December 30: Candy Bar-Topped Brownies

Candy Bar-Topped Brownies

Ingredients:
12 tablespoons (6 oz) unsalted butter
1 1/2 cups granulated sugar
3 tablespoons caramel-flavored iced coffee mix, such as Starbucks Via
3/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons vanilla extract
3 large eggs
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/3 cups (6 oz) all-purpose flour
6 regular-size chocolate, caramel, nougat bars, such as Milky Way, chopped

1. Preheat the oven to 350 and place a rack in the center. Line a 9 by 13-inch metal pan with nonstick foil.
2. In a large, microwave-safe mixing bowl, microwave the butter on high for 30 seconds, or until melted. Whisk in the sugar, then whisk in the coffee powder, cocoa powder, vanilla, and eggs. When the mixture is smooth, add the salt and baking powder and whisk throroughly, breaking up any lumps in the baking powder and taking care that it is thoroughly distributed; scrape the sides of the bowl and stir (do not beat) in the flour.
3. Pour into the pan and spread to the edges. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool slightly in the pan. Scatter the candy bar chunks over the warm brownies and let the brownies cool completely in the pan. When cool, give them a quick chill for easy slicing. Lift from the pan, set on a cutting board, and with a big chef's knife, cut into 32 squares.

Addition of coffee mix, cocoa powder, vanilla and eggs

Addition of baking powder and salt

Addition of flour

Before the oven...

And after.

Thoughts: I guess this proves that sleep deprivation causes mistakes. I only had about 3 hours of sleep when I made these so there are some variations. I only used 6 tablespoons of butter instead of 12 (I read the 6 of the "6 oz") and used 1 1/2 cups of flour instead of 1 1/3 cups. I couldn't find caramel iced coffee mix so I bought just caramel coffee mix...still Starbucks Via. I baked them for about 27 minutes. They were good...you could definitely taste the Starbucks mix.