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I’ve been having a brownie craving lately, a seriously deep chocolate craving. It had to be satisfied! I started looking at different brownie recipes and I saw one that had Milky Way Midnight candy bars in it. What a brilliant idea. Off I went to hunt for Midnight candy bars but the only ones I could find was the mini bars in the multi packs which has a mixture of other mini chocolate bars in it. There was only a couple of the Midnight bars in each bag so I had to buy two whole bags to have enough. Of course, I could have just used the regular Milky Ways but my heart was really set on having the rich, deep dark Midnight kind 🙂 And so I bought two whole bags of candy, just so I could have my craving satisfied. But that’s ok, because Halloween will be here soon and I can give the candy to the kids….yeah right, like that’s gonna last alllll the waaaay to Halloween 😉

Since then, I have made these brownies twice and my craving has simmered down for the moment. The candy bars almost melt into the brownie itself but every now and then you find a small piece of the white stuff. The brownies are very rich, fudgy, dense and has a deep chocolate flavor…completely immoral!

Ingredients:

5 oz (140 g) semisweet chocolate, chopped

2 oz (56 g) unsweetened chocolate, chopped

8 tbsp (113 g) unsalted butter

3 tablespoons cocoa powder

3 large eggs

1 1/4 cup (260 g) sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup (145 g) flour

1 1/2 oz (42 g) (5 mini bars) Milky Way Midnight candy bars

Directions:

Preheat oven to 350 degrees F. Line an 8 inch square pan with foil, letting the foil extend over the edges for easy removal of brownie once baked. Spray foil with cooking spray and set aside.

Cut Milky Way bars into 1/2 inch pieces and let cool in the refrigerator.

Melt the chopped chocolate and butter in a bowl set over barely simmering water (a water-bath), stir until smooth. Add cocoa powder and stir until well incorporated. Set aside to cool.

In a medium bowl, combine eggs, sugar, vanilla extract and salt, whisk for 20 seconds. Stir in melted chocolate. Add flour to wet ingredients and fold in just until combined. Add the Milky Way candy pieces, careful not to over-mix. Pour mixture into pan and bake 35-40 minutes. Check for doneness by inserting a toothpick into center of cake, toothpick should have just a few crumbs attached to it. Move pan to a wire rack and allow to cool completely. Cut into small pieces and serve. Enjoy!

Source: inspired by The Good Cookie book

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Chocolate Raspberry Brownies

Chocolate Raspberry Brownies

Did you know that brownies are a true American dessert, believed to have originated in the New England area. They can be either chewy, fudgy, dense or cake like. I believe that these particular brownies fall into the cake-like category. These are wonderful little brownies and served with a scoop of vanilla ice cream and freshly made raspberry sauce, they make for a perfect ending to a perfect evening or lunch, afternoon or maybe even breakfast. However, I made the mistake of using raspberry jam with seeds which result in a slight crunching when eating the brownie (a sensation which I really don’t care for). So I highly recommend seedless raspberry jam, unless of course your into the seeds kind-a-thing. Recipe for fresh Raspberry Sauce is posted separately. Enjoy.

Brownie Ingredients

Ingredients:

3/4 cup all-purpose flour

1 cup sugar

3/4 cup unsweetened cocoa

1 teaspoon baking powder

3/4 teaspoon salt

1/3 cup seedless raspberry jam

1/3 cup water

5 tablespoon butter

1 large egg

1 large egg white

1/2 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F.

Line bottom of 9 x 9 inch square baking pan with parchment paper and spray sides with cooking spray.

Combine flour, sugar, unsweetened cocoa, baking powder and salt in a large bowl, stir with a whisk. Combine raspberry jam, water and butter in a small saucepan and bring to a boil. Let jam mixture cool for 10 minutes. Add jam mixture to flour and stir well. Lightly beat together egg and egg white with a fork, add eggs to chocolate/jam mixture and stir until smooth. Stir in chocolate chips. Pour batter into prepared pan and bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into center comes out with a few moist crumbs clinging to it. Cool in pan. Enjoy.

Brownie with ice cream and sauce

Brownie with ice cream and sauce

Source: adapted from Kitchen Confidante

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