Print

Leftover Candy Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

Delight in these festive Leftover Candy Brownies, a perfect Halloween treat combining rich, fudgy brownies with a colorful assortment of mini chocolate bars, candy corn, candy pumpkins, and sprinkles. This easy-to-make dessert features a classic bittersweet chocolate base topped with your favorite candies that melt slightly when placed on the warm brownies, creating a playful and indulgent finish.

Ingredients

For the Brownies

  • ¾ cup butter (salted or unsalted)
  • 12 ounces bittersweet chocolate or a combination of bittersweet and milk chocolate
  • 2 cups granulated sugar
  • ¼ teaspoon fine salt (optional if using salted butter)
  • 4 large eggs
  • ½ cup all-purpose flour
  • 1 teaspoon vanilla extract

For the Candy Topping

  • 25 mini chocolate candy bars, assorted varieties
  • Candy corn, as desired
  • Candy pumpkins, as desired
  • Halloween sprinkles, as desired

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with two pieces of parchment paper, creasing the edges to keep it in place. If your pan is not nonstick, grease any exposed corners to prevent sticking.
  2. Melt Butter and Chocolate: In a medium microwave-safe bowl, combine butter and chocolate. Microwave in 30-second increments, stirring after each, until the mixture is completely melted and smooth, about 2 minutes depending on your microwave.
  3. Mix Sugar and Salt: In a small bowl, stir together the granulated sugar and salt. Add this mixture to the melted chocolate and butter and stir until well combined.
  4. Add Eggs, Flour, and Vanilla: Whisk in the eggs one at a time, then fold in the flour until incorporated. Finally, stir in the vanilla extract till evenly mixed.
  5. Bake the Brownies: Pour the brownie batter into the prepared pan and spread it out evenly. Bake for 35 to 37 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
  6. Prepare Candy Topping: While the brownies bake, unwrap the mini candy bars and gather the candy corn, candy pumpkins, and Halloween sprinkles for topping.
  7. Add Candy to Hot Brownies: Once out of the oven, immediately and carefully arrange the candy bars and other Halloween candies on the hot surface of the brownies. Gently press candy-coated chocolates such as M&M’s or Smarties into the top if desired. The heat will soften the chocolate bars helping them stick as the brownies cool.
  8. Cool and Serve: Let the brownies cool at least 20 minutes before cutting. The candy topping may be soft initially; refrigerate or freeze afterwards if you prefer the candy to set firmly.

Notes

  • Butter and Salt: You can use salted or unsalted butter; omit the added salt if using salted butter.
  • Chocolate: Bittersweet chocolate alone is ideal; combining 75% bittersweet and 25% milk chocolate works well. Using only milk chocolate has not been tested.
  • Candy: Add candy only after baking while the brownies are still hot to avoid candy sinking or hardening.
  • Cooling: Allow at least 20 minutes of cooling before slicing to let the brownies set properly.
  • Storage: Store brownies in an airtight container at room temperature for 3–5 days, refrigerate up to 1 week, or freeze for up to 3 months.

Find it online: https://cookedbysarah.com/leftover-candy-brownies-recipe/