Sunday, October 2, 2011

Symphony Brownies

Photo Courtesy of Flicker

These Symphony Brownies are easy-peesie-lemon-squeezey, and are delicious to boot!

I first tried Symphony Bar Brownies this summer, the morning of my wedding. I know, I know, the last thing a bride needs to do is eat brownies and then try to squeeze into her dress with a full tummy..... but I just couldn't resist these little buggers.

My Aunt RuthE, who I have always thought of as the queen of baked goods, made these available on my wedding day. She kindly sat me down, and insisted I relax, take a breather, and eat something so I didn't fall over during the ceremony. She ordered up a plate of food and let me reflect as she painted my nails. What a great lady:)

About a week ago, my sister Jenna reminded me how awesome these brownies were. I immediately emailed my Aunt for the recipe and she was kind enough to promptly reply back with it. It is a Paula Dean original that has changed a bit throughout the years, but she still bakes them according to the original recipe (not the new version with walnuts).

Thanks Aunt RuthE



Uncle Gerald and Aunt RuthE



Symphony Brownies
Paula Dean Recipe - Passed to me from Aunt RuthE

Ingredients
1 - Box of Brownie Mix (plain kind)
3 - HUGE Symphony Bars with Almonds and Toffee Chips (6 oz each)
Eggs, oil, and water called for on the back of the Brownie Box
Powdered Sugar
Pam spray
Tin Foil

Directions
-Mix up the brownies according to the directions on the back of the box.
-Line a 9x13 pan with the tin foil and spray it with the Pam.
-Spoon half of the brownie batter into the foil lined 9x13 pan. Smooth it out so it is evenly distributed covering the bottom.
-Unwrap the candy bars and lay them side by side in the pan over the batter.
-Cover the Symphony Bars with the remaining batter and spread it as evenly as possible.
-Bake according to brownie box directions.
-Let the brownies cool completely before removing the brownies from the pan by lifting the edges of the tin foil.
-Sprinkle with a touch of powdered sugar for looks:)
-Cut and then serve or store in an airtight container.

-TIPS-
*Using foil makes cutting the brownies easier because they are out of the pan when cutting.
*I only had 2 Symphony Bars instead of 3 and it worked fine to break them up and put spacing between the pieces. I felt they tasted just as good, but I recommend using 3 because 2 made it harder to spread the batter on the top layer because the pieces wanted to move around.

2 comments:

  1. Aunt RuthE is really awesome. Her Symphony Brownies looks yummy. I give a try on this. Thanks for sharing this wonderful thing.

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  2. Richard - She really is awesome! And these truly are yummy. If you try them, let me know how they turn out!

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