This is like the total requisite Halloween candy re-use recipe. Sorry- I had to do it.
But I will say, these are like TO DIE FOR (if you are obsessed with chocolate that is.) They are so rich and fudgy even without the candy, but I love the peanut butter kick in the brownies and the crunch of the pretzel m&ms and malt balls on top. SO good. And what I like about these is that they can go in the freezer and be doled out little by little (I love how I can convince myself that putting one of these in my kids lunch is somehow “better” than just putting a candy bar in there! Lol, the things we tell ourselves…
Hopefully you all had a great (and safe) Halloween. Pete and I took our kids trick or treating with friends, and when I say that they had the time of their life, I am pretty sure that I am not exaggerating.
Also, I ditched my Cleopatra costume for something warmer and far more embarrassing. I dressed up as a huge yellow chicken. It is a 5 year old costume I pulled out of the garage, but it got the job done…I was toasty warm and managed to embarrass everyone I was with ☺ Plus I got a ton of “Are you free-range and organic” jokes. It’s a sure sign we live in Seattle.
OK. I hope that you all have a great weekend. I will reemerge on Monday with the newest member of the Christo Family, our new little fur-baby!! Or catch me on instagram to see a sure fire barrage of puppy pics. XOXO, H
To make these Candy Bar Brownies, this is what you do:
Preheat the oven to 350 degrees. Take a 12×16″ sheet pan, (a cookie pan with sides) and put a sheet of parchment paper down on the bottom of the pan. I then spray the top of the parchment, and the sides of the pan with non-stick baking spray.
Take the chopped chocolate and microwave it for 90 seconds.Whisk the chocolate until very smooth. Set aside to cool.
In a large bowl, using an electric mixer, whip the butter and sugar until it is light and fluffy. Add the milk and beat until well combined. Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate. Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined. Add the chopped candy, and mix until just combined.Transfer the batter to the prepared pan, and spread evenly to the edges.
Bake the brownies at 350 degress for 25-30 minutes or until a skewer comes out clean. Do not over bake. When the brownies are finished, let them cool completely before frosting them.
12) to make the ganache, bring the cream to a simmer. Remove from the heat and add the cream to the chocolate in a large bowl. Let sit for 5 minutes and then whisk until shiny and fluffy.
Spread the ganache thickly and evenly over the brownies.
Slice with a sharp knife into desired bar size.
Sprinkle with the chopped candy and serve or freeze for later.
Recipe: Candy Bar Brownies
Makes 36 small brownies!
- 8 oz dark semi-sweet chocolate pieces
- 1 cup, plus 2 Tbs butter, soft
- 3 cups sugar
- ½ cup milk
- 4 eggs
- 1 1/3 cups flour
- 6 Tbs dark cocoa powder
- 3 cups chopped Halloween Candy (I used reeses pieces)
- Chocolate Ganache:
- 1 pound chocolate
- 2 cups heavy cream
- 2 cups candy (I used woppers malt balls and pretzel m&m’s), rough chopped
- 1) Preheat the oven to 350 degrees.
- 2) Take a 12×16″ sheet pan, (a cookie pan with sides) and put a sheet of parchment paper down on the bottom of the pan. I then spray the top of the parchment, and the sides of the pan with non-stick baking spray.
- 3) Take the chopped chocolate and microwave it for 90 seconds.
- 4) Whisk the chocolate until very smooth. Set aside to cool.
- 5) In a large bowl, using an electric mixer, whip the butter and sugar until it is light and fluffy. Add the milk and beat until well combined.
- 6) Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
- 7) Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined.
- 8) Add the chopped candy, and mix until just combined.
- 9) Transfer the batter to the prepared pan, and spread evenly to the edges.
- 10) Bake the brownies at 350 degress for 25-30 minutes or until a skewer comes out clean. Do not over bake!
- 11) When the brownies are finished, let them cool completely before frosting them.
- 12) to make the ganache, bring the cream to a simmer. Remove from the heat and add the cream to the chocolate in a large bowl. Let sit for 5 minutes and then whisk until shiny and fluffy.
- 13) Spread the ganache thickly and evenly over the brownies.
- 14) Slice with a sharp knife into desired bar size.
- 15) Sprinkle with the chopped candy and serve or freeze for later.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Leave a Comment
The chocolate ganache looks so good on those brownies. I love using Halloween candy that I might not be as fond of as others.
Oh yes, you definitely had to post these – that ganache layer looks killer! Can’t wait to see photos of your new pup!
