(Feature Impact) Once all the trick-or-treaters have filled their pumpkin totes and the porch lights have turned off, many American households are stocked with an abundance of sweet treats in the aftermath of a successful Halloween. Make them even sweeter by using those chocolates and cookies as decorations on a tray of brownies to share with family, friends or coworkers.
Chocolatey treats work best for this recipe but the specifics are up to you. Whether you use one kind of candy for the whole tray, decorate each section with a different variety, combine them all for a flavor explosion or let the kids decide, this is a fun way to enjoy the sugary bounty. Avoid using gummy, chalky or hard candy.
You’ll add most of the candy to the top of the brownies after baking, but you can also toss a few pieces into the bottom of the pan before pouring in the batter if you’d like some extra surprises in each bite.
Find more seasonal recipe inspiration at Culinary.net.
Leftover Halloween Candy Brownies
Recipe adapted from Sarah’s Day Off
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 9
- 2 cups leftover Halloween candy, chopped
- nonstick cooking spray
- 6 ounces bittersweet baking chocolate, broken into pieces
- 10 tablespoons unsalted butter
- 3 large eggs, at room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- Transfer chopped candy pieces to container and freeze.
- Preheat oven to 350 F. Grease 8-inch square pan with nonstick cooking spray, line with parchment paper and grease again.
- In small saucepan, add baking chocolate pieces and butter. Melt slowly over low heat, stirring occasionally, until completely smooth.
- Using stand or hand mixer on medium-high speed, beat eggs, brown sugar and granulated sugar 3 minutes.
- Scrape down mixing bowl. Set speed to low and gently pour in melted chocolate and butter mixture. Increase speed to medium and beat until mixture is completely combined. Beat in salt and vanilla. Scrape down sides and bottom of bowl.
- Using rubber spatula or spoon, gently fold in flour and cocoa powder until mixture is smooth. Transfer batter to prepared pan and spread evenly.
- Bake 40-50 minutes, or until center is set. Immediately press frozen candies into top of brownies, arranging as desired.
- Refrigerate pan 2 hours, or until cool, then slice into nine equal brownies.
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Source: Culinary.net
