Who has leftover Halloween candy?!? Mememememe! Okay, well I DID until I chopped it all up and threw it all into a big batch of brownies. Because 1) Halloween candy has no calories when it’s thrown in brownies and 2) nothing is better than chocolate baked into more chocolate #amiright?!
This was our first year in our house, meaning it was the first time I ever passed out Halloween candy. I have to admit – I kind of thought it was going to be more fun than it was. Between trying to cook dinner, keep Maddie from scaring the kids away with her bark every time our doorbell would ring, and really just wanting to sit down and watch episodes of Scandal, I was more than happy to turn the lights off at 8:30 even with a reasonable amount of candy left in the bowl.
Since I had already overdosed on pure candy, I did the most sensible thing by using the candy in brownies. Plus, I haven’t made brownies in AGES so it was just time.
I made these in a 9×9″ baking dish, making them on the thinner side, but you could definitely use an 8×8″ pan if you prefer thicker brownies, and I’ve included directions for both sized pans. Thick or thin, these brownies are every thing I want a brownie to be – rich and fudgy with little bites of peanut butter cups/Snickers/chocolate chunks throughout each one.
So if you have leftover candy or just feel like raiding your kids candy bucket to put their candy “to a better cause” – these brownies are your answer!
Healthy recipe coming later this week. Promise.
- 10 tbsp unsalted butter
- 1 1/4 cups white sugar
- 3/4 cup plus 2 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 2 large eggs
- 1/2 cup unbleached all-purpose flour
- 1 1/2 cups Halloween candy chopped
- Preheat oven to 325 degrees F.
- For thicker brownies, use an 8x8" baking pan and for thinner, use a 9x9" baking pan. Line the bottom of the pan you are using with parchment paper or aluminum foil, letting some come up the sides to make it easier to remove the brownies from the pan.
- Spray the foil/paper with cooking spray and set aside.
- In a medium sized pot, melt butter.
- Once melted, remove from heat and immediately stir in sugar, cocoa powder, salt, and vanilla extract.
- Beat in the eggs, one at a time, stirring vigorously after adding each one.
- Add the flour and stir until full incorporated, and then beat with spatula/wooden spoon for 30-40 strokes.
- Fold in the chopped candy.
- Pour into prepared pan and spread out evenly.
- Bake 25-30 minutes, until toothpick comes out clean from the center. For an 8x8" pan, cooking time may be slightly more, up to 35 minutes.
- Cool completely.
- Cut and enjoy!