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
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 40 minutes. Allow brownies to cool. Cut and devour.
Notes: These cut a lot neater if you wait for them to completely cool. I was running late for Supper Club, so didn’t. You can obviously make both boxes of brownie mix at the same time and just put half in the dish, add the candy bars, and then the other half. I mixed it by hand, so found it easier to mix up each box separately.