Candy Cookie Brownies Recipe

Candy bar cookie brownies are the yummiest way to use up leftover Halloween candy. Or enjoy them anytime! Some links are affiliate links that earn me a commission if you purchase through them.

I think I might be getting a little bit old. I had a couple of the fun size candy bars from my kids’ trick or treating on Halloween night.

They made me eat two on Saturday. And… I’m over it.

I remember when I used to gorge on Halloween candy, but apparently those days are long past. Instead, let me introduce you to leftover Halloween candy bar cookie brownies. Yes, that’s a mouthful, but I couldn’t come up with a better name.

Personally, I blame Lizz Porter for this. When I asked if I should make cookies or brownies, she said, “Yes.” And thus the inspiration for these treats was born.

I’m sure I’m not alone with more candy in the house at the moment than you know what to do with. We are in the same boat. Unfortunately, we had only 38 trick or treaters come to our house, which means there’s a huge bowl of candy that didn’t get passed out.

Interestingly when I went to grab some candy to make this, there were only two fun size Twix left and one Milky Way. Someone (I blame my husband) has eaten all the Snickers and Twix, my two favorites. But honestly, not complaining here because I don’t need to eat them.

Candy Bar Cookie Brownies Tips

Knowing that the cookie dough is denser than brownie batter (see cooking is all about science), I didn’t want the cookies to simply drop to the bottom of the mixture. I wanted them to be yummy and hanging out on top.

How do you make this happen? Just like you can parbake potatoes for fries, I “parbaked” the brownies before adding the cookie dough to the top.

Though the brownies still rose up around the cookie dough, it provided the support I needed to keep them from disappearing. And ironically, the amount of time it takes to make the cookie dough is just about how long you want the brownies to bake before adding the dough. Kistmet, I tell you.

This batch made 16 good size bars in my 8×8 pan, and they’re rich enough that smaller pieces are still plenty. This won’t work as well in a 9×13 pan.

Line you pan with parchment paper. This makes it easy to remove after they bake and cool. 

My parchment paper always used to try to roll up, which drove me batty. But ever since I found parchment paper in sheets instead of rolls, I’m all set. The cookie baking sheets are 12×16 inches. Cut one in half, and you’re golden!

The chocolate and chewy candy bars work best like Snickers and Twix and Milky Way, but go with your favorites from Almond Joy to Nestle Crunch to M&Ms. Or make this year round and use a cup of good quality chocolate chips.

How to Make Candy Bar Cookie Brownies

Start with the brownie batter:

Preheat your oven to 350 degrees. Grease an 8×8 pan, then line with parchment paper that overhangs the edge and grease the top of the parchment paper.

Begin preparing your brownie batter. In a double boiler or a heavy saucepan, melt your butter on low heat.

When about halfway melted, add your chocolate and stir until mostly melted. Remove from the heat and add it to a mixing bowl.

In the mixing bowl, add the sugar while beating the chocolate mixture. While still mixing, add the eggs one at a time, ensuring they are thoroughly combined after each addition.

Add the vanilla and mix again. Add the baking powder and salt, mixing to ensure it’s well incorporated. Lastly, add the flour, stirring just until it’s combined.

Pour the batter into your prepared 8×8 pan and place in the oven. Bake for 10 minutes at 350 degrees.

Then make your cookie dough:

While the brownie batter starts to bake, make your cookie dough. Begin by chopping your candy into bite size pieces, slightly larger than chocolate chips.

Mix together your softened butter and the sugar and beat until it lightens in color and texture. Add the egg and beat again, scraping down the sides of the bowl as necessary.

We ingredients next: add the milk and vanilla, then stir until combined. Add your salt, baking powder, and baking soda and mix once more.

Next up comes the flour. You want to stir just until most of the flour is gone. Add the candy pieces and stir with a spatula just until well distributed.

Remove the brownies from the oven and place on a heat safe surface. Using your smallest cookie scoop (or a tablespoon), scoop out dollops of cookie dough and let them fall onto the parbaked brownies. Ensure they are well distributed across all the brownie surface.

Return the pan to the oven and continue to bake at 350 degrees for another 25-30 minutes, until the edges of your cookie brownies are starting to pull from the pan and look slightly dry.

You do not want to overbake these. They are meant to be just slightly gooey and yummy.

Let cool in the pan for two to three hours before carefully lifting them out using the overhanging edges of your parchment paper. Cut into 16 cookie brownies.

Store in an airtight container on your counter for up to three days or freeze to enjoy later. Separate the layers with wax paper to make it even easier to grab a leftover.

What kind of candy would you add to these treats?

More great candy inspired recipes:

• Kit Kat cake
• Snickers popcorn
• Candy stuff cookies
• Salted caramel ice cream with Nestle Crunch
• Candy corn martinis
• Halloween candy toffee bark
• Dump cake with Halloween candy

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