I think you’ve crossed over into obsession once you start creating recipes for the frosting you want to use. Though, this isn’t exactly frosting as much as it’s an amazing concoction disguised as an overload of sugar.
All types of sneaky fingers will find their way into this mixture.
Originally, this idea gave birth to a simple cookie pizza: Chocolate chip cookie crust, peanut butter chocolate frosting and the grand poohbah of them all… – candy bar crumbles.
That morphed into cupcakes: Chocolate chip vanilla batter, peanut butter chocolate frosting and the grand poohbah of them all… – candy bar crumbles.
Now, we have:
Candy Bar Brownies
Chocolate chocolate chip brownie batter, peanut butter chocolate frosting and the grand poohbah of them all… – candy bar crumbles.
A pretty simple idea that has given birth to total decadent domination over the world’s 3 basic desserts – cookies, cupcakes and brownies. Check.
I found a fab scratch brownie recipe because I was making these for Gabriel’s producer at work and couldn’t go with a box mix. My changes are listed here.
1 ½ cups flour
3 cups sugar
½ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
1-2 cups chocolate chips
Sift together and whisk until well combined
Make a well in the center and add:
2 teaspoons vanilla
1 ¼ cups melted butter
Stir just until batter comes together
Pour into a greased 9 x 13 casserole pan
Bake at F325° for 45 minutes, reduce temperature to F275° and cook an additional 30 minutes or until done
While still warm, frost with peanut butter chocolate sauce and chopped candy bars. Allow to cool completely before cutting and serving.