Halloween Candy Brownies Recipes

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HALLOWEEN CANDY BROWNIES



Halloween Candy Brownies image

Sweet and salty come together in a brownie loaded with peanut butter flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 7

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Vegetable oil, water and eggs called for on box for cakelike brownies
1 cup mini pretzel twists, broken
1 1/2 cups (from 8-oz bag) Reese's™ peanut butter cups minis, coarsely chopped
1 cup (from 1-lb container) Betty Crocker™ Rich & Creamy chocolate frosting
1/3 cup Reese's™ Mini Pieces™ peanut butter candy in a crunchy shell
1 tablespoon holiday-colored candy sprinkles, if desired

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, mix brownie mix, oil, water and eggs with spoon until well blended. Stir in pretzels and 1 cup of the peanut butter cups minis. Spread in pan.
  • Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove from oven to cooling rack. Cool completely, at least 1 hour.
  • Frost with frosting. Sprinkle top with remaining 1/2 cup peanut butter cups minis, the Reese's™ Mini Pieces™ and sprinkles. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 190 mg, Sugar 29 g, TransFat 0 g

HALLOWEEN BROWNIES



Halloween Brownies image

Everyone at your Halloween party will fall for these scary treats: decadently rich and fudgy brownies topped with a gooey marshmallow spider web and adorable candy spiders.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 24 brownies

Number Of Ingredients 15

Nonstick cooking spray, for the baking dish and parchment
1 cup all-purpose flour (see Cook's Note)
1/3 cup Dutch-process cocoa
2 sticks (1 cup) unsalted butter, cut into small pieces
16 ounces bittersweet chocolate (72% cacao or higher), cut into small pieces
1 cup firmly packed dark brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large eggs
8 chocolate cream-covered biscuit sticks, such as Pocky
4 large malted milk balls
1 cup mini marshmallows
4 brown chocolate-coated candies, such as M&M's
Edible red luster dust, for dusting

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously coat a 9-by-13-inch baking dish with nonstick spray and line with parchment with a 2-inch overhang on the long sides. Coat the parchment with the spray as well.
  • Whisk together the flour and cocoa in small bowl. Set aside.
  • Fill a medium saucepan with 1 inch of water. Bring to a boil, then reduce the heat to low. Combine the butter and 8 ounces of the chocolate in a medium heatproof bowl. Set the bowl over the saucepan and heat, stirring, until melted and smooth, about 6 minutes. Set aside. Reserve the saucepan and water.
  • Vigorously whisk together the brown sugar, granulated sugar, vanilla, salt and eggs in a large bowl until the mixture is light and foamy. Stir in the chocolate-butter mixture. Fold in the flour mixture. Pour the batter into the prepared baking dish and spread evenly. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely.
  • Meanwhile, bring the water in the reserved saucepan back to a boil, then reduce the heat to low. Set another medium heatproof bowl over the saucepan, add the remaining bittersweet chocolate and heat, stirring, until melted, about 6 minutes.
  • Use the parchment overhang to remove the cooled brownie from the baking dish and transfer to an upside down rimmed baking sheet. Trim the parchment so that it is flush with the brownie edge and slightly hidden.
  • Transfer 1/4 cup of the melted chocolate to a small bowl and keep warm. Pour the remaining chocolate over the brownie and spread to evenly cover. Cool until set.
  • Cut off the uncoated ends of the biscuit sticks (discard or eat) so only the chocolate-covered parts remain. Cut each chocolate-covered part into 8 equal pieces. In pairs, dip one end of each small piece into the reserved melted chocolate and lay the pairs on a baking sheet so that they overlap slightly in the shape of a V. Repeat with remaining biscuit pieces until you have 32 total Vs (these will be the legs for your spiders). Refrigerate until set.
  • Trim the bottoms off the malted milk balls so they lay flat. Set aside.
  • Microwave the marshmallows in a medium microwave-safe bowl, stirring once or twice, until melted, about 30 seconds.
  • Working near the brownie, dip the tips of your fingers in the melted marshmallow. Lightly press your fingers together then pull them apart, stretching out webbed bands of marshmallow. Carefully place on the top and sides of the brownie to create a spider web pattern.
  • To make spiders on top of the marshmallow web: arrange the trimmed malted milk balls on the web cut-side down. Place a chocolate-coated candy in front of each malted milk ball, pressing gently to adhere to the chocolate. Arrange 4 sets of legs on each side of each spider body, pressing gently to adhere. Lightly dust the spiders with red luster dust.
  • Cut the brownie into squares and serve.

