Surprise Brownies

Surprise Brownies are a delightful treat with a hidden twist. Each bite reveals a surprise center filled with a mix of different chocolate candies. These brownies offer a rich, fudgy base with unexpected bursts of chocolate, making them a fun and indulgent dessert.

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: brownies

Calories: 234kcal

Author: Michelle

Ingredients

1 cup unsalted butter
4 ounces good quality chocolate chopped
2 cups sugar
4 eggs
1/2 teaspoon vanilla
1 teaspoon strong coffee or coffee extract
1 1/2 cups flour
1/2 teaspoon salt
20 chocolate candies

Instructions

Melt together over low heat in a heavy saucepan, or in a double boiler, the chocolate and butter. Remove the chocolate from the heat, and stir in the sugar. Use a whisk for this and most of the rest of the steps to ensure getting lots of air incorporated into the batter so that they are light and fluffy and rise well.
1 cup unsalted butter, 4 ounces good quality chocolate, 2 cups sugar
Add the eggs one at a time, and whisk well to incorporate. If you’ve removed the chocolate from the heat and added the sugar, this should have lowered the temperature of the mixture enough that you won’t have scrambled eggs now. The eggs are going to provide lots of your lift, so whisk well.
4 eggs
Add the vanilla and coffee/coffee extract, and mix until fully combined. Add the salt and mix to stir. Then add the flour.
1/2 teaspoon vanilla, 1 teaspoon strong coffee or coffee extract, 1/2 teaspoon salt, 1 1/2 cups flour
Put away the whisk and gently fold the flour in with your spatula. Fold it until the flour is just combined so that as little gluten as possible forms and your brownies don’t get tough or filled with little air bubbles.
Fill muffin cups with batter about two-thirds of the way full. I used my mid-size cookie scoop for this one. It makes them the same size so they bake evenly.
Add your candies to the center of each brownie. Bake at 350 degrees for approximately 20 minutes, until your cake tester comes out clean. Every oven is different, and mine tends to take longer to bake – for me it was closer to 24 minutes. Keep an eye on them, as you don’t want them to overbake and get dry.
20 chocolate candies
Simply sprinkle a little powdered sugar on them after letting them cool fully on a cookie rack, and they are good to go.

Equipment

1 1/2 Quart Saucepan

Muffin Pan

Wire Cooling Racks

Notes

The candies can be Rollos or filled Hershey’s Kisses and others. OR make a ganache like from last week’s truffle and use little balls of those.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.