Only one more day until Halloween. That means only 2 more days until Halloween is over and you can buy all the huge boxes of fun sized candy for really cheap.
If you have children, chances are they will come home with
more candy than they can eat enough candy to spare for some loaded fudge brownie bars. Or maybe you will end up with some leftover treats from the stash you were handing out to the neighborhood kids.
Of course, I won’t judge if you are going to eat all the leftover Halloween candy ‘straight up’. However, if that induces too much guilt or becomes too boring after a while, use those leftover fun sized candy bars to make loaded and stuffed fudge brownies.
I adapted my ultimate fudge brownie recipe by reducing the amount of sugar + fat and instead of butter I am using healthy coconut oil. These adaptions make room to load the brownie batter with whatever candy or chocolate bars you have on hand – fun sized or miniature sizes work the best.
I used a rather ‘Canadian’ mix of chocolates including Coffee Crisp, Caramilk, Kit Kat, Oh Henry, and Smarties. But really any kind will work. And if you have lots of only one kind of candy that is great too. Something like Butterfingers stuffed brownies sounds amazing!
After preparing the batter I poured half of it into a lined baking pan and studded it with the mini candy bars. For good measure I sprinkled a few smarties and chocolate chips on as well.
Then I poured the remaining batter over and repeated the Smarties and chocolate chip sprinkling.
After 30-40 minutes in the oven you could enjoy these loaded brownies still warm and gooey (and a little messy) but if you want to be able to cut them into clean, straight edge bars you need to let them cool to room temperature first and then chill them thoroughly in the fridge.
My favorite the squares with pieces of Caramilk candy where the caramel is all gooey and oozing out. Konrad – the coffee and wafer lover – preferred the Kit Kat and Coffee Crisp pieces.
We’ll definitely be having these stuffed brownies again. I am thinking of a Christmas version including thin mints and minty Hershey kisses… But that’s just me – daydreaming about food – as usual!
Looking for a healthier brownie? Try this Pumpkin Brownies Recipe made without refined flour or sugar.
- 4 ounces (115 g) chopped unsweetened chocolate
- ½ cup (120 g) virgin coconut oil
- 1.5 cups (300 g) sugar
- 2 teaspoons vanilla extract
- 3 lightly beaten eggs
- 1 cup (125 g) all-purpose flour
- 1½ teaspoons salt
- 1 tablespoon instant coffee granules or 2 teaspoons instant espresso powder (optional)
- Leftover fun size candy, chocolate chips
- Preheat oven to 350 F. Line a 8x8-inch baking pan with parchment paper.
- Melt together unsweetened chocolate and coconut oil. I do that on the stove top but you can also use the microwave.
- Stir in sugar, vanilla, eggs, salt, optional coffee/espresso powder, and flour. Stir after each addition.
- Pour half of the batter into prepared pan, place candy bars on top and pour remaining batter into pan. Sprinkle with smarties or chocolate chips etc. and bake for 30-40 minutes until a toothpick inserted in the center comes out with only crumbs but no batter attached.
- Cool before cutting into squares. Store in an air-tight container.