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!
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.
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.