Pink Magazine - Vol. 4 October 2015

Page 34

candy bar brownies As I’m sure you’ve already figured out from my party articles here, I love a good party! A celebration wouldn’t be complete without some delicious desserts, so I’m excited to share a few of my favourite sweet treats with you. First up are delicious candy bar brownies. You can serve these cold or warm, with a scoop of ice cream on top or piled high with chopped chocolate bars, a cup of coffee or a glass of milk. They go great with just about anything! Well, not so great with your latest diet plan, but everything is okay in moderation, right? Ingredients: • ¾ cup flour • ¾ cup cocoa, unsweetened • ¼ teaspoon salt • ½ cup unsalted butter, softened • ½ cup sugar • ½ cup brown sugar • 3 eggs • 2 teaspoons vanilla • 1 ½ cups chopped caramel chocolate bars (like Mars)

12. In a small saucepan, pour in the cream and bring to a boil on high heat. 13. Remove from heat and immediately pour over the chocolate chips. Let this sit for 5 minutes before stirring. 14. After 5 minutes, add the butter to the chocolate mixture and stir until well mixed. Pour over brownies. The ganache gets thicker as it cools. 15. Top with a scoop of vanilla ice cream and more chopped chocolate bars. Enjoy!

Ganache Topping: • ½ cup milk chocolate chips • ½ cup heavy cream (35%) • ½ tablespoon butter, unsalted Directions: 1.

Preheat the oven to 350°F.


Spray 9-inch round pan with non-stick cooking spray.


In a medium bowl, stir together flour, cocoa and salt. Set aside.


In a large bowl, beat butter, sugar and brown sugar together until well mixed.


Add eggs (one at a time) to the butter mixture and beat well until mixed.


Add vanilla to the butter mixture and beat until mixed.


Gradually add the flour & cocoa mixture to the butter mixture and beat until well mixed.


Stir in the chopped candy bar pieces.


Pour into prepared pan and bake for 30-35 minutes.

10. Remove from oven and let cool before slicing and serving. 11. For the ganache topping: Put chocolate chips into a medium bowl and set aside. 34 |


by Cheryl Kirkness