Thick and fudgey candy corn stuffed brownies. I’ve finally found candy corn in our grocery stores! As soon as October 1st rolled around all the Halloween candy has surfaced! These brownies are soo good. They’re thick, fudgey and so chewy. I’ve made these 2 times this week. The first time they turned out amazing – but I lined my pan with tin foil – and let me tell you what a mistake that was. I couldn’t get the bottom of the brownies unstuck from the tinfoil, yet we still managed to picked them apart. The second time I lined the pan with parchment paper, and it was a dream to pull them out of the pan. The candy corn melts when its being baked and creates pockets of butterscotch goodness with a slightly candied bottom. Bring these easy to make treats to a Halloween party, or after Halloween to use up the rest of your candy corn!
What You’ll Need
- 8×8 Pan
- Stand or Hand Mixer
- Medium Bowl
- Wire Cooling Rack
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup butter - softened
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup candy corn - plus a few extra to put on top
- Preheat your oven to 350 degrees, line your pan with parchment paper - set aside.
- In your medium bowl mix together the flour, cocoa powder, baking powder, and salt - set aside
- Using your stand mixer cream the butter and sugar until light and fluffy.
- Add your eggs and vanilla extract until thoroughly mixed.
- Slowly add the dry ingredients to the wet ingredients - mixing until just combined.
- Stir in your candy corn, leaving a few extra pieces to press into the top.
- Evenly pour the batter into your lined pan.
- Bake for 30 minutes - remove from oven and press the few pieces of candy corn into the top.
- Bake for another 5 minutes.
- Let cool for 10 minutes before lifting the parchment paper from the edges of your pan with the brownies.
- Place on wire rack and let completely cool before cutting.
- Store in an air tight container for up to a week.
