Candy Cookie Brownies

A tasty way to use up your leftover Halloween candy - or to make any time of year with chocolate chips. This cross between cookies and brownies will have you salivating!

5 from 7 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: cookie brownies

Calories: 327kcal

Author: Michelle

Ingredients

For the brownies

3 ounces dark chocolate chopped
6 tablespoons unsalted butter
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
2/3 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder

For the cookies

8 tablespoons unsalted butter softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 tablespoon milk
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup leftover Halloween candy chopped

Instructions

Preheat oven to 350 degrees and grease 8x8 pan. Line with parchment paper that overhangs the edge and grease top of the parchment paper.
Prepare brownie batter: In a double boiler or a heavy saucepan, melt butter on low heat. Add chocolate when butter is half melted and stir until mostly melted. Remove from heat and add to mixing bowl.
6 tablespoons unsalted butter, 3 ounces dark chocolate
Add sugar to bowl while beating, then add eggs one at a time. Add vanilla, baking powder, and salt, mixing well. Add flour, stirring just until combined.
1 cup sugar, 2 eggs, 1 1/2 teaspoons vanilla, 1/4 teaspoon salt, 1/2 teaspoon baking powder, 2/3 cup flour
Pour batter into prepared 8x8 pan and bake 10 minutes at 350 degrees.
While the brownie batter bakes, make cookie dough. Chop candy into bite size pieces, slightly larger than chocolate chips.
Beat softened butter and sugar until lightened in color and texture. Add egg and beat again, then add milk and vanilla and stir until combined. Add salt, baking powder, and baking soda and mix once more. Add flour and stir. Add candy pieces and stir with a spatula just until well distributed.
8 tablespoons unsalted butter, 1/2 cup sugar, 1 egg, 1/2 teaspoon vanilla, 1 tablespoon milk, 1 1/4 cups flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 cup leftover Halloween candy
Remove brownies from oven and place on a heat safe surface. Scoop dollops of cookie dough and let fall onto parbaked brownies.
Return pan to the oven and bake at 350 degrees for 25-30 minutes, until edges start to pull from the pan and look slightly dry.
Let cool in the pan for 2-3 hours, then lift out using the overhanging edges of 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.

Video

Equipment

Non-Stick 8x8 Pan

Wire Cooling Racks

Amish Broom Cake Tester

Notes

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.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.