LEFTOVER HALLOWEEN CANDY RECIPES: CANDY BROWNIE DESSERT

Still have extra Halloween candy lying around? This candy brownie recipe is the delicious way to work through all of it.

Each year, I’m certain our candy bowl contains more Halloween candy than will ever be eaten during the month of November. So what to do with the rest of the loot?

Leave it sitting in a bowl to gather dust or toss it? Save some of your leftover Halloween candy for these easy-to-make Leftover Candy Brownies.

WHY THIS SWEET RECIPE WORKS

• Candy brownies are so versatile. You can make these with any assortment of candy.
• It’s easy and uncomplicated to make, perfect for a weeknight treat. These are an upgrade to boxed brownie mixes and don’t require an electric mixer, just a big mixing bowl and a wooden spoon/whisk.

WHAT YOU NEED TO KNOW BEFORE YOU START

• If you want thicker brownies, try using an 8 x 8 or 9 x 9 baking pan instead of a 9 x 13 pan, like I used. If so, increase the bake time by approximately 10 minutes.
• These brownies will be a bit more challenging to cut into neat little pieces due to all of that delicious, sticky, oozing caramel. Allow to cool for at least 2 hours before cutting. You could try cutting while still warm but expect messy cuts. That’s okay. As long as it tastes good, we’re happy, right?
• Each batch will be unique depending on the kinds of candy you incorporate. Pulling apart each brownie reveals creamy peanut butter from the Reese’s Cups, gooey strands of caramel, and crunchy Kit Kat pieces contrasting the dense, chewy, fudgy crumb of the brownies.
• The fat-to-flour ratio is a tad higher than other cakey brownies as I want the texture to remain a bit on the fudgy, dense, chewy side so it holds up well against all of those chunks of candy.

TIPS FOR SUCCESS

• chop candies into roughly equal pieces that are no larger than the size of a chocolate chip, or a tad bigger, so that they will bake through. Any larger pieces may be a little underdone in the middle.
• be sure to check candies for wrappers, hard candies, and gummy candies before chopping. York Peppermint Patties can overwhelm the recipe with mint, so use sparingly or skip them.
• do not over-mix the brownie batter, just mix until the flour is incorporated. Over-mixed brownies can be more cakey rather than fudgy, and can be a bit on the tough side.

FOR THE BROWNIE BATTER

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

FOR THE MIX-INS

• 2 to 2 1/2 cups Halloween Candy (see notes), roughly chopped

optional: 1/2 cup semi-sweet chocolate chips, for even MORE chocolatey brownies

CANDY COMBINATION IDEAS

• rich and fudgy: Snickers, Milky Way, and 3 Musketeers for super rich, fudgy and caramelly brownies.
• nutty: Reese’s Cups, Reese’s Pieces, and Butterfingers make nutty, rich, dense brownies.
• a little of everything: Kit Kats, Butterfingers, and M&Ms for some great texture in the brownies.
• the everything bowl: whatever candies are left. If you have an assortment of various candies left over, these brownies will be great with those, too.

HOW TO MAKE HALLOWEEN CANDY BROWNIES

STEP 1: PREP YOUR PAN AND OVEN

Preheat oven to 350 degrees. Line a 9×13″ pan with a sheet of parchment paper that hangs over the sides of the pan, which will help you to easily lift the brownies out of the pan to make clean cuts.

Greasing the parchment is optional. Alternatively, you can line the pan with butter, or use non-stick baking spray.

STEP 2: MELT THE BUTTER

In a large, microwave-safe bowl that will hold all of the brownie ingredients, melt the butter. Alternatively, the butter can be melted on the stovetop and poured into the mixing bowl.

Melt the butter by stirring every 30 seconds in the microwave or melt it in a saucepan over low heat. Set aside for about 5 minutes to cool.

STEP 3: MIX WET INGREDIENTS

Add the sugar to the bowl with the butter. Whisk until combined, though it will be a little grainy.

Add one egg and whisk until combined. Repeat with remaining eggs.

Add the vanilla and whisk until combined and slightly glossy.

STEP 4: ADD DRY INGREDIENTS

In a medium bowl sift the flour, cocoa, baking powder and salt. Add to the bowl with the other ingredients.

Using a wooden spoon or rubber spatula stir the mixture together until just combined (don’t overmix) and no more flour streaks are left. The batter will be pretty thick.

Set aside ¼ cup of the candy to use as a topping, add the remaining to the batter and stir to combine.

STEP 5: FOLD IN THE CANDY

STEP 6: BAKE

Transfer the brownie batter into the prepared pan using an offset spatula or the back of a spoon to smooth and get it into the corners of the pan. Top with reserved candy.

Bake for 28-34 minutes, edges will be set, center will finish cooking as they cool. Toothpick inserted into the center of the pan should come out with a few crumbs, no wet batter.

STEP 7: COOL AND CUT

Remove from oven and allow to cool in pan for at least 30 minutes. For neater cuts let cool longer, about 1-2 hours.

Using a sharp knife and wiping between cuts, slice into squares and enjoy.

TIPS FOR BETTER RESULTS

A balloon whisk is easier to use, but you can use a fork.

