Candy Bar Brownies
You can create any flavor of brownie you like with your favorite candy bar. Make
a pan of these after Halloween when you have an array of candy to use. Canola oil
helps keep them moist and chewy.
- Canola oil cooking spray
- 1 1/4 cups granulated sugar 310 mL
- 3/4 cup canola oil 175 mL
- 1/2 cup cocoa powder 125 mL
- 2 eggs
- 1 teaspoon vanilla extract 5 mL
- 1 1/2 cups all-purpose flour 375 mL
- 1 teaspoon baking powder 5 mL
- 1/4 teaspoon baking soda 1 mL
- 1 cup 2% milk 250 mL
- 2 cups (about 6 oz/170 g) broken candy bar pieces (like peanut butter cups or chocolate bars) 500 mL
- Heat oven to 350 degrees F (180 degrees C). Line inside of 9 x 13-inch (22
x 23-cm) baking pan with aluminum foil. Spray with canola oil cooking spray.
- In large saucepan over medium heat, blend sugar, canola oil and cocoa until it
starts to slightly bubble around edge. Take off of heat.
- Quickly whisk in eggs and vanilla until combined. Set aside.
- In medium bowl, whisk flour, baking powder and baking soda.
- Add dry ingredients in three parts, alternately with milk, to chocolate mixture,
starting and ending with dry ingredients.
- Pour into prepared baking pan, smoothing
- Evenly add candy bar pieces on top.
- Bake for about 25 to 30 minutes or until a wooden pick inserted into brownie
comes out with few moist crumbs.
- Cool in pan on wire rack.
- Cut into 24 pieces.
Yield: 24 brownies | serving size 1 brownie
Nutritional Analysis Per Serving Calories 180 Total Fat 10 g Saturated Fat 2
g Cholesterol 15 mg Carbohydrates 22 g Fiber 1 g Sugars 15 g Protein 2 g Sodium
40 mg Potassium 86 mg
Recipe and photo credit: CanolaInfo.org.
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