These brownies are rich, delicious and always a crowd pleaser. They are easy to make with simply a mix and candy bars, but they rival brownies that are made completely from scratch.
1 plain brownie mix for a 9x13 pan (I use Pillsbury Brownie Classics Traditional Fudge mix.)
Ingredients required for brownie mix (usually eggs, oil, water)
1 pound Hershey's Symphony chocolate bars (I prefer the Symphony bars with almonds and toffee bits, but the plain chocolate Symphony bars are a better choice for people who do not like nuts.) Candy bars come in a variety of sizes; use whatever quantity adds up to 1 pound.
Preheat the oven and mix the brownie mix according to the directions on the box. Spray the bottom of a 9x9 pan with cooking spray. (Even though you are using a mix for a 9x13 pan, you bake the brownies in a 9x9 pan.) Next choose from two options using the candy bars either whole and concentrated in the center of the brownie or chopped up and distributed through the brownies.
OPTION 1: Pour half the batter into the pan. Arrange all chocolate bars on top so that batter is covered. Pour the rest of the batter on top and spread evenly. This concentrates the candy bars in the middle of the brownies in a single,thick layer.
OPTION 2: Chop the candy bars into approx. 1/2" pieces. Pour half of batter into the pan and sprinkle evenly with half of the chopped candy bar; pour on remaining batter, spread evenly, sprinkle with remaining chopped candy bar on top. This distributes the candy bar more evenly throughout the brownies.
BAKE for the amount of time indicated on the brownie mix box for a 9x9 pan, plus an extra 4 minutes. Let cool at room temperature before cutting.