Smashed chocolate bar-brownie cake
Source of Recipe
First published in Chatelaine's 02/2002 issue
List of Ingredients
2 (550-g) pkgs brownie mix, preferably with icing
fresh ingredients called for on brownie mix
1/2 (450-g) tub spreadable chocolate icing (if not included with mix)
3 cups (750 mL) chopped Crispy Crunch or Skor chocolate bars, 10 oz (300 g) total
Recipe
1. Preheat oven to 350F (180C). Lightly brush 2 (8-inch/2-L) square baking pans with vegetable oil. Line bottom and sides of pans with waxed paper or foil. Place brownie mix in a large bowl. Prepare brownies, following package directions (doubling ingredients added to mix as you are making 2 packages). If package directions offer the option of adding an additional egg to each package, do so. Divide mixture between pans.
2. Bake in centre of 350F (180C) oven until a cake tester inserted in centre of brownies comes out with just a few moist crumbs clinging to it, from 35 to 40 minutes. Remove pans from oven. Cool brownies in pans on racks, about 2 hours. Turn out of pans, then peel off waxed paper. Turn brownies top-side up. Place one whole brownie on a large flat plate. Generously spread top with about 1/2 cup (125 mL) icing. Sprinkle half of chopped chocolate bars overtop. Stack remaining whole brownie on top. Gently press down. Spread top with 1/2 cup (125 mL) icing. Sprinkle with remaining chocolate bars. Refrigerate at least 2 hours before cutting into 2-inch (5-cm) squares. Cake will keep well, covered, in the refrigerator at least 3 days and in the freezer about 1 month.
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