsp Madagascar vanilla
2 1/4 cups granulated white sugar
1-1/4 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
12 ounces miniature Milky Way bars, chopped
2 Milky Way Bars, sliced
Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil that hangs over the sides (butter the parchment). This makes it easier to get the brownies out.
In metal bowl or saucepan over a saucepan of simmering water, heat butter and chocolate until melted and smooth; cool slightly.
In large bowl, whisk together eggs, espresso powder, vanilla and sugar. Stir egg mixture into slightly cooled chocolate mixture. Cool to room temperature.
In medium bowl, sift together flour, baking powder, and salt, then add to batter. Stir chopped mini Milky Way bars into chocolate mixture. Then pour into prepared baking pan and smooth top with rubber spatula.
Place slices of full-size Milky Way Bar on top of brownie batter.
Bake 25 to 35 minutes, or until toothpick inserted in center comes out clean; do not overbake!
Let cool completely, then cover tightly and chill overnight. These are very gooey, so chill if you want to cut them!