Rating: 3.5 stars
100 Ratings
  • 5 star values: 30
  • 4 star values: 34
  • 3 star values: 17
  • 2 star values: 10
  • 1 star values: 9


Credit: Levi Brown

Recipe Summary test

20 mins
3 hrs 20 mins
Makes 16 brownies


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.

  • In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.

  • In a large microwave-safe bowl, combine the butter and semisweet chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.

  • Add the flour mixture and mix until just combined (do not overmix).

  • Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.

  • In a medium microwave-safe bowl, microwave the white chocolate and oil in 30-second intervals, stirring between each, until melted and smooth. Spread on top of the cooled brownies. Sprinkle with the candies and let set.

  • Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

Nutrition Facts

268 calories; fat 13g; saturated fat 8g; cholesterol 45mg; sodium 100mg; protein 3g; carbohydrates 35g; sugars 28g; fiber 1g; iron 1mg; calcium 26mg.