2 boxes Duncan Hines Chocolate Lover's Brownies Mix (I like walnut version)
2 (or 3) 5 oz. Symphony Milk Chocolate bars (I use the Almonds & Toffee Chips kind)
(also oil, eggs, and water as called for on brownie mix package)
Preheat oven to 350 and spray a 9"x13" cake pan with cooking spray.
Mix first brownie mix according to the 'fudgy' directions on the back of the package. Pour batter into the cake pan, and bake for about 10 minutes, just till barely starting to set up (usually just long enough for you to mix the second mix and break up the Symphony bars).
While that's in the oven, mix second brownie mix according to the 'cake-like' directions on the back of the package, and set aside.
Then open Symphony bars and break into pieces. They don't have to be chopped or anything, I just break them along the rectangular grid lines on the bar.
Remove the pan from the oven, and arrange the chocolate pieces evenly over the top of the hot partially-cooked brownie batter. Then pour the second brownie mix over the top and spread to the edges of pan. The Symphony bar starts to melt over the first mix, so when you spread the second mix it will move around somewhat...this is fine.
Return pan to oven for about 30 to 35 minutes or till they're done to your taste...we like them really moist and chewy around our house. :)
My notes: I'm not really sure what these are called. My sister-in-law gave me the recipe without a name. I call it this, because when I was little I thought brownies were called 'brown knees.' :)