These are brownies are so decadent, and EASY! Every time I have taken them anywhere people beg for the recipe and think I have slaved away to make a “3-layer brownie.”

All they require are a box of brownie mix (with the eggs, oil, etc) and 2-3 symphony bars (depending on if you are making 9×13 or 8×8 pan).

YOU WILL NEED:

• 1 box brownie mix of choice (my favorite are Ghiradelli)
• Whatever that box requires for the brownies (oil, egg, water, etc)
• 2-3 XL symphony bars (there are two kinds. I suggest the one with almond and toffee unless you have someone with a nut allergy). You will need 3 if making 9×13 pan, 2 if making 8×8

TO MAKE:

1. Preheat oven to whatever temperature your brownie mix requires
2. Make the brownie mix according to the box directions
3. Grease your pan, then pour half the brownie mix into the pan and use a spatula to smooth it out
4. Add your symphony bars in an even layer across the pan. if they don’t fit perfectly just break off a few squares until they do
5. Pour the remaining half of the brownie mix over the top and use the spatula to smooth it out (**it is ok if your brownie mix doesn’t completely cover the entire top; they will still turn out fine, just cover as much as you can)
6. Bake according to package directions (**sometimes I have found that the extra layer of symphony bar requires a longer cooking time by around 10 minutes; I suggest doing the toothpick test and checking the edges of the brownies to see if yours require extra cooking time. if so, increase the cooking time in 5 minute increments, checking every 5 minutes to make sure they don’t burn)
7. If you are serving these at an event, allow to cool completely before cutting. They take longer to cool but you need the symphony bar to cool well or you’ll have a gooey mess on your hands. If not serving to anyone, cut them whenever you want and ENJOY that gooey mess!

**For the specific ones in the picture above, I use Ghiradelli brownie mix that is made for an 8×8 pan. I bake them at 325 and it takes 40-45 minutes

What is the toothpick test?

Use a toothpick and insert it into the center of the brownie pan. If it comes out clean, your brownies are cooked. If it comes out covered in batter, the brownies need more time to bake.

4 BROWNIE TIPS THAT WILL CHANGE YOUR LIFE!

1. Instead of water in the mix, sub out coffee. The coffee compliments the chocolate and gives your brownies a decadent, rich flavor.
2. Try adding cinnamon to the batter as well. Just a few shakes (approx. 1/4 tsp) for added depth of flavor.
3. You can use any oil you like. I prefer coconut oil or avocado oil.
4. Use a plastic knife to cut your brownies! If you have never done this, it makes all the difference. The brownies don’t stick to the knife the way they do with a metal knife.

Symphony Brownies

Recipe by KateCourse: Sweets

Ingredients

• 1 box brownie mix of choice (my favorite are Ghiradelli)

• Whatever that box requires for the brownies (oil, egg, water, etc)

• 2-3 XL symphony bars (there are two kinds. I suggest the one with almond and toffee unless you have someone with a nut allergy). You will need 3 if making 9×13 pan, 2 if making 8×8

Directions

• Preheat oven to whatever temperature your brownie mix requires
• Make the brownie mix according to the box directions
• Grease your pan, then pour half the brownie mix into the pan and use a spatula to smooth it out
• Add your symphony bars in an even layer across the pan. if they don’t fit perfectly just break off a few squares until they do
• Then pour the remaining half of the brownie mix over the top and use the spatula to smooth it out (it is ok if your brownie mix doesn’t completely cover the entire top; they will still turn out fine, just cover as much as you can)
• Bake according to package directions (*sometimes I have found that the extra layer of symphony bar requires a longer cooking time by around 10 minutes; I suggest doing the toothpick test and checking the edges of the brownies to see if yours require extra cooking time. if so, increase the cooking time in 5 minute increments, checking every 5 minutes to make sure they don’t burn)
• If you are serving these at an event, allow to cool completely before cutting. They take longer to cool but you need the symphony bar to cool well or you’ll have a gooey mess on your hands. If not serving to anyone, cut them whenever you want and ENJOY that gooey mess!

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