I supersized a brownie recipe… So instead of using an 8×8 pan, I used a 12×18 pan. The more brownies, the better, right? I used bittersweet chocolate because I feel it makes a more fudgy brownie, but you can use semisweet chips if you want to. I also topped these with a ganache and some chopped up candy – the king sizes Reese’s with Reese’s pieces inside,courtesy of my coworker,Michelle Smallmon, Snickers and krackel bars. I would have made a baking video of these but my allergies make me sound like a mix of Marge Simpson and Rudolph after his father covered his nose. So just a blog today.
Ingredients – 3 sticks butter, 1 lb bittersweet chocolate, 1/2cup sugar, 1cup brown sugar (firmly packed into measuring cup), 5 eggs,2 tbs vanilla, 1 1/3 cups flour (scooped from flour container into measuring cup), 1/2tbs baking powder,1/2 tsp salt.
Directions – preheat oven to 350.
Spray 12×18 baking sheet with Pam.
melt butter and chocolate in 45 second increments until you can stir it smooth.
Add sugar and brown sugar.
Beat in eggs,one at a time.
Add vanilla. Fold in dry ingredients, mixing just until blended. Spread into prepared pan.
Bake 15to 20 minutes. Cool completely.
Icing ingredients -1 1/4 cups chocolate chips, 3 tbs corn syrup, 1 stick butter.
Directions – melt butter and chips. Add corn syrup. Let sit 5 minutes. Pour on top of cooled brownies.
Store in covered container