These super simple, 5-ingredient Symphony Brownies are originally Paula Deen’s recipe. I fiddled with the recipe a little bit, but it was her brilliant idea to stuff these delicious candy bars inside of brownies. They’re amazing!
This recipe begins with a boxed brownie mix, so it’s a great recipe to make when you need a quick and easy dessert. Almond-toffee candy bars (Symphony Bars) are placed in the middle of the brownie batter. They melt into the batter slightly while baking, but for the most part they stay intact.
These Symphony Brownies are rather addicting. They’re rich with all of that extra chocolate added-in, but it’s the crunch from the toffee and almonds that draw me in and keep me wanting more.
Ingredients needed:
- brownie mix
- Symphony candy bars
- + whatever the brownie mix calls for (usually eggs, oil and water)
How to make Symphony Brownies:
The complete printable recipe is at the end of this post.
Slice into squares (as big or as small as you’d like), and serve. Enjoy!
About Symphony Candy Bars:
If you’re looking for Symphony candy bars, I find them in my market’s candy aisle (in the USA). I use large or King-sized bars and break them up into little pieces. If you don’t have access to Symphony bars in your part of the world, try using another type of candy bar that has almonds and toffee in it.
The Best Brownie Recipes:
- Double Chocolate Brownies
- Ultimate Fudge Brownies
- Best Oreo Brownies
- Chocolate Overload Brownies
- Milk Chocolate Truffle Brownies
Symphony Brownies
Ingredients
- One 20-ounce package (family-sized) boxed brownie mix
- 2 King-sized almond-toffee Symphony brand candy bars (made by Hershey's)
Instructions
- Prepare the brownie mix batter according to package directions.
- Line a 9x9-inch cake pan with aluminum foil and spray with nonstick cooking spray. Spoon in half of the brownie batter and smooth with a spatula. Break apart the candy bar into sections and space them out so they cover the surface of the brownie batter. Cover with the remaining brownie batter.
- Bake according to package directions (mine took 40 minutes). Let cool completely, then lift from the pan using the edges of the foil, and cut into squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think these would freeze well? I have to go to a shower next weekend and I’d like to make ahead of time.
I’m not sure… can you bake it the night before?