how to make Symphony bar-stuffed brownies

I first made these for my chocoholic ex-boyfriend’s New Year’s party (well, before he was my ex). They were a hit! I more recently made them for my supervisor’s farewell party when he got a new job, and I’ve had so many co-workers come up and tell me that they are the best brownies they’ve ever had. (In fact, one co-worker even asked me to make them for a special surprise for he and his wife’s anniversary!) So if you’re looking to make something as a special treat, but don’t have a lot of time or baking skill, these are perfect. I’m a lazy baker, so there’s really not much to these… they just taste fantastic.
Here’s what you’ll need:

Ingredients:

2 boxes of your favorite brownie mix (I used Betty Crocker fudge for this recipe) plus other ingredients listed on the box (don’t forget to plan for two mixes)
Enough Hershey’s Symphony bars to cover the bottom of the pan you are using (for a 9×13 pan, 4 regular size Symphony bars are needed)
Butter-flavored Crisco, or shortening of your choice

Tools:

Rubber spatula
Something to mix with (whisk, wooden spoon, fork, electric mixer)
Large bowl (big enough to hold both mixes)
9×13 aluminum pan, or brownie pan of your choice

Instructions:

Preheat oven to 350 degrees Fahrenheit/ 176 degrees Celsius (adjust if needed due to sea level).
Grease bottom and sides of pan with the shortening.
Mix together wet ingredients in a large bowl with the whisk. Slowly add the dry brownie mix, stirring in a little at a time. If the batter seems really thick and is difficult to stir, you can use a little bit of milk or water to thin it to the right consistency. (Be careful not to add too much, though, as this can change whether you have a more fudgy or cakey brownie.) Scrape down the sides of the bowl with the spatula, and mix well.
Pour half of the raw batter into the greased pan.
Lay the unwrapped Symphony bars directly on top of the raw batter in the pan. Try to make sure the whole surface covered, leaving approximately 1/4 inch or so uncovered around the edges. You may need to break the candy bars and space them out to get them to fit.
Pour the rest of the raw batter over the candy bars. Use the spatula to make sure the candy is completely covered by the batter so it won’t burn.
Bake at 350 degrees Fahrenheit/ 176 degrees Celsius for about 30 minutes, or until done. Note: if you are accustomed to checking the doneness of your baking by inserting a clean toothpick or knife in the middle, that won’t work on these brownies because of the melted candy bar.
To check doneness: while wearing oven mitts, pick up the pan and very gently shake it (left-right, not up-down). Does it look like the candy bar is jiggling around inside? If so, it’s not done. It’s done when the top half doesn’t jiggle, and looks solid like any other brownies.
Don’t cut immediately. For best results, cut when at room temperature or when only slightly warm.
Serve warm or at room temperature. These are delicious by themselves, with a glass of milk, or a la mode. (I don’t recommend frosting them, as they are already so rich that icing would just overpower them. Enjoy!