I always get rave reviews for my "Symphony" brownies.  Just use boxed brownie mix and mix according to directions on box.  Spread half of mixture in pan, cover with Hershey's Symphony candy bars, then spread remaining mix on top and bake.  Divine!

I have used several different brands of brownie mix.  I've also used the plain candy bars and the ones with almonds and toffee.  Oh my, so good.  So good that I buy the family size brownie mix for a 9x13 pan instead of a small box for an 8x8 pan. LOL

Sometimes I even put chocolate frosting on top after they cool.

when I cook brownie the outside burn how do I stop this from happen?

Lonnie, try lowering the oven temperature 20-25 degrees.

Make sure you are using a light colored pan or glass baking dish.  If you using glass lower the temperature.  I bake my brownies in a parchment paper lined pan.  Always remove them before the baking timer goes off they will carry over cook.

Buy a pan from Target made by Wearever 13x9 insulated light silver in color about $12.00.  This will insure you always have perfect brownies or anything else you decide to bake in it.  It also comes with a storage lid.

Triple Fudge Brownies   

 Ingredients: 1 package (3.9 ounces) instant chocolate pudding mix 1 package (18-1/4 ounces) chocolate cake mix 2 cups (12 ounces) semisweet chocolate chips 

Directions: Prepare pudding according to package directions. Whisk in dry cake mix. Stir in chocolate chips. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 30-35 minutes or until the top springs back when lightly touched. Dust with confectioners' sugar. Serve with ice cream if desired. Yield: 4 dozen.

LonnieP:

when I cook brownie the outside burn how do I stop this from happen?

LonnieP:

when I cook brownie the outside burn how do I stop this from happen?

LonnieP:

when I cook brownie the outside burn how do I stop this from happen?

I found that it is easier for me to put it in cup cake pan. I make little cup cake brownies and my daughter and family love then. So try that also.

HI, lILDEVIL IN NC

I STARTED DOING THE MINI MUFFIN PAN THING RECENTLY ALSO.

I WENT TO THE DOLLAR STORE AND GOT ABOUT 2 DOZEN DIFFERENT SHAPED TIN BOXES.

I WENT HOME AND FILLED THEM UP WITH BAKED STUFF.

 BETTY CROCKER' MIXES  AND PREPARED FROSTINGS WERE A HUGE HELP-

AT THE HOLIDAYS I DID IT WITH PUMPKIN BREAD, CHOCOLATE AND VANILLA CAKE BATTER, AND TONS OF BROWNIE MIX-THEY WERE ALL A BIG SUCCESS-

THE MOMMIES LOVED IT BECAUSE THERE WERE TREATS TO GET THEM THROUGH HOLIDAY VACATIONS AND THEY SAID THEY HAD A USE FOR ALLTHE BOXES-HOORAY.

I also use a 13 x 9 insulated or sometimes called air bake pan. It is perfect for brownies, even the edges come out soft and chewy.

Try buying a Pampered Chef square baking dish.  I have had one for years.  It is great!!!!

hey....maybe someone can help me. I mixed 4 batches of batter for spritz yesterday and put them in the fridge. Today I try to use them in the cookie gun and the batter is too sticky an soft. Any advise?

Sounds like you should add a little more flour to your batter. Just add a little at a time until it seems to be the right consistency.  You can always add more but you cant take it out.  This also works to make roll cookies the right consistency as well.  Otherwise they are sometimes sticky and hard to work with as well.  Hope this helps make your cookie making more fun!

I just bought a 13 X 9 baking dish from Pampered Chef........I love it.....thanks for the info!

 When I make brownies, I add cropped up marsaschino cherries and mini chocolate chips in the batter.  They're so sweet, you don't even need to frost them.

After making those fantastic brownies be sure to cut the brownies in smaller bite-size portions because people will be more inclined to take them if they are manageable and not percieved as messy.  Also the psycology of picking up a smaller portion encourage the guests to try them and probably come back for more!