These Halloween Candy Brownies are fudgy, rich, chocolatey and decadent. Each bite will be a surprise as there is lots of assorted candy hidden in each brownie! Perfect for your leftover halloween candy!
Halloween Candy Brownies
Halloween is about a week away and I just have to give you one more Halloween recipe and that is these awesome brownies. From the outside they may look like just ordinary brownies, but trust me they are anything but ordinary inside, because at the bottom they are loaded with candy.
Which is why these are perfect not only for Halloween, but right after Halloween, to use up all that leftover candy.
These brownies are so decadent and rich and I used none other than Alton Brown’s recipe because he’s the one I always go to when I want a good, basic, but delicious recipe.
As far as what candy to use, it doesn’t matter. Use your favorite, use whatever you have from Halloween. I just used a bunch of assorted candy that comes in those big boxes. Obviously we could have put the candy over the top of the brownies, but by putting them at the bottom, you can surprise your guests, when they take a bite. They will be pleasantly surprised, trust me.
To really take it to the next level I put some little candy bones on top. They look down right devilish in my opinion – and they taste totally sinful. Serve these up alongside my Halloween Red Velvet Cupcakes and flex those baking skills!
Ingredients In Halloween Candy Brownies
- Butter – use unsalted butter so you can control how much salt goes in your brownies.
- Sugar – I used white and brown sugar today as I wanted those rich molasses notes to come through.
- Flour – good all-purpose flour.
- Cocoa powder – I used Dutch processed cocoa powder.
- Eggs – eggs act as an emulsifier and make the batter smoother, plus adds volume and texture.
- Vanilla – This is a flavor booster secret weapon.
- Salt – to bring all the flavors together.
- Candy – We’re chopping up some Halloween candy and placing it in the bottom of our pan before pouring the batter overtop, this will give us that decadent sweet hit. Totally optional but highly recommended!
What Kind Of Candy Can I Use?
Avoid using gummy or chalky Halloween candies in this recipe. Chocolates work the best, something like peanut butter cups, M&M’s, chocolate bars, etc.
How To Make Halloween Candy Brownies
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Preheat oven to 300F. Grease an 9×13-inch pan with cooking spray.
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Combine the wet ingredients: Beat eggs on medium speed until fluffy and light yellow. Add the sugar and brown sugar, and beat for another 30 seconds. Add the remaining ingredients and mix to combine.
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Assemble the brownies: Add the chopped candy into the bottom of the greased pan. Pour the batter over the candy and smooth out with a spatula.
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Bake for 45 minutes. Check the doneness by inserting a toothpick in the center of the pan and if it comes out clean, it’s done. Transfer the brownies onto a rack and allow to cool.
- Finish the dish: Cut the brownies into squares and decorate for Halloween if preferred. I used bones and tombstones.
Eggs Are The Texture Key
Make sure your eggs are at room temperature, this will ensure your brownies will have a lighter texture and cook more evenly. If you forget to take them out an hour before, just let them sit in a bowl of warm water for about 15 minutes.
All Ovens Are Different
Make sure you bake your brownies in the center of the oven for even baking and wait until your oven is completely preheated. Always keep in mind that baking time will vary since each oven is different. Also remember that your brownies will keep cooking as they cool off too, so if you’re not sure, pull them out a bit earlier and place them on the counter to cool.
Looking To Cut Back On The Candy?
Well that’s totally fine – although you might find Halloween a little tough, but no fear Jo is here. Rather than lining the bottom of the pan with candy feel free to swap those out for some nuts like: almonds, pecans, walnuts, pistachios, hazelnuts, etc.
How To Tell When Your Brownies Are Done
Insert a toothpick into the middle of the brownies in the pan. If the toothpick comes out clean, your brownies are done baking. If there is any batter sticking to the toothpick, bake for 5-10 minutes at a time until the toothpick comes out clean. Use a new toothpick for each test.
Storing Leftover Halloween Brownies
Store cut brownies in an airtight container at room temperature. They will last up 1 to 2 days. I wouldn’t recommend storing them in the fridge as they will dry out, at room temperature they stay moist and delicious.
Freezing Halloween Brownies
Yes you can! Cool them completely then transfer them to an airtight container and freeze for up to 3 months. When ready to serve, thaw at room temperature.
More Delicious Treats To Try:
- Pumpkin Cheesecake Brownies
- Mile High Guinness Brownies with Guinness Buttercream Frosting
- Butterscotch Brownies
- Halloween Red Velvet Cupcakes
- Chocolate Pumpkin Cheesecake Brownies
- Triple Bypass Brownies
- Halloween Poke Cake
- Witches Brew
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Halloween Candy Brownies
Ingredients
- 8 eggs
- 1 cup sugar granulated
- 1 cup brown sugar
- 1 tsp salt
- 1 tbsp vanilla extract
- 16 oz butter unsalted
- 2 ½ cups cocoa powder
- 1 cup all-purpose flour
- 3 cups halloween candy lightly chopped
Instructions
- Preheat oven to 300F. Grease an 9x13-inch pan with cooking spray.
- Beat eggs on medium speed until fluffy and light yellow. Add the sugar and brown sugar, and beat for another 30 seconds. Add the remaining ingredients and mix to combine.
- Add the chopped candy into the bottom of the greased pan. Pour the batter over the candy and smooth out with a spatula.
- Bake for 45 minutes. Check the doneness by inserting a toothpick in the center of the pan and if it comes out clean, it's done. Transfer the brownies onto a rack and allow to cool.
- Cut the brownies into squares and decorate for halloween if preferred. I used bones and tombstones.
Video
Recipe Notes
- Avoid using gummy or chalky Halloween candies in this recipe. Chocolates work the best.
- Store cut brownies in an airtight container at room temperature. They will last up 1 to 2 days. I wouldn’t recommend storing them in the fridge as they will dry out, at room temperature they stay moist and delicious.
- To freeze, cool them completely then transfer them to an airtight container and freeze for up to 3 months. When ready to serve, thaw at room temperature.
