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2 550-g pkg 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 chopped Crispy Crunch or Skor chocolate bars, 300-g total
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.
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.
Calories 438, Protein 4.2g, Carbohydrates 72.9g, Fat 16.6g.
Chopped chocolate bars are sprinkled over brownies in this decadent yet easy cake. Kids will go crazy for it!
When we used a low-fat brownie mix, results were disappointing. So, indulge and choose a regular brownie mix.