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Home » My Latest Recipes

Halloween Candy Corn Brownies

Oct 25, 2024 · Leave a Comment

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Making these Candy Corn Brownies is a fun and festive way to celebrate the Halloween season. It's a simple way to elevate a basic brownie recipe into something seasonal and eye-catching. This is also a great recipe to use up any leftover candy corn after trick-or-treating!

pieces of Halloween candy corn brownies on a platter

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Jump to:
  • Ingredients
  • Instructions
  • Equipment
  • Storage
  • FAQ
  • More cookie bar recipes
  • 📋 Recipe

Ingredients

Brownie ingredients

ingredients needed to make brownie batter including chocolate, coffee, cocoa powder, vegetable oil, eggs, flour, salt, sugar and butter
  • Cocoa powder - sift cocoa powder if necessary to remove any lumps
  • Brewed coffee - you may substitute the coffee with water
  • Bittersweet chocolate
  • Unsalted butter - melted and cooled slightly
  • Vegetable oil
  • Eggs - this recipe uses two whole eggs and one egg yolk
  • All-purpose flour and salt - gluten-free flour may be used

See recipe card for quantities.

Topping ingredients

topping ingredients for brownies, including leftover candy corn, heavy cream, chocolate, butter and white candy melts
  • Chocolate - use bittersweet chocolate
  • Heavy cream - you may substitute half and half or whole milk for the heavy cream
  • Unsalted butter
  • Candy corn pieces
  • Candy wafers - optional for drizzling over brownie topping

See recipe card for quantities.

Instructions

1 - Prepare baking pan

This recipe is baked in an 8x8-inch square pan. Follow the pan preparation steps below to ensure the candy corn brownies are easy to remove after baking:

  • Make two strips of 8" x 14" parchment paper.
  • Lightly grease the pan with melted butter or baking spray; this will help parchment adhere to the pan.
  • Place one sheet of parchment over the pan and press it into the bottom and sides, creasing the paper where the edges of the pan meet.
  • Lay the second sheet of parchment crossed over the first sheet and extending up the sides of the pan.
  • Make sure parchment paper hangs over sides of the pan. These will act as handles to lift out the brownies.
8 inch square pan prepared by lining with parchment paper and apply butter to paper

2 - Brownie instructions

These easy Halloween brownies are made in two simple steps:

  1. Prepare the brownie batter, then bake and let it cool.
  2. Add chocolate ganache and candy corn toppings.

Follow the directions below to make the fudgy brownies:

cocoa powder and hot coffee in mixing bowl to start making candy corn brownies using leftover candy corn

1 - Place cocoa powder in a large mixing bowl. Bring coffee (or water) to a vigorous boil and pour over cocoa powder. Whisk until combined.

bittersweet chocolate added to brownie batter mixing bowl

2 - Add chocolate to the hot coffee/cocoa mixture. Whisk until chocolate is melted.

oil and melted butter added to mixing bowl

3 - Add melted butter and vegetable oil to the bowl. Whisk until combined.

eggs and egg yolk added to mixing bowl

4 - Add eggs to the bowl and whisk until combined.

sugar added to mixing bowl

5 - Add sugar to the bowl and whisk until combined.

flour and salt added to brownie batter mixing bowl

6 - Add flour and salt to bowl. Fold in using a rubber spatula. If pieces of flour are still visible, use a hand whisk to finish mixing the batter.

brownie batter poured into square baking pan

7 - Pour brownie batter into prepared pan. Smooth top with an offset or rubber spatula.

overhead view of a green kitchen timer on a napkin

8 - Bake at 350°F (180℃) for 15 minutes, rotate pan and bake an additional 10 minutes (25 minutes total). Cool before adding toppings (do not remove brownies from pan once cool).

3 - Topping instructions

Follow instructions below to finish the brownies with a chocolate topping and candy corn pieces:

chocolate topping in a glass cup to pour over Halloween Candy Corn Brownies

1 - Place chocolate chips in a medium-sized heat-proof bowl. Put butter and heavy cream in a small saucepan and bring to a low boil over medium heat, stirring often. Remove saucepan from heat and pour over chocolate chips. Let set for 5 minutes to soften chocolate, then stir until smooth.

brownies in pan with fudge topping, candy corn and white chocolate drizzle on top

2 - Pour chocolate topping over cooled brownies (still in pan). Place candy corn pieces in chocolate topping. Optional: melt candy wafers and drizzle over brownies. Place brownie pan in refrigerator for 1 hour or until chocolate topping is set. Pull up on parchment to remove brownies from pan. Cut to desired sized pieces.

Equipment

You need the following equipment to make the candy corn brownies:

  • Mixing bowls, measuring cups and spoons
  • 8" square cake pan (at least 2" depth)
  • Parchment paper
  • Saucepan
  • Rubber spatula
  • Hand whisk
overhead view of candy corn brownies

Storage

Place the brownies in an airtight container to keep them soft and prevent from drying out. Store in a cool, dry place away from heat sources for up to 5 days. If your room is warm, store in your refrigerator.

To freeze, wrap well in plastic or foil and freeze for up to 2 months.

Halloween candy corn brownies cut into pieces and name of recipe typed on photo

FAQ

How do I cut these Halloween Candy Corn Brownies:

Use a sharp knife to cut the brownies. To achieve a clean cut through the chocolate topping, dip the knife in a cup of hot water for several seconds, wipe it with a clean cloth, and then slice the brownies. This technique helps ensure a smooth and precise cut through the topping.

