Candy Halloween Brownies

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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!

Prep Time7

Cook Time25

Cooling1

Total Time1 32

Course: brownies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: brownies

Author: Laura Sandford

Cost: $7

Equipment

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)

US Customary - Metric

Instructions

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a 9x9” (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.

Video

Notes

Ingredient Substitution 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.

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 store in an airtight container or plastic bag in the freezer for up to 2 months. Thaw at room temperature or reheat in the microwave.

Nutrition