Next week Kenny Loggins is playing three nights of shows at the Nashville Symphony. My sweetie and I will be soaking up the sounds of “I’m Alright” and “Danny’s Song” from the balcony. In honor of this special occasion, I give you the Symphony Brownie—a recipe from my friend Julie who is the queen of desserts. The basic brownie recipe is just right on its own, but the addition of Symphony candy bars really takes it over the top (say, past the back row of the balcony). Make these brownies before a road trip, after a baby is born, or when you need to say, “Thanks!” or “I’m sorry.”
11 tablespoons butter
1¼ cup sugar
¼ cup water
24 ounces semi-sweet chocolate chips, divided
2 teaspoons vanilla
1½ cups flour
½ teaspoons baking soda
½ teaspoons salt
3 extra large (4.25 oz) Symphony bars with almonds & toffee
- Preheat the oven to 325. Grease a 13×9-inch baking pan.
- In heavy sauce pan, combine butter, sugar, and water. Bring to a boil, stirring until the butter is melted and sugar is dissolved.
- Remove from heat and stir in 2 cups of the chocolate chips until melted. Cool a bit, then add vanilla. I used the really good vanilla I got in Mexico.
- In large mixing bowl, whisk eggs, then gradually add the chocolate mix, stirring with a wooden spoon until entirely mixed.
- In another bowl, mix flour, baking soda, and salt. Add the remaining chocolate chips.
- Finally, stir the dry ingredients into the wet. Mix well.
- Spread half the brownie batter into the pan. Place the Symphony Bars side-by-side across the batter, and spread the other half of the batter on top.