More cookie bar recipes

Looking for more cookie bar recipes? Try these:

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    Apple Oatmeal Bars
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    Frito Fruckies - Sweet and Salty Cookie Bars
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    Caramel Blondies Recipe
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    Millionaire Shortbread Cookie Bars Recipe

Make this Halloween season extra sweet with these brownies. This fun and easy recipe is perfect for using up leftover candy corn!

📋 Recipe

pieces of Halloween candy corn brownies on a platter

Candy Corn Brownies

Super gooey brownies with a rich fudge topping and candy corn pieces.
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Cool Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course Dessert
Cuisine American
Servings 25
Calories 231 kcal

Equipment

  • Whisk
  • 8" x 8" square pan
  • Bowls, measuring cups and spoons
  • Saucepan
  • Rubber spatula

Ingredients
 
 

Brownies

  • ¼ Cup Cocoa Powder, Unsweetened Dutch processed
  • ½ Cup Brewed Coffee (alternatively use water)
  • ¼ Cup Chocolate, bittersweet Chopped finely
  • ¼ Cup Unsalted Butter, Melted and Cooled
  • ½ Cup Vegetable or Canola Oil
  • 2 Large Eggs
  • 1 Large Egg Yolk
  • 1 ½ Cups All Purpose Flour
  • 1 ¾ Cups Granulated Sugar
  • ½ teaspoon Salt

Topping

  • 25 pieces Candy corn use more candy corn if desired
  • 1 Cup Chocolate, bittersweet
  • 3 Tablespoons Heavy cream may substitute with half and half or whole milk
  • ¼ Cup Unsalted butter
  • 2 Tablespoons Candy melts (optional: use your color of choice to drizzle over top of brownies)

Instructions
 

Prepare baking pan

  • Lightly grease an 8" x 8" square cake pan with baking spray or melted butter.
  • Make two pieces of parchment paper that are 8" x 14".
  • Place one sheet of parchment over the pan and press it into the bottom and sides, creasing the paper where the edges of the pan meet.
  • Lay the second sheet of parchment crossed over the first sheet and extending up the sides of the pan.
  • Make sure the parchment hangs over two opposite sides of the pan. These will act as handles to lift out the blondies.

Brownies

  • Preheat oven to 350℉ (180℃)
  • Place cocoa powder in a large mixing bowl.
    ¼ Cup Cocoa Powder, Unsweetened
  • Bring coffee (or water) to a vigorous boil and pour over cocoa powder. Whisk until combined.
    ½ Cup Brewed Coffee (alternatively use water)
  • Add chocolate to the hot coffee/cocoa mixture. Whisk until chocolate is melted.
    ¼ Cup Chocolate, bittersweet
  • Add melted butter and vegetable oil to the bowl. Whisk until combined.
    ¼ Cup Unsalted Butter, Melted and Cooled, ½ Cup Vegetable or Canola Oil
  • Add whole eggs and egg yolk to the bowl and whisk until combined.
    2 Large Eggs, 1 Large Egg Yolk
  • Add sugar to the bowl and whisk until combined.
    1 ¾ Cups Granulated Sugar
  • Add flour and salt to bowl. Fold in using a rubber spatula. If pieces of flour are still visible, use a hand whisk to finish mixing the batter.
    1 ½ Cups All Purpose Flour, ½ teaspoon Salt
  • Pour brownie batter into prepared pan. Smooth top with an offset or rubber spatula.
  • Bake for 15 minutes, rotate pan and bake an additional 10 minutes (25 minutes total).
  • Remove pan from the oven and set on a cooling rack. Allow the brownies to cool to room temperature (approximately 1 ½ hours). Leave in pan to add topping.

Topping

  • Place chocolate chips in a medium-sized heat-proof bowl.
    1 Cup Chocolate, bittersweet
  • Put butter and heavy cream in a small saucepan. Place on stovetop and bring to a low boil over medium heat, stirring often.
    3 Tablespoons Heavy cream, ¼ Cup Unsalted butter
  • Remove saucepan from heat and pour over chocolate chips. Let set for 5 minutes to soften chocolate, Stir until smooth. (note: if chocolate does not melt completely, heat in the microwave for 30 seconds at 50% power. Stir until smooth)
  • Pour chocolate topping over cooled brownies (still in pan).
  • Place candy corn pieces in chocolate topping.
    25 pieces Candy corn
  • Optional: melt candy wafers and drizzle over brownies.
    2 Tablespoons Candy melts
  • Place brownie pan in refrigerator for 1 hour or until chocolate topping is set.

Unmold brownies

  • Pull up on parchment to remove brownies from pan. Cut to desired sized pieces.

Video

Notes

Storage:
Place the brownies in an airtight container to keep them soft and prevent from drying out. Store in a cool, dry place away from heat sources for up to 5 days. If your room is warm, store in your refrigerator.
To freeze, wrap well in plastic or foil and freeze for up to 2 months.

Nutrition

Calories: 231kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 19mgSodium: 63mgPotassium: 91mgFiber: 1gSugar: 19gVitamin A: 149IUVitamin C: 0.02mgCalcium: 13mgIron: 1mg
Keyword brownies, halloween treats
Tried this recipe?Let us know how it was!

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Pastry Chef Stephanie

Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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