Recipe: Symphony Brownies

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

Ingredients
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

Directions
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.