2/3 cup butter
7 oz bittersweet chocolate, chopped
5 oz unsweetened chocolate, chopped
1 1/2 cups granulated sugar
2 tsp vanilla
1 cup all-purpose flour
1 tsp salt
5 oz bittersweet chocolate, chopped
2/3 cup whipping cream
1 cup chopped chocolate-covered candy bars
Line 13- x 9-inch metal cake pan with parchment paper or grease; set aside.
In saucepan over medium-low heat, melt butter and bittersweet and unsweetened chocolates; let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. With wooden spoon, stir in flour and salt. Scrape into prepared pan; smooth top. Bake in centre of 350 F oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 25 minutes. Let cool on rack.
Topping: Place chocolate in heatproof bowl. In saucepan, heat cream until boiling; pour over chocolate and whisk until smooth. Let cool for 3 minutes. Spread over brownies. Sprinkle with candy. (Make Ahead: Remove from pan; wrap and refrigerate for up to 1 week or overwrap in foil and freeze for up to one month.) Cut into bars. Makes 40 pieces.
Source: Canadian Living Holiday Baking, 2006
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