Candy bar brownie cake

Yield: 12 Servings

Measure Ingredient
4 \N Squares; (4oz)unsweetended chocolate
⅔ cup Butter
1¼ cup All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
4 \N Kor; (39-g)Sbars or 4 (50-g)Dark Mars bars
3 \N Eggs
1 cup Granulated sugar
2 teaspoons Vanilla
1 cup Walnuts; almonds or pecans, coarsely chopped and toasted
1 cup Semi-sweet chocolate chips
3 tablespoons Butter



Prep time:20 min.

cooking time:45 min.

1. Preheat oven to 325F. Lightly grease a 9-inch square or springform pan.

Cut chocolate and butter into several pieces. Combine in a saucepan set over low heat. Stir until melted, about 6 minutes. Or microwave on medium for 2-½ minutes, stirring halfway through.

2. In a small bowl, stir flour with baking powder and salt. Coarsely chop candy bars.

3. In a large bowl, whisk eggs. Gradually stir in sugar, slightly cooked chocolate mixture and vanilla. Stir in flour mixture until blended. Stir in chopped candy bars and nuts.

4. Pour batter into prepared pan and smooth top. Bake in centre of preheated oven for 35-40 minutes for Skor bars or 45-50 minutes for Mars bars, or just until cake begins to pull away from sides of pan. Do not overbake. Cool cake in pan on a wire rack.

5. To prepare glaze, combine chocolate and butter in a small saucepan set over low heat. Stir frequently until melted, about 4 minutes. Or microwave on medium for 1-½ minutes, stirring halfway through. Stir until smooth and thick. Spread over cool cake. Serve thin wedges of room temperature cake with vanilla ice cream. Covered and refrigerated, cake will keep well for up to 4 days.

6.8g protein, 36.2g fat, 47g carbohydrated, 2.3mg iron, 70mg calcium, 513 calories

Posted to JEWISH-FOOD digest by Jeff Freedman <jeff.freedman@...> on Dec 10, 1998, converted by MM_Buster v2.0l.

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