Stop pretending you don’t want a piece of this.  (Well, it’s more appropriate to say “a scoop”, since it’s basically chocolate muck with hacked up pieces of candy bars in it.  No- wait- it’s even more appropriate to say you want “a shovel” of it, because, it’s obvious.  You can’t not use a shovel to get the full experience of the 19 chocolate candy bars and 12 brownies that have been massacred to make this masterpiece.)

Oh, that leads me to an important announcement about this dessert:

Another important announcement about this dessert:

And lastly:

Okay, I’m done with caps because they hurt my face.

But back to the dessert.  What was the inspiration, you ask?

1. I am feeling lazier than usual, and wanted to put almost zero effort into a dessert project.  (That’s not that new.)
2. I’m inspired by the many Halloween chocolates out there, slapping me in the face every time I walk into Walgreens, which is dailyish.
3. What would get picked up on someone’s Instagram thing (is it a ‘feed’? ‘post’? whatever).  I know my boring (but AMAZING) Apple-icious Pie won’t make the Google News headlines, because it’s not trendy enough (maybe it would have been interesting in 1880, but Google wasn’t as popular back then.).  Desserts like this GET NOTICED.  (Speaking of getting noticed… have you noticed my Caramel Donut Sandwich concoction?  Or my Astonishing Chocolate Bar Cake?  Twitter worthy, for sure.)

So here we are.  The hype has been built up.  Now all you need to do is bake a batch of brownies, make some sauce, and chop up your mostest favoritest chocolate bars of all time, and sit yourself down with the shovel we talked about earlier.  This is gonna be good.

Adapted from my World’s Greatest Fudge Brownie recipe…

BROWNIES:

4 ounces chopped unsweetened chocolate (the better the chocolate, the better the brownie)

3/4 cup unsalted butter

2 cups sugar

2 1/2 teaspoons real vanilla (use the real stuff)

3 lightly beaten eggs

1 cup flour

1 1/2 teaspoons salt

Optional: 1 tablespoon instant espresso powder

CHOCOLATE SAUCE:

8 oz. semisweet chocolate, chopped into small pieces

1 cup heavy cream

1/2 cup light corn syrup

ALSO, MOST IMPORTANT OF ALL:

15 – 20 chocolate candy bars, chopped up into 1″ pieces

1. BROWNIES:
   1. Preheat oven to 350° and grease a 9 x 13 foil-lined pan.
   2. Melt chocolate & butter in microwave for 2:15 minutes and stir.
   3. Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
   4. Pour into prepared pan and bake for 30 – 33 minutes (until center is just set).
   5. Cool & cut half of the batch into chunks*.
2. CHOCOLATE SAUCE:
   1. Place the chocolate in a medium bowl and set aside (ideally one with a wide bottom).
   2. In a small saucepan, combine cream & corn syrup together.  Bring to a simmer over medium heat and pour over the chocolate.  Wait for 5 minutes, then whisk until smooth.  Allow to cool; store in fridge and heat in microwave to soften before serving.
3. ASSEMBLY:
   1. Throw brownie chunks and chocolate bars into a trifle dish, layering with as much chocolate sauce as you can stand.  Fill to the brim and dig in.

• Save half of the brownie batch for “real” brownie eating later.  The recipe makes way too much to stuff into a trifle dish along with your 878 candy bars.
• What kind of chocolate bars to use… I know, it’s a tough one.  If you use Reece’s PB Cups, it’ll dominate some of the more subtle bars (which could be just fine).  If you use Almond Joy or Mounds, some coconut-haters might wrinkle their noses at it (to which I say, Who Cares).  Just use whatever bars you like, and go to town with it.
• No trifle dish?  Who cares.  Use any bowl that will fit everything in.
• Don’t try to be fancy about this.  Serve it like it looks- in one massive scoop, big and confident.  In a big bowl.  You can’t be dainty with this.
• Feeling super lazy?  Buy the brownies and the chocolate sauce, and you can have this bowl of sin ready in under 8 minutes, flat.
• I guess this freezes sort of well.  But just eat it so you don’t have to freeze it.  It’ll keep room free in your freezer.  :)
• Enjoy!