Thursday, November 1, 2012

Halloween Candy Brownie - The Kids Can Spare Some

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Happy Halloween!!!

It's always a big night in the Cul de Sac for kids and parents alike.  But now it's the morning after and what on Earth are we going to do with all that candy???  Sure, the little ones should be allowed to eat a few bars, but really... I just heard that the average trick or treater will bring home 7 pounds of candy...

So, too much for one kid to eat... but plenty to spare for a family dessert...

Keep scrolling down for this easy to follow recipe...

The Halloween Candy Brownie!!!

This is a bout as decadent as it gets... On many levels.  Thick rich and gooey brownie recipe.  Uses 2 sticks of butter and 8 ounces (that would be 2 of the Ghirardelli Chocolate bars).  Plus real whipped cream and a couple of dozen assorted "fun size" candy bars.  The brownie is stuffed inside as well as garnished on the outside.

Thank the portion control gods this night happens just once a year!

OK... God help me... Here's what I did...

The Halloween Candy Brownie!!!

  • 8 Oz Butter
  • 8 Oz Semi Sweet Chocolate (bars or chips)
  • 6 Large Eggs
  • 2 tsp Vanilla
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 1 Cup All Purpose Flour
  • 1 tsp Salt
  • At Least a Dozen (or More) Assorted Fun Size Candy Bars, remove from packaging and chop into many pieces... divide in half
  • 3/4 Cup Heavy Whipping Cream
  • small drizzle Corn Syrup
  • 1/2 Cup Powdered Sugar
Cooking Directions
  1. Preheat oven to 350 degrees
  2. Melt butter and slowly melt the chocolate in the butter. I melt the butter for 30 seconds in a microwave, then add the chocolate and stir. Return to the microwave and zap for 10 seconds, stir, repeat as needed until the chocolate/butter mixture is creamy and fully incorporated... no chunks. Allow to cool to room temperature if it gets too hot.
  3. In a Large bowl, combine eggs, vanilla and sugars. be careful not to over mix.
  4. Add Chocolate mixture and again mix, being even more careful not to over mix (over mixing brownie mixes will make for a flat brownie, we want these to puff up a tad and hold their shape when you remove from teh oven. If the center falls, you over mixed... Nothing wrong with that, but you will have very flat brownies).
  5. Add flour and salt and once again... mix as little as possible and still be combined.
  6. Prepare a baking dish... 9X9 or I like to use a large springform cake pan to make a cake shaped presentation. Spray non stick goo on the bottom and sides of the pan
  7. Pour 1/2 of the chocolate batter into the bottom of the pan and spread evenly.
  8. OK... time to add some candy... use half of the chopped fun size candies and evenly sprinkle on the first layer of brownie
  9. Add the remaining batter and spread to cover the candies.
  10. Bake for 30 minutes in the preheated oven, turn so the brownies cook evenly and bake for another 20 minutes.
  11. While this is baking, in a kitchenaid mixer, whisk the whipped cream until it holds a soft peak. While the mixer is still running, add a drizzle (about 1/2 tsp) of light corn syrup (this helps to hold STUFF peaks for a long time, even if put on something hot). Add 1/2 cup of powdered sugar and whisk until the cream holds stiff peaks.
  12. Remove brownies from oven and allow to cool completely.
  13. Cover with the whipped cream.
  14. Decorate with remaining chopped fun size candies...
  15. Serve and ENJOY!!!
Take a close look at the brownie below... See the little bit of peanut butter from the Resse's Cup???  EIf you used a variety of candy, every bite will be different... Peanut M&M in one bite, Almond Joy Coconut in another and so on!

Why let the kids have all the fun

Happy Halloween!

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