The best delicious Candy Bar Brownie Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Candy Bar Brownie Cake recipe today!
Hello my friends, this Candy Bar Brownie Cake recipe will not disappoint, I promise! Made with simple ingredients, our Candy Bar Brownie Cake is amazingly delicious, and addictive, everyone will be asking for more Candy Bar Brownie Cake.
What Makes This Candy Bar Brownie Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Candy Bar Brownie Cake.
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–CAKE–
4 Squares; (4oz)unsweetended
-chocolate
2/3 c Butter
1 1/4 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
4 Kor; (39-g)Sbars or 4
-(50-g)Dark Mars bars
3 Eggs
1 c Granulated sugar
2 ts Vanilla
1 c Walnuts; almonds or pecans,
-coarsely chopped and
-toasted
-GLAZE-
1 c Semi-sweet chocolate chips
3 tb Butter
Prep time:20 min.
cooking time:45 min.
1. Preheat oven to 325F. Lightly grease a 9-inch square or springform pan.
Cut chocolate and butter into several pieces. Combine in a saucepan set
over low heat. Stir until melted, about 6 minutes. Or microwave on medium
for 2-1/2 minutes, stirring halfway through.
2. In a small bowl, stir flour with baking powder and salt. Coarsely chop
candy bars.
3. In a large bowl, whisk eggs. Gradually stir in sugar, slightly cooked
chocolate mixture and vanilla. Stir in flour mixture until blended. Stir in
chopped candy bars and nuts.
4. Pour batter into prepared pan and smooth top. Bake in centre of
preheated oven for 35-40 minutes for Skor bars or 45-50 minutes for Mars
bars, or just until cake begins to pull away from sides of pan. Do not
overbake. Cool cake in pan on a wire rack.
5. To prepare glaze, combine chocolate and butter in a small saucepan set
over low heat. Stir frequently until melted, about 4 minutes. Or microwave
on medium for 1-1/2 minutes, stirring halfway through. Stir until smooth
and thick. Spread over cool cake. Serve thin wedges of room temperature
cake with vanilla ice cream. Covered and refrigerated, cake will keep well
for up to 4 days.
6.8g protein, 36.2g fat, 47g carbohydrated, 2.3mg iron, 70mg calcium,
513 calories
Yields
12 Servings
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