Small batch chocolate candy brownies

These brownies are the perfect treat to bake when you have fun size halloween candy on hand. This small batch recipe creates a fudgy brownie and the chocolate candy adds a delicious crunch through the center. I used fun sized Twix and Crunch Bar, but this recipe really would work well with any chocolate based candy.

This recipe comes together in just about an hour and contrary to its name, it really has a deep chocolate flavor rather than being overly sweet (which you might expect from the candy). I picked Twix and Crunch Bar because of the texture I thought they would both bring to the brownies and they really didn't disappoint. You could go all in on one type of candy and the outcome would also be delicious. I definitely plan to do an all crunch bar batch myself, as well as to swap in something like a Reese's!

To make these, you'll first melt butter and chopped chocolate together and set aside to cool slightly. I like to do this step on the stovetop but the microwave works great here too. Then you'll whisk together your egg and sugars until thickened, and then pour in your vanilla extract, oil and melted chocolate and butter mixture. Finally for your batter, you'll carefully fold in your dry ingredients and the batter is so beautifully fudgy and thick. You'll add most of your brownie batter into a lined loaf pan and then scatter most of your chocolate candy pieces and press them into your batter. Then, you'll dollop on any remaining batter and press and spread to cover your candy pieces with your brownie batter.

After your brownies are baked, you can add some extra pieces of candy gently to the top of your brownies but this is totally optional. I highly recommend eating these warm, because the chocolate candy will be melted and extra gooey but they taste great for days after and can always be reheated from room temperature, the fridge, or the freezer.

I used this 8.5 x 4.5 inch loaf pan by OXO. I recommend using a metal pan like this rather than a glass or ceramic pan. If you have a 9 x 5 inch pan that will work too, you just may need to reduce the cook time by a few minutes. A glass or ceramic pan will also work, you just may need to increase the overall bake time.

Ingredients:

• 1/2 stick (4 tablespoons, 1/4 cup) unsalted butter 57g

• 2/3 cup (4 oz) semisweet chocolate, chopped

• 2 tablespoons light brown sugar 24g

• 1/3 cup granulated sugar 64g

• 1 large egg

• 1 teaspoon vanilla extract

• 1 tablespoon vegetable or canola oil

• 1/4 cup all purpose flour 30g

• 3 tablespoons cocoa powder 20g

• 1/4 teaspoon salt

• 6-8 pieces chocolate fun size candy (I recommend Twix and Crunch Bar)

Total time: About an hour

Prep time: 10-15 minutes

Bake time: 18-22 minutes

Equipment:

• Loaf pan (8.5 x 4.5, or you can use a 9 x 5 pan and decrease the bake time)

• Medium or large bowl

• Nonstick pot (or microwave safe bowl)

• Whisk and spatula (or large spoon)

• Parchment paper

• Sharp knife (for cutting candy and brownies)

Cooking instructions: Preheat your oven to 350 degrees.

On the stove top over a low heat (or in a small bowl if you'd like to use the microwave), melt your butter halfway. Then, add in your chopped semisweet chocolate. Stir to combine, and keep on the heat, stirring until smooth. If you're using the microwave, follow these steps and heat in 15 second intervals. Set aside to cool slightly.

In a medium or large bowl, add both sugars and your egg. Use a whisk to stir with speed for about a minute or two until your mixture lightens in color. Then, add in your vanilla and oil and continue to whisk.

Pour your butter and chocolate mixture into your eggs and sugar and use your whisk, spoon or spatula to fully combine.

Then, add in your flour, cocoa powder and salt. If there are clumps in your cocoa powder, I recommend sitting it in. Use a spatula or large spoon to fold your mixture together, being sure not to over mix while incorporating your dry ingredients fully.

Line your loaf pan with parchment paper. Dollop most of your brownie batter in and gently spread flat. Then, using a sharp knife, cut 6 pieces of fun size chocolate candy into smaller pieces (about 3-4 pieces per bar). Place them across your batter and gently press into your batter. Add your remaining batter on top and then spread your batter across, continuing to press your candy down so it gets covered completely by the brownie batter. This doesn't need to look perfect but you do want to get your batter at least mostly covering the candy. You can save two fun size candy bars (making it 8 total) to top your brownies with after they bake.

Place your brownies into the oven to bake for 19 to 21 minutes. They should just barely jiggle when you pull them out of the oven but be set on the top. If you want to add some additional chocolate candy, cut up the two pieces you reserved, and add them shortly after the brownies come out of the oven, pressing into the top of your brownies gently.

Allow your brownies to cool at room temperature, this usually takes about 20 to 30 minutes. Slice into 8 squares and enjoy!

You can store your brownies in the fridge or at room temperature for about 3 to 5 days, or store in the freezer to eat any time! I think they taste great just out of the fridge or freezer, but I usually give them about 5-10 minutes at room temperature before enjoying. You can also pop them into the microwave from the fridge or freezer for about 5-10 seconds for a fresh baked taste - this is my preference!

Carb and serving info:

Note: carbs based off using half fun size Twix and half fun size Crunch Bar

Carbs for full recipe (6 pieces candy total): 262

Carbs per serving (1 of 8): 33

Carbs for full recipe (8 pieces candy total): 282

Carbs per serving (1 of 8): 35

Carbs from chopped chocolate: 73

Carbs from candy (6 pieces): 59

Carbs from candy (8 pieces): 79

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.