Candy Corn Brownies
Super gooey brownies with a rich fudge topping and candy corn pieces.
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° F
- Place cocoa powder in a large mixing bowl.
- Bring coffee (or water) to a vigorous boil and pour over cocoa powder. Whisk until combined.
- Add chocolate to the hot coffee/cocoa mixture. Whisk until chocolate is melted.
- Add melted butter and vegetable oil to the bowl. Whisk until combined.
- Add eggs to the bowl and whisk until combined.
- Add sugar to the bowl and whisk until combined.
- 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.
- 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.
- Put butter and heavy cream in a small saucepan. Place on stovetop 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, 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.
- Optional: melt candy wafers and drizzle over brownies.
- 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
Tried this recipe?Let us know how it was!