It’s time for June’s Secret Recipe Club Reveal! In SRC, members are secretly assigned a blog, search the archives, make something delicious and reveal! If you’d like to join, click that link & check out all the details!
This month I was thrilled to be assigned Rebekah’s blog, Making Miracles. I’ve admired Rebekah’s recipes for ages (we’ve participated in many blogging events together) so I was thrilled to have an excuse to try one out!
Rebekah not only blogs delicious recipes, but she is also a surrogate mom, helping families achieve their dream of having a biological baby and blog about her experience. What an amazing gift to give to someone else!
I am always drooling over (and pinning) Rebekah’s amazing dessert recipes, so I knew that’s what I wanted to make! My husband’s all-time favorite desserts are brownies, so when I saw the recipe for crazy brownies was intrigued. Then I saw that the recipe called for 1 ½ cups of assorted candies. My eyes instantly shifted over to “the bowl”.
“The bowl” is full of random fun sized candies leftover from Easter…Valentines…Christmas…Halloween…
Yes. I still have Halloween candy in my house (my kids must be really cute, because they really brought home a haul last fall).
Anyhow, any recipe that will make a dent in “the bowl” is a huge plus in my book.
Spud helped me pick out the candies. Once I convinced him that peppermint and peanut butter aren’t friends. And Jolly ranchers and airheads won’t bake nicely, we were on our way to some delicious peanut butter themed brownies. I definitely want to try this again sometime using minty candies. I bet it would be amazing!
These brownies barely lasted a day in my house! They were delicious! The best part was that each and every brownie (every bite, really) was completely unique, depending upon how the candies were sprinkled in there. It was a culinary adventure!
Thank you for a new favorite brownie recipe, Rebekah!
*Use any candies you have on hand in this recipe! I used Reese Peanut Butter Cups, Mr. Good Bars, Kit-Kats, Whoppers, Butterfingers, and Heath (toffee)
*Minty candies would also be amazing! Think thin mint cookies, peppermint patties, crushed peppermints, andies mints, etc.
*Roughly chop larger candies prior to measuring.
Adapted from Making Miracles
1 (15-18 oz) box Devil’s Food Cake Mix
1/3 cup evaporated milk
1 stick butter, melted
1 ½ cups assorted peanut butter & chocolate candies (see note)
Pinch of sea salt
Powdered sugar, to top
Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment and spray lightly with nonstick spray.
Stir together the brownie mix, evaporated milk, and butter until combined (the mixture will be quite thick).
Pat half of the brownie mixture into the bottom of the prepared pan, coming up just slightly on the edges.
Sprinkle the candy mixture evenly over the base.
Take the remaining brownie batter and place it over the candies. I prefer to pat small amounts of batter with my hands and place it patchwork over the candies until the candy is completely covered. Alternately, pat an 8x8 square on a piece of parchment and invert it over the candies. Either way, make sure all of the candies are covered.
Bake in the preheated oven for 20-25 minutes or until the brownies are done.
Cool completely, then sprinkle with a pinch of sea salt and powdered sugar. Lift the parchment to remove the brownies from the pan, then cut into 12 pieces.
Want more? Try these yummy recipes!
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|Peanut Butter Pretzel Truffles|
|Spicy Peanut Brittle|