Candy Baked Brownies are rich, fudgy chocolate brownies filled with your favorite chocolate candies! This will be your new favorite brownie recipe.
So, my life has pretty much exploded in craziness since I last posted. I’ve been studying like crazy, filling out my applications to the 17 colleges I’m applying to, working on my college essay so I can get into said colleges, baking up a storm (obviously), both for pleasure and for pay, trying to get more fabulous readers on bakerita.com, and doing some college interviews.
And if you saw my last post, you know I just got my license so I’ve also been driving around like a madman trying to get things done!!
It’s insanity in my brain. I don’t even know what to do. Ahhh; I’m really going to explode if anything else finds a crevice to occupy in my head. Really. That crazy.
You’ve probably noticed the insanity because of my spazziness, but I guess I’m typically like this so whatever.
OH. And big news: I got my ACT scores back. The first time I took it, I got a 27, which is a decent score but not really for the schools I want to go to. I took it again (having an absolutely horrible day, I may add) and I got a 31! I improved my score for four whole points without studying at ALL in between the tests. Craziness. I even surprise myself. Who knew I had it in me. I sure didn’t, My parents claim they did, but they seemed awfully surprised.
(Just kidding Mom and Dad, I know you’ve always believed in me. :D)
Anyways – on to the baked goods.
It’s only been 10 days since Halloween, so you probably have some left over candy laying around, right? And even if you don’t: go to the grocery store. Now. These brownies are seriously worth it. All the Halloween-themed candy is on sale so go stock up.
For these brownies, I used the famous Baked brownie recipe, and yes, it does live up to it’s extremely high expectations. However, I elevated these brownies to entirely new level by adding ALL of our extra Halloween candy, which was a few Whoppers and AN ENTIRE BAG of assorted Reese’s candies. That means Reese’s Fast Breaks, regular Reese’s Cups, and Reese’s Pieces. The whole bag. You heard right. That means chunks of peanut-buttery chocolately goodness in every. single. bite.
So, yes. It is worth the calories and it is worth the trip to the food store. I don’t mean to be bossy, but go make them NOW. Yes, that is a command. And now: the recipe.
Candy Baked Brownies
- 1¼ cups all-purpose flour
- 2 teaspoons vanilla extract
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate coarsely chopped
- 1 cup 8 ounces salted butter, cut into 1-inch pieces
- 1 teaspoon instant espresso powder
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 5 eggs at room temperature
- As much candy as you want I recommend about 1/2 lb. or so
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
In a medium bowl, whisk the flour, salt, and cocoa powder together.
Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. Allow the mixture to cool to room temperature.
While it's cooling, chop up all the candy you plan to use in the brownies if it needs to be chopped.
When it's cool, add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the candy.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.