Just Cakes Bake Shop Double Chocolate SKOR & CHIPITS Brownie Bar

Double Chocolate SKOR & CHIPITS Brownie Bar


1 cupvegetable oil or melted butter (225 g)
3 cups + 2 tbsp sugar (625 g)
6 eggs
3 tspvanilla extract (18 g)
1 3/4 cupsall-purpose flour (215 g)
1 cup + 1 tbsp HERSHEY’S Cocoa (105 g)
1 tspbaking powder (4 g)
1 1/2 tspsalt (7 g)
1/2 cupHERSHEY’S CHIPITS Chocolate Chips (90 g)
1/2 cupHERSHEY’S CHIPITS SKOR Toffee Bits (60 g)
1 1/2 cupsHERSHEY’S CHIPITS Chocolate Chips (250 g)
1/2 cupwhipping cream (35%) (50 g)


    1. Preheat oven to 350°F (180°C). Line 8 x 8” (20 x 20 cm) square baking sheet with parchment paper.
    2. In a mixing bowl, sift together flour, cocoa, baking powder and salt. Set aside.
    3. In a second mixing bowl, mix vegetable oil, sugar, eggs and vanilla.
    4. Create a well in your dry ingredients and pour in your wet ingredients. Mix well. Fold in 1/2 cup (90 g) chocolate chips and toffee bits. The batter will be luscious and thick.
    5. Pour into prepared pan and bake for 30-35 minutes or until a toothpick inserted in centre comes out mostly clean (some crumbs are fine; you want it to come out a little gooey). Let cool.
    6. For the Ganache, place 1-1/2 cups chocolate chips into a heat-proof bowl. Heat whipping cream in a saucepan over medium-high heat, until you have a rolling boil. Pour over chocolate and whisk until completely combined.
    7. Pour hot ganache over brownies. Add any additional toppings, as desired. Let cool to set. Cut into bars and enjoy.

    Makes about 12 Brownie Bars.

    1. For additional texture, add nuts, HERSHEY’S CHIPITS etc., as desired.
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