I have been reading many recipes with candy in cookies, brownies or cake. I have made cookies with candy lentils and they were cute but not the same as, chocolate in chocolate. I had chocolate fudge candies in the house that I certainly should not eat, plus the man of the house does not like chocolate, so I baked the brownies. You would think, I would be smarter. Now, instead of indulging on the candies, I was eating the brownies and the candy. No, I did not eat them all.
The candy adds a wonderful burst of flavor to the brownie. Suddenly, my mouth was filled with a wonderful sweet taste—-like chocolate fudge, melted. Of course, that is what it is but who expected this? Delicious does not have enough meaning for these. The candy leaves pocket of rich chocolate throughout the brownies and when you get one of these pockets and there are about 30 of them in an 8 x 8 square tin of brownies, you get that special smooth taste.
Candy Filled Brownies
spray cooking oil
1 1/2 cups sugar
3/4 cup melted margarine
2 teaspoons pure vanilla extract ( I love vanilla.)
1 teaspoon milk
3/4 cup gluten-free flour mix (3 parts brown rice flour, 1 part potato starch, 1/3 part tapioca flour )
1/2 cup cocoa
1/4 teaspoon salt
6 fudge squares, cut into small pieces
Spray an 8 inch square pan with cooking oil and set aside. Preheat oven to 350 degrees F.
Using a mixer, cream together the melted margarine and sugar until smooth. Add the eggs one at a time, beating for 1 minute after each addition. Then add the vanilla and milk.
Combine the dry ingredients in a separate bowl. Add the liquid ingredients to this bowl.
Add the pieces of candy and just stir to combine.
Pour batter into the pan and bake 30-35 minutes.
Cool completely. Cut into squares.