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Candy Corn Brownies

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Servings 16

Ingredients
  

  • 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
 

  • Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.
  • In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
  • Add the vanilla extract and then the eggs, one at a time, whisking well after each addition.
  • In a separate bowl, sift together the flour, cocoa powder, and salt.
  • Gradually stir the dry ingredients into the wet mixture until just combined—don’t overmix.
  • Fold in the chopped candy corn and chocolate chips (if using).
  • Spread the batter evenly in the prepared pan.
  • (Optional) Press a few extra whole candy corn pieces gently into the top of the batter for a festive finish.
  • Bake for 28–32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Allow to cool completely in the pan before slicing into squares.

Notes

  • Candy corn melts slightly during baking, creating a caramel-like texture let brownies cool before cutting.
  • Optional chocolate chips add extra gooey richness.
Keyword Candy Corn Brownies