Festive Candy Corn Brownies for Fall Parties

There’s just something magical about the mix of rich, fudgy brownies and sweet, chewy candy corn that makes this recipe a total fall favorite. These candy corn brownies are everything you love about a classic brownie moist, dense, chocolatey but with little pockets of caramel-like candy that melt into the batter as they bake.

It’s festive, fun, and oh-so-kid-approved. I’ve made these for school parties, Halloween gatherings, and even just to use up leftover candy corn and they’re always a hit. If you’re looking for a way to make brownies extra special this season, this is it!

Why You’ll Love Candy Corn Brownies

These brownies are the perfect mashup of festive fun and pure indulgence. The candy corn melts slightly during baking, leaving behind sweet caramelized bits throughout each bite. They’re easy to make, a great way to use up leftover candy corn, and a total crowd-pleaser with kids and adults alike. Whether you’re making them for Halloween or just because, they’ll become a seasonal staple in your home.

Simple Ingredients

Here’s what makes these brownies so rich and irresistible:

• Unsalted butter: Gives the brownies their moist, fudgy texture and buttery flavor.
• Granulated sugar: Sweetens the batter and helps create a shiny, crinkly brownie top.
• Vanilla extract: Enhances the chocolate and adds warmth to the flavor.
• Eggs: Provide structure and richness to the brownies.
• All-purpose flour: Gives just enough structure to hold everything together.
• Unsweetened cocoa powder: The source of all that deep, chocolate flavor.
• Salt: Balances the sweetness and deepens the chocolate taste.
• Candy corn: Chopped up and folded in adds chewy caramel pockets of sweetness.
• Semi-sweet chocolate chips (optional): For even more melty, gooey chocolate goodness.

Servings and Time

• Servings: 16 brownies
• Prep Time: 10 minutes
• Cook Time: 28–32 minutes
• Total Time: 40–45 minutes

What is Needed

• 1 cup (225 g) unsalted butter, melted
• 2 cups (400 g) granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup (125 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• ½ tsp salt
• 1 cup (160 g) candy corn, chopped
• Optional: ½ cup (90 g) semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
3. Add the vanilla extract and then the eggs, one at a time, whisking well after each addition.
4. In a separate bowl, sift together the flour, cocoa powder, and salt.
5. Gradually stir the dry ingredients into the wet mixture until just combined—don’t overmix.
6. Fold in the chopped candy corn and chocolate chips (if using).
7. Spread the batter evenly in the prepared pan.
8. (Optional) Press a few extra whole candy corn pieces gently into the top of the batter for a festive finish.
9. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
10. Allow to cool completely in the pan before slicing into squares.

Top Tips

• Use parchment paper for easy lifting and cleaner cuts.
• Don’t overmix the batter this keeps your brownies fudgy, not cakey.
• Chop the candy corn small so it distributes evenly and melts nicely into the batter.
• Add whole candy corn on top before baking for a fun, festive look (but don’t overdo it too much can get sticky).
• Let them cool fully before cutting, or they may fall apart due to the melted candy pockets.
• For extra festivity press a few whole candy corn pieces onto the top of the batter just before baking.
• If you like gooier brownies bake closer to 28 minutes; for firmer, go toward 32.

Recipe Variations

• Add chopped nuts for extra crunch walnuts or pecans work great.
• Swap candy corn for Halloween-themed M&Ms or mini marshmallows.
• Use dark cocoa powder for an even richer brownie.
• Make them gluten-free with a 1:1 gluten-free flour blend.

Recommended Equipment

• 9×13-inch baking pan
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Parchment paper

Make Ahead Tips

These brownies can be made 1–2 days in advance. Just bake, cool, cover, and store at room temperature until ready to serve.

How to Store and Reheat

• Store: In an airtight container at room temperature for up to 4 days.
• Freeze: Wrap tightly in plastic wrap and freeze up to 2 months.
• Reheat: Microwave individual brownies for 10–15 seconds for a warm, gooey bite.

What to Serve With This Recipe

• A cold glass of milk
• Hot cocoa for cozy vibes
• Vanilla ice cream for a brownie sundae
• Halloween punch or cider for parties

What You Need to Know About This Recipe

Candy Corn Brownies are the perfect blend of chocolate decadence and fall nostalgia. Candy corn, introduced in the 1880s, has been a Halloween staple for over a century. When baked into brownies, it melts into the batter, creating sweet, chewy pockets that taste almost like caramel. This twist on the classic brownie is great for festive baking with kids, easy to make in one bowl, and flexible enough for fun mix-ins. It’s a delicious way to celebrate the season without a lot of fuss.

More Candy Corn Recipes

Want more cleaver recipes for candy corn? Check out this article here on OvenSpot!

One-Pot Cooking Rocks!