Mmmm… brownies with Winans candies? Yes, please! These fabulous brownies are super chocolate-y with a texture in between cake-y and fudge-y. They’re also full of hidden Winans deluxe Valentine’s mix in festive red, white and pink colors!
They’re super easy to make and are delicious. We’ve got the recipe for you below. Use it for any of your leftover Winans candy (we’re kidding, obviously, hide some of your Winans until you’re ready to make these brownies). We think it’s delicious with any of our seasonal deluxe mixes!
Winans Valentine’s Surprise Brownies
Makes 9×13 pan of brownies (24 individual brownies)
4 ounces unsweetened chocolate, chopped
1 cup (2 sticks) unsalted butter
1 ½ cups sugar
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons vanilla extract
1 ⅓ cup all-purpose flour*
½ cup cocoa powder
1 teaspoon espresso, finely ground
½ cup Winans deluxe Valentine’s mix candies, cut larger pieces into small half-bite pieces
Preheat your oven to 350°F. Line a 9×13 baking dish with foil so that it extends up the sides and over the edges of the pan. Coat the foil generously with canola oil. Place the chopped unsweetened chocolate and butter into a small pot over medium-low heat. Stir until both the chocolate and butter are melted. Remove from heat and let cool.
In a medium bowl, whisk together the sugar, baking powder and salt until combined. Add the eggs and vanilla, whisk well. Add the melted chocolate mixture.
Stir in the all-purpose flour, cocoa powder and espresso powder until smooth. Pour half of the batter and spread evenly into the prepared pan. Arrange the candy pieces on top of the batter. cut side down. Be sure to leave a little space between each candy piece and the sides of the pan. Pour the remaining half of the batter and spread to cover the candy. Smooth the surface.
Bake for 30 minutes, or until the top of the brownie is set and the edges have pulled away from the side of the pan and an inserted toothpick comes out clean. Let cool on a wire rack for at least 1 hour. Lift the brownies from the pan using the extended foil edges and place on a cutting board. Cut the brownies into 2 inch squares. Store in an airtight container for up to 1 week (if they last that long!).
*To make this recipe gluten-free, use 1 ⅓ cup gluten-free all purpose flour (we recommend Bob’s Red Mill) and 1 teaspoon xanthan gum instead of regular wheat all-purpose flour. Follow the same directions as above.
Adapted from GF Contraband Candy Brownies from This Ohio Life.