Symphony Brownies

We are having a potluck lunch at my church tomorrow to celebrate a member of our church turning 94 (wow!) and to welcome our new interim pastor and his wife. I always enjoy spending time with the wonderful members of my church family so I am really looking forward to tomorrow.

I spent a little time cooking today so I would have less to do in the morning. It is always a mad rush for us all to get ready and dressed up and out the door in time for Sunday School, so the less I have to do in the morning, the better. Especially considering the fact that time changes tonight, so we’ll all probably be a bit sluggish in the morning.

I made Symphony Brownies this morning (with the help of my little assistant, Maddie).

She is going to be a genius in the kitchen!

Symphony Brownies have been one of my go-to desserts for years now. My mom originally found the recipe from Paula Dean, and we both use it quite often. I have made a few changes over time and think I have finally perfected the recipe!

Symphony Brownies

2 boxes Duncan Hines Brownie Mix (I prefer the triple chocolate chunk)

3 eggs (2 if you like a more cake-like brownie)

2/3 cup canola oil

2/3 cup of brewed coffee

2 Symphony Bars with Toffee (in the blue and white packaging)

Mix the brownie mix, eggs, oil, and coffee just until blended. Spread half of the mix into a 9×13 inch pan sprayed with cooking spray. Break up the candy bars into chunks and layer it on top of the brownie mix. Top this with the other half of the mix. Cook at 350 for about 45-50 mins. This takes awhile to cook because it is so thick, so make sure that you check it by sticking a knife or toothpick into it to check for doneness. I like mine rather gooey, so you may want to cook yours for longer if you would like your brownies more cake-like.