11/01/2026
Some of y’all may need this recipe!
Before you eat the leftover Halloween candy straight from the bowl … we need to talk about BROWNIES. 😂🍫
Those few peanut butter cups, broken chocolate bars, and little caramel pieces? They’re about to become the BEST part of dessert. 😍
These Loaded Halloween Candy Brownie Bars have rich, fudgy centers, pockets of melted candy, and a little flaky salt to balance all that sweetness!
📝 Ingredients
• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 cup roughly chopped chocolate candy and peanut butter cups
• ¼ cup soft caramel baking bits
• ½ cup additional chopped candy, for topping
• Flaky salt, optional
👩🍳 Let’s Bake!
1️⃣ Preheat your oven to 350°F. Lightly grease a room-temperature Fully Glazed Stone Rectangular Baker.
2️⃣ Whisk the melted butter and sugar together. Whisk in the eggs and vanilla until well combined.
3️⃣ Add the cocoa, flour, and salt. Use your Mix ’N Scraper to gently fold everything together just until no dry streaks remain.
4️⃣ Fold in the 1 cup of chopped chocolate candy and the caramel bits. Spread the batter evenly in the baker.
5️⃣ Bake for 30–38 minutes, checking near the end. The edges should be set, and a toothpick inserted into a brownie section should have moist crumbs without wet batter. Melted candy can make the toothpick look gooey, so check a second spot!
6️⃣ Let the brownies cool for about 10 minutes before gently pressing the reserved chocolate candy onto the warm brownies. Add candy-coated pieces once the surface has cooled if you want to help preserve their colors. Finish with a small pinch of flaky salt.
7️⃣ Cool completely before slicing into 24 bars. The hardest step? Waiting. 😂
💡 My Candy Timing Rule: Some Goes In. Some Goes On.
Chocolate bars and peanut butter cups melt into delicious little pockets inside the brownies. Candy-coated pieces may crack or bleed color during baking, so save those for decorating afterward.
Stick with chocolate-based candy and soft caramel bits here—save the gummies, hard candy, and licorice for another treat!
The Fully Glazed Stone Rectangular Baker + Mix ’N Scraper make a handy pair for mixing, spreading, and serving this candy-bowl makeover. 🧡
📌 Save this recipe for the post-Halloween candy stash, and share it with someone who always ends up with the extra candy!
👇 What’s the FIRST Halloween candy you would chop up for brownies? Mine would have to include peanut butter cups! 🍫🥜
