Today, here in my part of Kentucky, it’s grey, stormy and just downright perfect for baking. I knew what I’d be making; I gave a small tease about it on the Facebook Page the other day. But I had no idea how yummy it would smell!
When I was a kid, I never cared for the original Milky Way candy bar. Even then, it was just too sweet. I would still eat it of course if it crossed my path. Kid-dom has rules you MUST abide by. It’s the law. But it wasn’t a favorite. When they came out with the Midnight Dark Milky Way though, I had to try it because…well…new…and food….and sweet…and that’s the way I roll. I’ve loved it ever since. Using the more or less dark chocolate on the outside and changing the nougat part made it far less sweet. I love it frozen. 😀 Frozen caramel for the win!
So when I saw a brownie recipe in the cookbook “The Good Cookie” (excellent cookie cookbook btw… you need to buy it!) using FIVE of them in it, I knew I had t try it. But I did it all for you. Everything I do, I do it for you *cue Bryan Adams* Never in me is there any wish to indulge in gooey, dark chocolate brownies just oozing with chunks of melty Dark Milky Way candy. Not I.
These are ultra rich. Even the batter was rich. I mean, just look at the ingredients! So cut these small. The recipe says to cut into 16 squares and that’s about right and honestly, one of those squares will still go a long way towards curing a chocolate craving…for days. 😀 But you’ll still find yourself going back and grabbing a bite even though you just ate
seven one of them. My advice? Let them cool, except for that one you can’t resist eating while it’s still gooey. Then wrap them each individually, store them in the freezer and take them out as you need some chocolate comfort. Just make sure to label them “raw liver” to keep the kiddos out. 😛
Not much changed in this. I changed the directions a bit to make it more user friendly and added both 1/2 an ounce more unsweetened chocolate and an extra teaspoon of vanilla.
You know the drill…. 🙂
Midnight Milky Way Brownies
- 1 1/4 cups flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 1.76 ounce Milky Way Midnight candy bars, chilled then coarsely chopped
- 1 cup unsalted butter, sliced thin
- 5 ounces unsweetened chocolate, chopped (I actually used 5.5 ounces, because it’s what I had & I wasn’t wrapping back up .5 an ounce of chocolate. It worked fine)
- 5 eggs
- 2 cups sugar
- 1 tablespoon vanilla extract
- Preheat oven to 325 degrees. Line a 9 inch square baking pan with foil, then lightly grease the foil. Set aside.
- Combine the flour, cocoa, baking powder and salt in a small bowl. Whisk to combine. Toss the candy chunks with 1 tablespoon of the mixture and set aside. This help them not sink to the bottom.
- In a microwave safe bowl, combine the chocolate and butter. Microwave for one minute at a time, at 50% power, stirring after each minute to help it melt. Mine took 2.5 minutes to melt and become smooth.
- In a large bowl, whisk the eggs for about a minute to blend them, then add in the sugar, whisking just until incorporated. Add in the chocolate mixture, whisking just until combined. Then add the flour, again whisking just until combined. It’s ok if there are still a few small dry spots.
- Fold in the candy chunks. Then pour the batter into the prepared pan and smooth the top. Try to make sure the candy is all inside. I had a few chunks peeking out and they left pits as they melted.
- Bake at 325 until the brownies are puffed and set and a skewer inserted in the middle comes out with just a few moist crumbs on it. Do NOT overcook these. You have to remember that they will continue cooking some as they cool and that there is little worse than a dry overcooked brownie. Err on the side of undercooked and gooey. No one will mind hehe.
- Let cool in the pan, then refrigerate until they are firm enough to cut easily, then use the foil to lift the cooled brownies out onto a cutting board, Peel the foil down and use a serrated knife to cut them into 16 squares.
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