Leftover Candy Halloween Brownies
Posted Oct 11, 2026
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In this Halloween brownies recipe, a chocolatey, fudgy homemade brownie base is stuffed and topped with Halloween candy for the ultimate, festive fall dessert!
If you’re looking for a fun, festive dessert or an easy way to use up leftover Halloween candy, then you need to make these candy-stuffed Halloween brownies.
The rich and fudgy brownies are made from scratch and have a beautiful shiny crinkly top. Stuffed and topped with your favorite Halloween candy and a dusting of flaky sea salt, they’re an absolutely decadent dessert everyone loves.
I suggest using chocolatey candies to make these Halloween brownies, but you can choose your favorite to make them your own – also try my candy chocolate chip cookie bars!
Candy Halloween Brownies: Ingredients & Substitutions
- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all-purpose flour blend and gluten-free candy.
- Sea Salt. I recommend using fine sea salt. If you use iodized table salt, decrease the amount of salt by half.
- Semisweet chocolate. Use chocolate chips, chopped bars, discs, etc.; the form doesn’t matter because it’s being melted.
- Salted butter. Unsalted butter, coconut oil, and ghee all work well in this recipe.
- Granulated sugar. White or organic cane sugar are the best choices.
- Candy. Choose your favorite candy, I recommend chocolatey candies (not sour gummies or fruity candy) like Twix, peanut butter cups, snickers, milky ways, etc. I also love adding festive Halloween sprinkles.
How to Make Halloween Brownies
Let’s walk through this recipe together, and don’t forget to watch the video.
Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a 9×9” (23 cm) baking dish with parchment paper and lightly grease it, then set it aside.
Next, melt the chocolate and butter together in a microwave-safe bowl, or on the stovetop over low heat. Stir until it’s smooth and glossy, then set it aside to cool.
Then, beat the eggs for 1 minute on high speed – either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer.
Once the eggs are fluffy, add the sugar and beat for another minute. Beating and dissolving the sugar completely is what gives the brownies a shiny, crinkly top that makes them beautiful and adds texture. Set a timer if you have to, but don’t skimp on the beating.
Next, beat in the melted chocolate/butter mixture and vanilla on medium speed until the batter is smooth.
Add the flour, cocoa powder, and sea salt to the wet ingredients and beat on medium speed until incorporated and there are no lumps. The batter should be thick at this point, and not really runny.
Stir the chopped candy of your choice into the batter.
Then spread the batter evenly into the prepared baking dish and bake in the preheated oven for 25-30 minutes, until the top is set and the brownies are only very slightly “jiggly.”
Once you remove the Halloween brownies from the oven, top them with additional full or chopped candy pieces (this is totally your preference) and some festive sprinkles while they are still warm.
Then, put the brownie pan on a wire cooling rack to cool completely before cutting into squares and serving.
Freeze the candy
If you’re worried about the candy melting, you can freeze it before adding it to the warm brownies.
How to get clean cuts
To get clean cuts, make sure the brownies are completely cooled and firm. Then dip a sharp knife in very hot water, dry it quickly with a towel, and then make a cut. Then, wipe the knife off and repeat with each cut.
Serve
Cut into 9 or 16 squares and serve. I suggest serving them as-is, or slightly warm with a scoop of vanilla ice cream. These are very rich, so a little goes a long way!
More Must-Make Brownie Recipes
- Since brownies are my favorite dessert, you can trust me that all of these brownie recipes are the very best!
- The best fudgy brownies of all time.
- These raspberry brownies are another summer favorite.
- Cookie dough brownies are insanely decadent.
- Coffee brownies are perfect for the espresso lover in your life.
- Coconut brownies are so delicious with homemade coconut frosting!
- With a layer of creamy caramel in the middle, these caramel brownies are next-level.
- For the peanut butter lover in your life, you need to try these peanut butter cup brownies and chocolate peanut butter brownies.
- M&M Brownies can be festive for any occasion using different colored candies.
Store
Store leftover Halloween brownies in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week.
Freeze
I recommend wrapping the brownies tightly in plastic wrap or vacuum sealing them, then storing them in an airtight container or plastic bag in the freezer for up to 2 months. Thaw at room temperature or reheat in the microwave.
Halloween Brownies Recipe FAQS
Chocolate-based candies like peanut butter cups, Snickers, Milky Way, M&M’s, Twix, etc. are best because they complement the chocolatey brownies!
Yes, add the candy to the batter and to the top of the brownies before baking.
Yes, you can, but these homemade brownies are the best!
Use a sharp knife and wipe it clean between cuts with warm water (or lightly grease it) to get clean slices. Also, make sure the brownies are cool.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Candy Halloween Brownies
Video
Ingredients
- 6 ounces semisweet chocolate (1 ½ cups)
- 2 large eggs
- ½ cup salted butter
- ¾ cup granulated sugar
- 2 tsp pure vanilla extract
- ¾ cup all-purpose flour
- 1 Tablespoon cocoa powder
- ¼ teaspoon fine sea salt
- 1 cup candy (chopped, to put inside the batter)
- 1 cup candy (whole or in large pieces, to put on top)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a 9×9” (23 cm) baking dish with parchment paper and lightly grease, then set it aside.
- Melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool.
- In the bowl of a standing mixer, beat eggs for 1 minute on high speed, the should become pale and thick.
- Add sugar and beat for an additional 1 minute.
- Next, beat in the melted chocolate/butter mixture and vanilla on medium speed until batter is smooth.
- Add the flour, cocoa powder and sea salt to the wet ingredients and beat on medium speed until incorporated and there are no lumps. The batter should be thick at this point, and not really runny.
- Stir in the chopped candy.
- Evenly spread the batter into the prepared baking dish. Top with additional candy either chopped or full pieces.
- Bake for 25-30 minutes, until the top is set and the brownies are only very slightly “jiggly.”
- Place brownie pan on a wire cooling rack to cool completely.
- Cut into squares and serve.
Notes
- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend and gluten-free candy.
- Sea Salt. I recommend using fine sea salt. If you use iodized table salt decrease the amount of salt by half.
- Semisweet chocolate. Use chocolate chips, chopped bars, discs, etc. the form doesn’t matter because it’s being melted.
- Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
- Granulated sugar. white or organic cane sugar are the best choices.
- Candy. Choose your favorite candy, I recommend chocolatey candies (not sour gummies or fruity candy) like Twix, peanut butter cups, snickers, milky ways, etc. I also love adding festive halloween sprinkles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