Don’t add raw eggs to hot melted butter, as it will cook the eggs. Let the butter cool for 5 minutes after melting before adding the rest of the ingredients.

Sifting the dry ingredients directly into the bowl of wet ingredients helps avoid lumps.

Resist the urge to cut into these right away because you’ll be rewarded with neater squares if you can wait at least 30 minutes before cutting.

A sharp knife and wiping between slices helps you get really nice edges on your brownies.

Use room temperature eggs

Using room temp eggs will ensure that when they get added to the melted butter they will not seize up making for an easy-to-mix smooth batter. Cold eggs will cause the mixture to look broken, separated, and could even leave it slightly lumpy.

To quickly bring eggs to room temp leave them out on the counter for 20 to 30 minutes or nestle them in a bowl of warm water for 5 minutes.

DON’T SKIP THE COOLING TIME

Although it’s hard to wait, skipping the cooling time can lead to less-than-attractive slices. The centers of brownies are usually pretty fudgy so they need a chance to set.

Cutting them when they’re warm will lead to a very messy experience. Letting them rest helps prevent falling apart when slicing.

CHECK CANDY FOR WRAPPERS

It seems obvious but do a quick check of your candy before adding them to your chopped pile. Some candies are individually wrapped.

You’ll want to remove them so you’re not eating a few pieces of wrapper later!

THE RIGHT PAN MAKES A DIFFERENCE

If you’ve ever visited a pro’s kitchen you’ll find lots of light-colored aluminum pans. Aluminum is a conductor and makes for even baking.

Darker pans cause the edges of your Halloween Candy Brownies to brown more than desired while the center may be underdone. If you’ll be using a dark-colored pan consider checking on brownies 5 minutes earlier than recipe directions suggest.

HOW TO STORE HALLOWEEN CANDY BROWNIES

ROOM TEMPERATURE

Leftover Halloween Candy Brownies can be stored in an air-tight container at room temp for up to 4 days. For best results allow brownies to cool before stacking.

For stacked brownies place parchment paper in between brownie layers to keep surfaces from sticking together.

FREQUENTLY ASKED QUESTIONS

Can I make candy brownies with brownie mix?

Absolutely. To save time, make the brownie batter from a boxed brownie mix following directions on the box.

Fold in the chopped candy and bake according to directions in the recipe above. Scratch brownie batter will produce thicker brownies.

How long do candy brownies last?

In the fridge for up to 1 week. Baked goods always seem to taste even better in my opinion after chilling in the refrigerator.

The texture will be more dense and firm but they’re yummy. Allow the brownies to sit for 10 to 15 minutes for them to come closer to room temperature.

Can I freeze candy brownies?

You can! Once brownies are cooled, cut them into brownie squares, wrap each square with plastic wrap and store in a large ziploc freezer bag or storage container for up to 3 months.

Allow frozen brownies to thaw at room temperature on your countertop for 30 to 60 minutes. You can also nuke frozen brownies in the microwave for 20 to 30 seconds.

What kind of candy can I use?

You can use any type of chocolatey candy you’d like. Some of our favorites include Twix, Reese’s Peanut Butter Cups, Snickers, Kit Kats, Milky Way, Butterfingers, 3 Musketeers, Baby Ruth, and M&Ms.

Avoid using gummy candy, hard candy, minty candies, and fruity candies like Skittles and Starburst. They don’t bake very well in batters.

Can I make this recipe without candy?

These brownies are meant to be made with candy bars so I cannot guarantee results will be as expected without candy.

How much candy should I add to the batter?

We use 2 to 2 1/2 cups of chopped candy in this recipe. Less than 2 cups and you’ll have less of a candy bar taste.

More than 2 1/2 cups and the batter will not come together as nicely. You can add up to 3 cups but brownies will be a bit stickier and harder to slice into pretty squares.

Why aren’t my brownies fudgy?

Some people like their brownies a bit cakier which is fine. If you like your brownies fudgy here are a couple ideas: make sure you’re adding the correct amount of flour.

Spoon it into measuring cup then level instead of scooping it out of flour container. Don’t overmix once you’ve added the flour.

Don’t overbake the brownies. They will continue to cook once they’re removed from the oven as they cool.

You’re looking for brownies that are just a tad underdone in the middle. A toothpick inserted into the center of the pan should have a few moist crumbs on it.

CAN I MAKE THEM GLUTEN-FREE?

Yes. Use a gluten-free flour that has a 1:1 substitution for all-purpose flour.

Depending on the flour you use they could be a little more dense or crumbly than the original recipe. Some of the mix-ins do contain gluten, such as the wafer in the kit kats, cookies in some candies, etc., so check your ingredients.

CAN I DOUBLE THE RECIPE?

Yes, however, you will need to divide the batter into two pans. If you bake them all in one pan they will be too thick and will not cook through in the middle.

Doubling the recipe but cooking them in two pans does NOT increase cooking time. Use two 9×13 pans if you decide to make a double batch.

HOW DO I KNOW WHEN THEY ARE DONE?

Insert a toothpick in the center of the brownies. They are ready when it comes out with a few moist crumbs, not raw batter but not totally clear.

The edges will be set but the middle will be a bit softer for the perfect fudgy brownie.