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…

Candy Bar Brownies

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.

IMG_6108.jpg

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.

IMG_6109.jpg

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

IMG_6114.jpg

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.
IMG_6091.jpg

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.

Candy Bar Brownies

Slice with a sharp knife into desired bar size.

Candy Bar Brownies

Sprinkle with the chopped candy and serve or freeze for later.

IMG_6101.jpg

 

Recipe: Candy Bar Brownies

Makes 36 small brownies!

Ingredients

  • 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

Instructions

  1. 1) Preheat the oven to 350 degrees.
  2. 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. 3) Take the chopped chocolate and microwave it for 90 seconds.
  4. 4) Whisk the chocolate until very smooth. Set aside to cool.
  5. 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. 6) Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
  7. 7) Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined.
  8. 8) Add the chopped candy, and mix until just combined.
  9. 9) Transfer the batter to the prepared pan, and spread evenly to the edges.
  10. 10) Bake the brownies at 350 degress for 25-30 minutes or until a skewer comes out clean. Do not over bake!
  11. 11) When the brownies are finished, let them cool completely before frosting them.
  12. 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. 13) Spread the ganache thickly and evenly over the brownies.
  14. 14) Slice with a sharp knife into desired bar size.
  15. 15) Sprinkle with the chopped candy and serve or freeze for later.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

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Categorized: Chocolate, Dessert
Tagged: , , ,

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…

Candy Bar Brownies

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.

IMG_6108.jpg

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.

IMG_6109.jpg

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

IMG_6114.jpg

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.
IMG_6091.jpg

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.

Candy Bar Brownies

Slice with a sharp knife into desired bar size.

Candy Bar Brownies

Sprinkle with the chopped candy and serve or freeze for later.

IMG_6101.jpg

 

Recipe: Candy Bar Brownies

Makes 36 small brownies!

Ingredients

  • 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

Instructions

  1. 1) Preheat the oven to 350 degrees.
  2. 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. 3) Take the chopped chocolate and microwave it for 90 seconds.
  4. 4) Whisk the chocolate until very smooth. Set aside to cool.
  5. 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. 6) Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
  7. 7) Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined.
  8. 8) Add the chopped candy, and mix until just combined.
  9. 9) Transfer the batter to the prepared pan, and spread evenly to the edges.
  10. 10) Bake the brownies at 350 degress for 25-30 minutes or until a skewer comes out clean. Do not over bake!
  11. 11) When the brownies are finished, let them cool completely before frosting them.
  12. 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. 13) Spread the ganache thickly and evenly over the brownies.
  14. 14) Slice with a sharp knife into desired bar size.
  15. 15) Sprinkle with the chopped candy and serve or freeze for later.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Recipe by Heather Christo (http://heatherchristo.com)