Turn a box of brownie mix into a show-stopping dessert in just minutes. These Symphony Brownies are embarrassingly easy, but taste exquisite. I’ve had people tell me they are the best brownies they’ve ever tried!
INCREDIBLE CANDY BAR BROWNIES
Two layers of fudgy brownie with a candy bar in the middle – these brownies are a chocolate lover’s dream! I found the recipe for these candy bar brownies over at Your Homebased Mom. I am a huge fan of the toffee Symphony candy bars, so I knew I had to give the recipe a try.
WOW, after just one bite I was in heaven! It’s hard to believe that something this easy to make could taste so ridiculously amazing! Everyone goes crazy for them.
When they are still warm, they are extra ooey gooey and rich. But I actually prefer them after they have cooled and the candy bar has set up. You get more of a contrast in textures that way. Plus they are much easier to cut after cooling!
To skip my tips and just see the full recipe card, simply scroll to the bottom of the post.
HOW TO MAKE SYMPHONY BROWNIES
Ingredients needed:
- brownie mix for 9×13″ pan (You can use whatever brand you prefer, just make sure you just get a plain brownie mix.)
- vegetable oil (or other oil that is liquid at room temperature)
- water
- eggs (I always use large eggs for baking.)
- Symphony candy bars with toffee and almonds
Directions:
- Preheat your oven. (My brownie mix baked at 350 degrees.)
- For batter, mix according to package directions. Spread half of the batter in the bottom of a well greased 9×13″ pan.
- Arrange the whole candy bars over the batter, breaking them only if you need to in order to make them fit.
- Spread the remaining batter over the candy bars. The layers of brownie batter are thin, but we like the extra candy bar to brownie ratio. Don’t worry, it all works out in the end, even if you have uneven spaces.
- Bake according to the directions on the box. I found that I needed an additional 8-10 minutes because of the candy bar filling.
- Bars are much easier to cut after they have cooled completely. However, if you are just making them for yourself and you don’t care what they look like, you can dive into them while warm. They are messy, but so yummy!
Who knew that stuffing brownies with symphony bars would turn into a treat that is not only embarrassingly easy, but incredibly delicious?
PRO TIPS:
- For easier cleanup, line your pan with foil or parchment paper before spraying with non stick cooking spray.
- Use a plastic knife for cutting brownies. It glides through the brownies much smoother than a regular knife.
BROWNIE VARIATIONS:
- We think the symphony bars with toffee and almonds are best, but you can certainly use just the plain milk chocolate bars instead. Or of course you can substitute another brand.
- If you would like a higher ratio of brownie to candy bar, you can use two brownie mixes.
- For extra crunch, you can toss some chopped nuts into the brownie batter.
- For extra thick brownies, you can bake in a square 8 or 9 inch pan. You will only need two of the candy bars.
HOW TO STORE LEFTOVER BROWNIES
These symphony chocolate bar brownies will keep at room temperature for 4-5 days if covered tightly or placed in an airtight container. I don’t recommend storing them in the refrigerator, the candy bar gets too hard.
RECIPES THAT USE CANDY BARS:
MORE HOMEMADE BROWNIES:
- Marble Brownies
- Nutella Brownies
- S’more Brownies
- Peanut Butter Swirl Brownies
- Coconut Brownies
- Cheesecake Brownies
- Banana Brownie Squares
- Mint Brownies
- Caramel Brownies
RECIPE FOR SYMPHONY BAR BROWNIES
Symphony Brownies
Ingredients
- 1 21.5 ounce brownie mix anything around 20 ounces will work
- ⅔ cup vegetable oil
- ¼ cup water
- 2 eggs
- 3 6 oz Symphony chocolate bars with almonds and toffee
Instructions
- Preheat oven to 350 degrees (or according to the directions on your brownie mix). Spray a 9×13" baking pan with non-stick spray. I like to line it with foil first.
- Mix the brownies according to directions on the box.
- Spread half of the batter into a well greased 9×13" pan. It will be a thin layer.
- Place the 3 candy bars side by side on top of the batter. You don’t break or chop up the candy bars, you can just leave them whole.
- Carefully spread the remainder of the brownie batter over the top of the candy bars.
- Bake for 26-32 minutes, or according to package directions.
- Let cool before cutting. (If you can wait!)
Notes
Nutrition
(originally published 9/3/2009, updated November 2020)
If you are looking for a brownie that will stop everyone in their tracks, give this recipe for symphony bar brownies a try. Who can resist brownies with a candy bar center, especially when the candy bar is loaded with toffee and almonds?
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These are so addicting. First time I made these several people that tried them wanted to pay me to make them a batch. I will be making these a lot.
I know it’s a win when someone offers to pay for treats! So glad they were such a hit! They are definitely one of my favorites. 🙂
What’s the cooking time if you use two mixes instead of one?
I’m not sure because I have never tried that. I’d start testing them at 40-45 minutes just to make sure they didn’t get overbaked.
OOoh, sounds lovely, just wondering if you use veg oil even if the brownie mix calls for butter? I use European Gourmet Bakery brownie mix and they use 6 tbsp butter and 2 eggs. Could you swap for oil? Want them as gooey as possible!
You can use either oil or butter! I just use whatever is recommended on the back of the box. 🙂
Going on my dessert list! I am going to eat like 3 different desserts a day for week to try all the ones I have collected! Mmmm!
Oohhh…. I’d forgotten about this recipe. I’ve been craving brownies laterl. Think I’ll need to make myself a batch! Thanks for sharing and glad you enjoyed them
I need to make them more often, they are so simple! Wishing I had some left today. 🙂