I won a giveaway on My Baking Addiction a couple of weeks, and I received some awesome goodies. I won the cookbook, Baked Explorations, three Baked brownie mixes, and a Williams Sonoma 13X9 cake pan. I never win anything, so I was super excited.
Each box of the Baked brownie mix makes an entire 13X9 pan of brownies, which is too many brownies for the boyfriend and I, but perfect for SYMPHONY BROWNIES! A few years ago, I saw Paula Deen make these on Paula’s Home Cooking. I thought they were something she made up, but it turns out these brownies are pretty common. Every time I make them, they’re gobbled up quickly. So, I decided to use the Deep Dark Chocolate mix to make them. They came out perfectly fudgy, with a chocolaty center and crunchy surprises of almond and toffee. If you’re making this recipe, you don’t have to use the Baked brownie mix, you can use whatever package of Family Size brownie mix you prefer.
On another note, the cook book that I also won in the giveaway is pretty awesome. I can’t wait to bake the Cheddar Pumpkin Muffins, even if I am the only one who seems intrigued by the recipe.
- 1 (17.6-ounce) package brownie mix (with or without nuts)
- cooking spray
- 3 King Size Hershey Symphony bars
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.