Modified from Cream Puff Murder
3/4 cup semi-sweet chocolate chips (or 6 one ounce squares)
1 cup butter
2 cups white sugar
4 beaten eggs
2 tsp vanilla
1 1/2 cups flour
candy bars (so I used plain Hershey's once and then I used the Ghirardelli squares, which was cool because I got all the different flavors - I used a lot of peppermint bark!...they recommended cappuccino truffle bars, symphony bars or crunch bars)
***The shortcut is to make two boxes of brownie mix by the package directions (the 2 egg one) and then used half for top and half for bottom.
Spray or line brownie pan. I used the Pampered Chef brownie pans, but you can just use a 9 by 13 pan.
Pick a large microwave safe bowl - you'll do the entire thing in this one bowl. Microwave the butter and chocolate for about 1 minute or until melted. I had to stir and microwave for like 30 more seconds. Stir in sugar into chocolate mixture. If this is cool enough, add eggs...I've never had an issue here. Mix in vanilla. Mix in flour.
Put half the batter down into prepared pan. So what i did was use the medium cookie scoop and put one in each well of two brownie pans. Now put candy bars down in a layer. If you are using brownie pans, you might have to break up, even in the pan, you want to break up to get as much covered as possible. The squares were great for this in my brownie pans. Finally put remaining batter on top of candy bars. So I used the small cookie scoop here and this pretty much used up all my batter. If I the medium both times, I ran out of batter. I decided I wanted more in the bottoms. Smooth out batter over tops a bit.
Bake at 350 for 20 - 30 minutes. So the regular pan will probably be 30 minutes. For my brownie pans, it was about closer to 20 minutes and I flipped the sides in the middle.
Makes 2 dozen brownies.