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Symphony Brownies




Source of Recipe


internet


List of Ingredients




1 (9x13) Duncan Hines Brownie Mix OR 2 (8x8) mixes (the 8x8's will make a thicker brownie and will have to cook a bit longer)
3 (7 or 8 ounce) Symphony Bars
Non-Stick Reynolds Foil
Eggs, Oil, and Water for the Brownie mix(es)




Recipe



Line 9x13 glass pyrex baking dish with Non-Stick Reynolds foil (or use regular foil and spray with baking spray). Leave enough hanging over the ends to fold up so that when brownies are done and cool, you can lift them out of the pan with the ends of the foil.

Mix Brownie Mix according to package directions for fudgy brownies using eggs, water and oil called for on box. Smooth half of brownie mix in pan on top of non-stick foil, smoothing to the ends. Layer will be thin if you're using a 9x13 mix, a little thicker if using 2 8x8 mixes. Unwrap Symphony bars and lie them on top of brownie mix. 3 bars should just fit into the pan side by side...may have to overlap one of them just a little. Smooth remainder of brownie mix on top of candy bars...it will be thin if using 9x13 mix...smooth to the ends as much as possible, covering candy.

Bake at 350ºF for approx 35 minutes if using a 9x13 mix. If using 2 8x8 mixes, will take about 40 minutes. Start checking at 30 minutes. Top will still indent just a little when touched with fingertips when done...you don't want the bottom to burn.

Remove from oven and allow to cool in pan. After 15 minutes, grasp ends of foil and lift out of pan and place on counter. Allow to cool completely before trying to cut to give chocolate time to firm up. Cut into squares.

Posted by: starshineeliz: The very best brownies I've ever made are the Symphony ones..you probably have the general recipe..this is the way we make them and I am not kidding when I say people close their eyes and moan when they taste these things...I've NEVER failed to have to give the recipe to every person who tries them. Star