Ingredients

• 1 lb (4 sticks) unsalted butter
• 1 lb semi-sweet chocolate chips or chopped semi-sweet chocolate
• 6 ounces unsweetened chocolate, chopped
• 2 Tbs instant espresso powder
• 7 large eggs
• 2 Tbs pure vanilla extract
• 21/4 cups granulated sugar
• 11/4 cups all-purpose flour, divided
• 1 Tbs baking powder
• 1 tsp salt
• 12 ounces mini Milky Way Bars (chopped)
• 1 full-size Milky Way Bar sliced thinly

Directions

1. Preheat oven to 350°F. Butter and flour 12×18x1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).

2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.

3. In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

4. In a 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 a rubber spatula. Place slices of the full-size Milky Way Bar onto the top of the brownie batter.

5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut.

Email to a friend | Print this recipe | Back