Halloween Candy Brownies
Transform leftover Halloween candy into delicious stuffed brownies. They are fudgy, chocolatey, chewy, and so easy to make! Everyone will think you're a brownie genius when you really just got creative with trick-or-treat candy.
EQUIPMENT
- double boiler - glass or metal
INGREDIENTS
- 1 18.3 ounce boxed brownie mix - like Duncan Hines
- 2 ½ cups Halloween candy - anything chocolate based - Snickers, Reese’s, Heath bars, mini Hershey’s milk chocolate bars, Milky Ways, or a variety of M&Ms (peanut, crunchy cookie, and plain).
INSTRUCTIONS
- Line an 8x8 inch baking pan with waxed paper and place in the freezer.
- Fill bottom pot of double boiler with 1 to 2 inches of water and bring to a boil.
- Roughly chop the leftover Halloween candy into small chunks and place in top bowl of the double boiler. Reduce heat to medium-low and allow the candy to melt down completely, stirring frequently.NOTE: You will have some texture from the non-chocolate parts of the candy that cannot melt down- nuts, cookie, wafer, etc.
- Pour the melted chocolate into cold baking pan. Place back in the freezer and freeze until solid (maximum of 30 minutes).
- Meanwhile, preheat oven to 350 °F and center the oven rack. Prepare the brownie mix as specified on the back of the box and set aside.
- Remove the frozen candy layer from the baking pan and set aside. Prepare the same 8x8 inch baking pan with parchment paper and a light coat of non-stick cooking spray.
- Spread half of the brownie batter into prepared baking pan. Carefully remove frozen candy layer from the waxed paper and place on top of the brownie batter (do not squish down, it should lightly rest). Top with remaining brownie batter.
- Bake leftover Halloween Candy Brownies for 45 to 55 minutes, or until a toothpick test comes out with few moist crumbs. Allow them to cool completely before cutting into 12 equal slices and enjoying.
RECIPE NOTES
No double boiler? No problem! Make your own by setting a heat safe bowl over top of a saucepot. Or melt down the chocolate in a microwave in 20 to 30 second increments until smooth.
Make this recipe allergy safe. Use brownie mixes and candies that meet your needs. Whether it be gluten free, nut free, sugar free, etc., this recipe can still be use.
STORING INFORMATION
- At room temperature, in an airtight container or sealable bag, for up to 7 days.
- In the refrigerator, in an airtight container or sealable bag, for up to 2 weeks.
- Frozen, in an airtight container or sealable bag, for up to 3 months. Sit at room temperature until thawed or microwave for 15 to 20 seconds.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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