MAKE-YOUR-OWN HALLOWEEN BROWNIES



Make-Your-Own Halloween Brownies image

Let your little ones get in on the decorating action by putting out plenty of toppings and allowing them to create their own Halloween brownie masterpiece.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 6

Number Of Ingredients 6

1 box (18.3 oz) Betty Crocker™ Fudge Brownie Mix (or your favorite variety)
Water, oil and eggs called for on brownie mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Assorted liquid food colors
Betty Crocker™ black decorating gel or icing
Assorted candies and snacks for decorating, such as candy corn, candy sprinkles, Bugles™ snacks, candy eyeballs, mini candy-coated milk chocolate candies, black licorice

Steps:

  • Heat oven to 350°F. Make and bake brownies as directed on box for 8- or 9-inch square pan. Cool completely, about 1 1/2 hours. Cut into 6 rectangles.
  • Divide frosting among small bowls, and color to desired shades with liquid food colors. Use frosting, black gel or icing and candies to decorate as desired, using photo as a guide.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 30 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 260 mg, Sugar 48 g, TransFat 0 g

LEFTOVER HALLOWEEN CANDY BAR BLONDIES



Leftover Halloween Candy Bar Blondies image

Got some leftover Halloween candy? Turn it into a dessert your whole family will love. These blonde brownies are enhanced by bits of candy bars. Use chocolate candies for a sweet taste, or use nut-based candies for a rich taste.

Provided by Bibi

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 45m

Yield 12

Number Of Ingredients 8

2 cups brown sugar, packed
½ cup butter, at room temperature
2 eggs, beaten
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped chocolate candy bar pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking pan.
  • Combine brown sugar and butter in a large mixing bowl. Add eggs and vanilla extract, stirring until all is well combined.
  • Combine flour, baking powder, and salt in a bowl. Add flour mixture to egg mixture, stirring only until incorporated. Fold in candy pieces. Spread batter into the prepared pan; mixture will be thick.
  • Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool 10 minutes before slicing.

Nutrition Facts : Calories 355 calories, Carbohydrate 56.8 g, Cholesterol 52.1 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 352.7 mg, Sugar 42.6 g

HALLOWEEN CANDY BLONDIES



Halloween Candy Blondies image

Transform your leftover Halloween candy into gooey blondie bars. These bars pair perfectly with ice cream or a hot or cold beverage of your choice.

Provided by Sandra Garth

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

1 cup all-purpose flour
½ teaspoon baking powder
½ cup salted butter, softened
½ cup white sugar
¼ cup dark brown sugar
¼ cup sugar and sucralose blend for baking (such as Natur® Bakers Blend)
1 large egg
1 teaspoon vanilla extract
½ cup white chocolate chips
¼ cup candy-coated milk chocolate pieces
¼ cup candy corn
3 tablespoons sliced almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8-inch square baking pan.
  • Whisk flour and baking powder in a small bowl to remove any lumps.
  • Beat butter with white sugar, brown sugar, and sugar blend in a large bowl until well combined. Stir in egg and vanilla extract, beating until smooth. Add flour mixture and blend until just combined, taking care not to overbeat the batter.
  • Gently fold white chocolate chips, milk chocolate pieces, candy corn, and almonds into the batter. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for at least 30 minutes before cutting into bars.

Nutrition Facts : Calories 269 calories, Carbohydrate 36 g, Cholesterol 38 mg, Fat 12.5 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 7.2 g, Sodium 93.1 mg, Sugar 27.2 g

CANDY BAR CHEESECAKE BROWNIES



Candy Bar Cheesecake Brownies image

I came up with these brownies as a way to use up my son's leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. -Elisabeth Larsen, Pleasant Grv, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter, cubed
2 cups sugar
1/3 cup baking cocoa
2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
1 teaspoon salt
1 cup chopped assorted miniature candy bars (about 18)
TOPPING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup chopped assorted miniature candy bars (about 10)

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars., Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars., Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Nutrition Facts : Calories 282 calories, Fat 14g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

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