Doris saw a tip on “Martha” that would be extremely helpful with this potentially messy dessert: Grease the pan, then line it with parchment paper and grease that as well. When the brownies have cooled, invert the pan on a cake rack and peel off the parchment paper. Normally, these are difficult to get out of the pan neatly even when they are cooled completely, but they are delicious!
1 ½ sticks (12 Tbl) unsalted butter, melted
1 ½ cups sugar
2 large eggs (must be at room temperature)
2 Tbl water
½ tsp vanilla extract
½ tsp salt
½ tsp baking powder
¾ cup unsweetened cocoa powder
½ cup all purpose flour
10 mini chocolate/peanut candy bars crumbled (Snickers fun size work well). These must be refrigerated about 20 minutes before crumbling.
Preheat oven to 350 degrees. Grease a 9×13 cake pan (aluminum is fine) with butter. With a spoon, beat the butter and sugar together in a large bowl until blended. Beat in the eggs one at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa, adding it in three separate batches. Finally, stir in the flour until just blended. This is a very oily mixture so a mixer would make it impossible to work with. Using a large chef’s knife cut the candy bars in half lengthwise, then in four cross cuts, and then chop them into a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan, and bake for about 30 minutes until the center is set, the edges look a bit crusty and the top of the brownies start to crack a little. Cool completely before cutting into squares.