You know what is a perfect treat at this time of year? Candy corn. You know how to make it one step better? Making candy corn brownies.
There’s rarely a time our family is in not in the mood for fudgy brownies. And what I love about this kind of dessert is that it is an easy recipe to whip up. Homemade brownies don’t take very long. Basically, mix a bunch of ingredients and pour batter into the pan, and less than 30 minutes later you have brownies.
It was one of the first desserts I taught my kids how to make so that when we had company coming over I could give them the job of baking the delicious brownies. And hey, if you use a boxed brownie mix it’ll be even easier.
I thought adding some regular candy corn to an already favorite treat would be a fun twist for the kids. Heck, let’s be honest, my husband loved them too. So, it’s a great recipe for the whole family. my husband also got his own candy corn leftovers since I had extras after I made the brownies, so he was a very happy man over here.
Side note. Did you know you can buy a bag of candy corn m&m’s? I didn’t know they made these but now I want to try them, and I also want to get some to put on these brownies.
And also, candy corn has it’s own national day. It’s true. October 30th. Who knew?
Autumn is the time of year I really get my bake on, so I love to make all the fall recipes, like my pumpkin bread with maple glaze, or these baked pumpkin oatmeal cups. These kinds of treats are perfect to enjoy after you’ve come home from an afternoon at the pumpkin patch.
My pumpkin patch is in my backyard (don’t be too impressed, there’s a total of 5 pumpkins there) so it’s a short field trip for us, but any excuse to eat fall desserts and we are there!
Let’s have a little chat about candy corn though. Some people hate it. Some people love it. It’s kind of like cilantro. I’m in the camp of liking candy corn (obviously, or I probably wouldn’t be making a candy corn dessert or posting it on my blog) but I find if I eat too many I definitely don’t like the taste after awhile.
And yet, I keep reaching for more even after I get to that point. Can anyone else relate?
Either way, if you are one of those people who don’t like candy corn, I’m sorry. Though, I imagine you probably aren’t because you probably wouldn’t read this far in a post titled “Candy Corn Brownies” if you hated the stuff, am I right?
Regardless, let’s get to the recipe, shall we?
Candy Corn Brownies
Ingredients:
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 2 cups flour
- pinch of salt
- 2 tsp baking powder
- 1 cup butter, melted
- 2 tsp vanilla
- 3 eggs
- 1/2 cup chocolate chips (I used semi-sweet, but milk chocolate chips would be good, too, or even dark chocolate chips if you prefer)
Preheat your oven to 350 Degrees Fahrenheit. Grease a 9 x 13 dish.
In a large bowl mix the white sugar, brown sugar, cocoa powder, flour, salt, and baking powder. So basically, all the dry ingredients.
In a medium bowl crack the eggs and whip them up, and then add the vanilla extract and butter. However, when you add the butter make sure it’s cooled down a bit after you’ve melted it. If you pour it into the eggs while it’s burning hot it can potentially start cooking your eggs leaving you with a bunch of egg chunks in your batter. And nobody wants egg chunks in their brownies.
Add your wet ingredients into your dry ingredients and mix well. The batter is going to be thick. If it’s thick you are doing it right!
Pour your chocolate chips into the bowl and mix them in gently. Don’t overmix. I don’t know why. They just always tell you not to overmix your chocolate chip add-ins when baking.
I’m just kidding. I do know why now. It’s because if you overmix your batter it won’t have the texture you want. We are going for fudgy brownies, and overmixing will make them more cake-like. If I wanted cake I’d make a chocolate cake. But hey, no judgment here if you want your brownies to be more cake-like. If you overmix your batter I’ll never know and you’ll enjoy having brownies with the exact texture you want.
Anyways, pour the batter into your prepared baking dish. You’ll want to run a spatula over it to flatten it since it’s so thick.
Okay, now you can put it in the oven. Bake for around 20-25 minutes, depending on your oven. I cooked mine for 25 minutes but sometimes my oven runs hot. I don’t like to overcook my brownies, but I also don’t want a dish of mush. Generally my brownies are firm around the edges but the middle will be softer and, well, fudgier.
So, if you put a toothpick in it the toothpick won’t come out perfect clean. You’ll have some fudgy-like chocolately crumbs stuck to it. That’s normal.
I let them cool for about 2 minutes, and then I gently push in the candy corn into the tops of the brownies. As you can see by the pictures, I also used mellocreme pumpkins on the top of the brownies that I found at the store. They basically taste the same anyways. I think they should actually be called candy corn pumpkins.
A nice addition to the top of these brownies would be white chocolate chips. I’m not a fan of white chocolate but if you are someone who likes it I would make these brownies even more fun!
Let the brownies fully cool and cut them up and serve! Or, if you are like me and you like your brownies warm, don’t wait until they fully cool. Eat them before they cool completely. I hope this will become a favorite brownie recipe for you and you will add it to your holiday treats repertoire. I know we enjoy it and I have a hard time not eating too many. Happy baking!
Candy Corn Brownies
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup cocoa
- pinch salt
- 2 tsp baking powder
- 1 cup butter, melted
- 2 tsp vanilla extract
- 3 eggs
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9 x 13 oven-safe casserole dish.
- In a large bowl mix the white sugar, brown sugar, cocoa powder, flour, salt, and baking powder.
- In a medium bowl crack the eggs and whip them up, and then add the vanilla extract and butter. When you add the butter make sure it's cooled down a bit after you've melted it so it doesn't start to cook the eggs and cause chunks.
- Add your wet ingredients into your dry ingredients and mix well. The batter is going to be thick.
- Pour your chocolate chips into the bowl and mix them in gently. Don't overmix.
- pour the batter into your prepared baking dish. You'll want to run a spatula over it to flatten it.
- Put in the oven and bake for 25 minutes or until a toothpick comes out with just a few crumbs on it. The edges will be firm but the center should be on the softer, moister side.
- Let the brownies sit for about 2 minutes, and then gently push in the candy corn into the tops of the brownies.
- Let the brownies cool completely and then serve!
