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!
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Ingredients
Brownie ingredients
- 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
- 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.
2 - Brownie instructions
These easy Halloween brownies are made in two simple steps:
- Prepare the brownie batter, then bake and let it cool.
- Add chocolate ganache and candy corn toppings.
Follow the directions below to make the fudgy brownies:
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.
2 - Add chocolate to the hot coffee/cocoa mixture. Whisk until chocolate is melted.
3 - Add melted butter and vegetable oil to the bowl. Whisk until combined.
4 - Add eggs to the bowl and whisk until combined.
5 - Add sugar to the bowl and whisk until combined.
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.
7 - Pour brownie batter into prepared pan. Smooth top with an offset or rubber spatula.
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:
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.
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
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.
FAQ
How do I cut these Halloween Candy Corn Brownies:
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Make this Halloween season extra sweet with these brownies. This fun and easy recipe is perfect for using up leftover candy corn!
📋 Recipe
Candy Corn Brownies
Equipment
- 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.
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