The Chocolate Bar Brownie Explosion

Stop pretending you don’t want a piece of this. (Well, it’s more appropriate to say “a
scoop”, since it’s basically chocolate muck with hacked up pieces of candy bars in it.
No- wait- it’s even more appropriate to say you want “a shovel” of it, because, it’s
obvious. You can’t not use a shovel to get the full experience of the 19 chocolate candy
bars and 12 brownies that have been massacred to make this masterpiece.)
Oh, that leads me to an important announcement about this dessert:
THERE ARE 19 CHOCOLATE BARS IN THIS DESSERT.
THERE ARE 12 FUDGE BROWNIES IN THIS DESSERT.
And lastly:
4/11/25, 6:24 AM The Chocolate Bar Brownie Explosion

THERE IS A SHITLOAD OF CHOCOLATE GANACHE SAUCE MELDING
THE CHOCOLATE BARS AND BROWNIES TOGETHER IN A HOLY
CAULDRON OF WONDER.

So here we are. The hype has been built up. Now all you need to do is bake a batch of
brownies, make some sauce, and chop up your mostest favoritest chocolate bars of all
time, and sit yourself down with the shovel we talked about earlier. This is gonna be
good.

BROWNIES:
4 ounces chopped unsweetened chocolate (the better the chocolate, the better
the brownie)
3/4 cup unsalted butter
2 cups sugar
2 1/2 teaspoons real vanilla (use the real stuff)
3 lightly beaten eggs
1 cup flour
1 1/2 teaspoons salt
Optional: 1 tablespoon instant espresso powder
8 oz. semisweet chocolate, chopped into small pieces
1 cup heavy cream
1/2 cup light corn syrup
ALSO, MOST IMPORTANT OF ALL:
15 – 20 chocolate candy bars, chopped up into 1″ pieces

1. BROWNIES:
2. Preheat oven to 350° and grease a 9 x 13 foil-lined pan.
3. Melt chocolate & butter in
   microwave for 2:15 minutes
   and stir.
4. Stir in sugar, then vanilla, then
   eggs, then salt, espresso
   powder (optional) & flour.
5. Pour into prepared pan and
   bake for 30 – 33 minutes (until
   center is just set).
6. Cool & cut half of the batch into chunks.
7. CHOCOLATE SAUCE:
8. Place the chocolate in a medium bowl and set aside (ideally one with a wide
   bottom).
9. In a small saucepan, combine cream & corn syrup together. Bring to a
   simmer over medium heat and pour over the chocolate. Wait for 5 minutes,
   then whisk until smooth. Allow to cool; store in fridge and heat in microwave
   to soften before serving.
10. ASSEMBLY:
11. Throw brownie chunks and chocolate bars into a trifle dish, layering with as
    much chocolate sauce as you can stand. Fill to the brim and dig in.
    Tips:
    Save half of the brownie batch for “real” brownie eating later. The recipe makes
    way too much to stuff into a trifle dish along with your 878 candy bars.
    What kind of chocolate bars to use… I know, it’s a tough one. If you use
    Reece’s PB Cups, it’ll dominate some of the more subtle bars (which could be just
    fine). If you use Almond Joy or Mounds, some coconut-haters might wrinkle their
    noses at it (to which I say, Who Cares). Just use whatever bars you like, and go to
    town with it.
    No trifle dish? Who cares. Use any bowl that will fit everything in.
    Don’t try to be fancy about this. Serve it like it looks- in one massive scoop, big
    and confident. In a big bowl. You can’t be dainty with this.
    Feeling super lazy? Buy the brownies and the chocolate sauce, and you can
    have this bowl of sin ready in under 8 minutes, flat.
    I guess this freezes sort of well. But just eat it so you don’t have to freeze it. It’ll
    keep room free in your freezer. 🙂
    Enjoy!