Smashed chocolate bar-brownie cake


  • Prep Time15 mins
  • Total Time15 mins
  • Makes16 squares
*PLUS Refrigeration Time: 120 minutes, Standing Time: 120 minutes, Baking Time: 35 minutes


  • 2 550-g pkg brownie mix, preferably with icing

  • fresh ingredients called for on brownie mix

  • 1/2 450-g tub spreadable chocolate icing, if not included with mix

  • 3 cups chopped Crispy Crunch or Skor chocolate bars, 300-g total


  • Preheat oven to 350F (180C). Lightly brush 2 (8-inch/2-L) square baking pans with vegetable oil. Line bottom and sides of pans with waxed paper or foil. Place brownie mix in a large bowl. Prepare brownies, following package directions (doubling ingredients added to mix as you are making 2 packages). If package directions offer the option of adding an additional egg to each package, do so. Divide mixture between pans.

  • Bake in centre of 350F (180C) oven until a cake tester inserted in centre of brownies comes out with just a few moist crumbs clinging to it, from 35 to 40 minutes. Remove pans from oven. Cool brownies in pans on racks, about 2 hours. Turn out of pans, then peel off waxed paper. Turn brownies top-side up. Place one whole brownie on a large flat plate. Generously spread top with about 1/2 cup (125 mL) icing. Sprinkle half of chopped chocolate bars overtop. Stack remaining whole brownie on top. Gently press down. Spread top with 1/2 cup (125 mL) icing. Sprinkle with remaining chocolate bars. Refrigerate at least 2 hours before cutting into 2-inch (5-cm) squares. Cake will keep well, covered, in the refrigerator at least 3 days and in the freezer about 1 month.

Nutrition (per serving)

Calories 438, Protein 4.2g, Carbohydrates 72.9g, Fat 16.6g.

Chopped chocolate bars are sprinkled over brownies in this decadent yet easy cake. Kids will go crazy for it!

When we used a low-fat brownie mix, results were disappointing. So, indulge and choose a regular brownie mix.