Recipe: Symphony Brownies

by Cate on June 23, 2014

The richest, fudgiest brownies that you will ever have. Super simple, and not to be missed. Swear.


We came back from the shore at around 5 pm on Sunday evening. I went straight to the kitchen and started making a batch of brownies.

I had a favor to repay.

A neighbor celebrating a birthday.

And Nick’s love language is most definitely brownies.

I could quickly fill three needs with one batch of brownies.

Work smarter, not harder. A mantra that applies in the workplace as well as the kitchen.

And since it was late, I stuck with a tried-and-true recipe. Symphony Brownies. When I quickly looked up the recipe, I realized I could fulfill one more need with this batch of brownies.

Replace that God-awful picture I took of them back in 2009.

Five years ago when I didn’t know better. Or more specifically, when I didn’t know what the heck I was doing with a camera.

You can read the original story about them here. The picture has thankfully been updated. Hello 2014.

Now, I’m not going to lie. Whether you let these cool completely or not, they pretty much do not cut neatly. It’s something you’re just going to have to learn to accept. And if I can do that, so can you. Because, I promise you, things like that drive me batty. But for the sake of the taste of these fudgy little suckers, you’ll learn to live with it.

Say thank you to a neighbor.

Surprise a co-worker.

Drop off a plate to a friend just because.

Or hoard them all for yourself.

Symphony Brownies

2 brownie mixes (you want to look for ones that have a 9×13 pan as a baking option; not all do; I used Duncan Hines’ fudgy brownie mixes)
1/2 cup chopped walnuts (I skip)
3 Hershey’s Symphony bars

Preheat oven per brownie mix directions.  Spray a 9×13 pan with nonstick spray.  Mix up one brownie mix, following the directions on the back of the box.  Add 1/4 cup of chopped walnuts to batter.  Pour it into the baking dish.  Unwrap the three Symphony bars and place them on top of the batter, side by side.  Mix up the second box of brownies, adding the remaining 1/4 cup of chopped walnuts to the batter, and pour the batter into the baking dish, over the Symphony bars.  Bake 45 minutes.  Allow brownies to cool.  Cut and devour.

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{ 6 comments… read them below or add one }

Joanne June 24, 2014 at 7:10 am

I’ll take the hoarding option. :)
Joanne recently posted..Linguine with Burrata, Greens, and Sweet Pepper Sauce


Ginny McMeans June 24, 2014 at 9:41 am

These are so welcome at my house!


Christie - Food Done Light June 24, 2014 at 10:56 am

These look so decadent and gooey, just the way I love a brownie.
Christie – Food Done Light recently posted..Strawberry Pie Lollipops


Lindsay @ The Live-In Kitchen June 24, 2014 at 2:15 pm

You can never go wrong with brownies! I wish I had one right now.
Lindsay @ The Live-In Kitchen recently posted..Homemade Pesto


Meg June 24, 2014 at 3:46 pm

I’d have to pass those out immediately — I could definitely not have them hanging around, luring me in! :) They look awesome, and love the simplicity of the recipe. Brownies are the best — such comfort food!
Meg recently posted..Slow cooker steak and veggie soup


Andi @ The Weary Chef June 24, 2014 at 4:14 pm

I am seriously drooling over that gooey chocolate center. Heaven! I need these immediately. Pinning :)
Andi @ The Weary Chef recently posted..Slow Cooker Chicken Adobo


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