They look incredible, Heather! So fudgy, rich, dark, decadent & perfect. I always have tons of candy (life of a desserts blogger) and love baking it into anything I can. Your brownies are perfect – pinned!
Sounds like a really fun Halloween! And seriously, you are awesome for dressing up! 🙂
These brownies are incredible! So fudgy and that ganache frosting? Wow and yum!
Thanks for the vote of confidence on me being the weird mom that dresses up “too much” Tieghan!
Great way to use up the Halloween candy!
Totally going to open Instagram so I can meet your new puppy! These bars look amazing… seriously decadent!
Thanks Amanda!! Little puppy is about 24 hours away- I can not wait!!!
I have no words, again! These look absolutely incredible!
Thank you Ali!
I’m definitely making a few batches of these to freeze and enjoy! Perfect!
Oh Good Pamela!! Glad someone else likes the idea of freezing them!
These are some amazing brownies!!
Oh do these ever look good!! Great way to use all that candy 😉
These brownies are to die for! And that is an adorable Halloween pic. Can’t believe how big the girls are getting. Great chicken suit. You are definitely of the Fun Mom variety!
Those look so good topped with the whoppers!
These look to die for, I am trying them today! Just out of curiosity, how much beer do you use?
Sorry AManda- I meant milk, not beer. But you can use beer instead and it is delicious, I have done it!
Thank you!!! This is much needed this morning as I am staring in disbelief at over a dozen leftover king sized Snickers & Twix bars…
You lost me with the references to beer. Help?
I love that you caught that Michelle!! I wrote this WAY too late last night 🙂 Beer is my code for milk I guess 🙂
I really thought it was a beer-and-candy brownie, I just wanted to know how much!
I guess I’ll have to forgo the candy and use this one, right?
I’m so excited to see your little fur ball on Monday!!! And these brownies look like a sure winner.
ohhhh my goshhh, heather!!! these look AMAZING!! Wow, just so decadent and rich and everything I want!
Great use of Halloween candy! 🙂
OH EM GEE I love these
These look seriously decadent! Love!!!!
This recipe is so tempting & cruel, but dark chocolate is healthy.
Oh my!! Looks AMAZING!!
You are by far the cutest yellow chicken that’s ever graced Halloween!
The Website, photography, design…it just all looks fabulous. I had to tell you, too, that I’m loving the print feature. I print them out but then tuck them in the appropriate section of your book, so I can easily find them later!
Thank you SO much Lisa!!!!
Why do I not live with you again?
These look so good. It doesn’t help that I am soooo hungry right now. I don’t know how you manage to have any chocolate Halloween candy left over to make these, but kudos to you…you have more will power than I.
Thanks for sharing these. With a few peanut allergy safe substitutions, this may be the chocolate dessert at our family Christmas dinner.
I have just made your brownies with left over butter fingers, Hershey minis and mixed snicker minis. The brownies are great. The ganache icing was a different story.
I thought at first that I had miss read the recipe. I went back and reread and I had used two cups cream to one pound of milk chocolate chips just as the recipe said. I did this and it certainly didn’t whip into spreadable icing. What did I do wrong and how can I fix it?
Thanks, T. A.
T.A.- that icing has to cool all the way. I would recommend putting the ganache into the refrigerator for 30 minutes and it should set up and be firm enough to spread into a a soft fudge icing. Sorry if that was confusing?
I did try cooling it in the frig. But it never firmed up.
I solved the problem by putting in more chocolate , almost another pound. After that it did whip into a beautiful icing. So I solved my own problem. I do thank you for replying so quickly. We will enjoy the iced brownies for a few days. Thanks too for all of the great recipes.
I tired the recipe and the brownies did not turn out. I am not sure what i did wrong but as they were cooking it formed a hardened layer at top like brownies do but they ended up being hollow inside and the brownie did not rise. Do I need to add baking soda? They also did not seem cooked and i left them an additional 10 minutes. I do live at high altitude do I need to make any adjustments for that?
Kim, I am so sorry! I would assume that it has a lot to do with living at a high altitude as I have a friend that does and says she has to tweak everything. However- I do not have any experience with that? I am so sorry that happened, but I would have to be in the kitchen with you to know what went wrong. I am happy to try and help with trouble shooting?
I have died and gone to chocolate lovers heaven. Thanks for the recipe. Can’t wait to try, pinned for later.
This looks delicious, and I appreciate all your helpful notes and tips! Bookmarking for this weekend