These are a creation all my own! They are rich brownies topped with a mix of halloween candies in caramel. My mouth is watering just writing about them! You can use what ever halloween candy you want, I buy the bags of assorted mini candies for trick-or-treating. I like getting snickers, twix/kitkat, and milky way so you get peanuts, caramel and cookie. Almond joy would also be fantastic in these. I buy a bag of Reece’s pieces and sprinkle them on top too add the peanut butter flavor and some halloween colors.
The first time I made these was in the dorms freshmen year and since the little dorm kitchen didn’t have a brownie pan we had to fashion one from tinfoil. In case you were curious, we folded up the edges and reinforced them with paperclips, then we put it on a cookie sheet. Then because the little oven wasn’t full sized we had to stick the cookie sheet in at an angle, so one side of the brownies was thicker than the other. Surprisingly making them this time around had just as many problems. I made them in two 8X8 pans when I should have put them in a 9X13. The pans over flowed so the cookie sheet I set them on was covered in thick burned caramel, cementing the two 8X8 pans to the cookie sheet. Then they were thicker than the original brownie recipe so they needed to cook for a good ten to 20 min longer so when I began trying to serve them they ended up a gooey sticky mess.
So in conclusion, another version of the recipe will be coming with a few adjustments. My goal is for them to have an easy cleanup and be pretty when served. This version is neither, but still as close to heaven as is sinfully possible.
Halloween Candy Topped Brownies
1 cup semisweet chocolate chips
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup (94 grams) all-purpose flour
1/4 teaspoon fine sea salt
2 cups of assorted halloween candy broken into bite sized pieces
2 cans Sweetened Condensed Milk
1/2 cup Reece’s Pieces
Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.
In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.
Mix the candy with the condensed milk.
Pour the batter into the prepared baking pan and pour the candy on top. Sprinkle the Reece’s pieces on top. Bake until a tester comes out with moist crumbs still attached, 45 to 50. The condensed milk should be mostly a gold color. Let cool long enough for any of the condensed milk to thicken completely. For best serving chill them for 30 min before cutting.
(Brownies from http://www.handletheheat.com/ultimate-brownies)