Hey Michael! Ready for this? While I'm home chillin', I do have much more time for baking, but this recipe was made last year. With a surplus of Halloween candy I wanted stop eating, I put it to good use in this brownie. Not just any brownie, my favorite brownie recipe jacked up with Whoppers, peanut butter cups, Mounds and Heath bars.
The problem was I just ate all the brownie. With the candy. This was a direction reaction to finishing my first Whole30, an eating of all the candy. So good I made it a few days later for Michelle's birthday. Making the brownie is a round tart pan makes it seem fancy and the candy can be customized for your favorites or whatever you have on hand. My suggestion - buy the mixed bags or take it from your kids and make yourself a delightful candy brownie!
Candy Delight Brownies
Adapted from My favorite brownie recipe
Yield - 9-16 servings
3 tablespoons butter
1/2 cup sugar
2 tablespoons water
1 teaspoon espresso powder
10 ounces semisweet or bittersweet chocolate chips
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup flour
assorted candy: rolos, reese’s peanut butter cup, whoppers, almond joy, or whatever your heart desires
Preheat the oven to 325 ˚F. Grease 9-10” tart pan and lay parchment paper along the bottom. Grease the parchment paper.
In a medium saucepan melt the butter with the sugar, water, and espresso powder. Add the chocolate chips and allow them to melt completely.
Let the mixture cool for about 5 minutes and then stir in the eggs one at a time. Stir in the vanilla, salt, and baking soda. Add the flour and mix until just combined.
Pour into the prepared pan. Arrange the candy on top.
Bake for 20-22 minutes or until a toothpick comes out with a few crumbs. Please don’t over bake!
Let cool completely before cutting, brownies cut best when cool.