Loaded Fudgy Candy Bar Brownies

Loaded Candy Brownies – 🍫😍🧡 Dense, fudgy, and loaded with candy pieces in every bite! A dessert lover’s dream, these EASY loaded candy bar brownies are the perfect way to use up leftover candy!

Quick and Easy Candy Bar Brownies Recipe

Halloween is just around the corner, and that means our cupboards will soon be full of leftover candy. During this time, I love to make these brownies to clear out leftover Halloween candy – or candy from any holiday.

The brownies have more variety of miniature and fun-size candy bars baked in than most gas stations sell. Butterfinger, 3 Musketeers, Milky Way, Snickers, Mini Reese’s Peanut Butter Cups, Nestle Crunch, Twix, and M&Ms – you name it. These brownies have it all!

I adapted one of my favorite brownie bases because it makes an 8×8 pan. And with brownies this decadent, a bigger pan enters into dangerous territory.

There’s no melted chocolate in them, and they’re made simply with cocoa powder. I used to think cocoa powder brownies couldn’t possibly hold a candle to melted chocolate brownies or be as fudgy, but this base proves me wrong.

They’re as easy as a boxed brownie mix and ready in half an hour. I encourage you not to buy any new candy for these. Shop in your own pantry. Try chocolate-covered pretzels or nuts, two-day old chopped up cookies, leftover caramel corn, diced Nilla wafers or graham crackers, whatever you have that’s snacky and munchy, toss it in.

And if you’re so inclined, sprinkle on a little more candy and some chocolate chips. Rich, decadent, and just want the pantry cleanout doctor ordered, these candy brownies never disappoint!

Ingredients in Loaded Fudgy Candy Bar Brownies

To make these brownies with candy pieces, you’ll need:

• Unsalted butter – melted
• Eggs
• Granulated sugar
• Light brown sugar
• Brewed coffee – this is optional and doesn’t make your brownies taste like coffee, but it does enhance the chocolate taste
• Vanilla extract
• Unsweetened cocoa powder – natural or Dutch-processed cocoa powder
• Instant espresso coffee granules – again, these are optional but highly recommended for the boldest chocolate flavor
• Salt
• All-purpose flour – feel free to use a 1:1 all-purpose gluten-free flour to keep these brownies gluten-free
• Fun-sized candy bars – Twix, Butterfinger, Musketeers, Milky Way, Snickers, Mini Reese’s Peanut Butter Cups, Nestle Crunch, etc. If using regular sized bars, just chop them into tiny pieces
• Semi-sweet chocolate chips
• M&Ms

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Candy Brownies

Making brownies with candy bars is so quick and easy you’ll feel like you’re working with a box mix!

Here’s an overview of how the brownies are made:

1. Mix the slightly cooled melted butter, eggs, sugar, optional coffee, and vanilla in a bowl. Add the cocoa powder, espresso granules, and salt, whisking until smooth. Stir in the flour just until combined.
2. Turn 2/3 of the brownie batter into a square baking pan lined with aluminum foil or parchment paper and greased with cooking spray.
3. Arrange the candy bar pieces over the batter. Add the remaining batter, and sprinkle the top of the brownies with the chocolate chips and M&Ms.
4. Bake until the center is set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
5. Cool completely in the pan for 1 hour. Then, slice, and enjoy!

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4.50 from 4 votes

Loaded Fudgy Candy Bar Brownies

By Averie Sunshine

🍫😍🧡 Dense, fudgy, and loaded with candy pieces in every bite! A dessert lover's dream, these EASY loaded candy bar brownies are the perfect way to use up leftover candy!

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 servings

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Equipment

• 1 (8×8 inch) Baking Dish
• 1 Large, Microwave-Safe Bowl

Ingredients 

• ▢ 10 tablespoons unsalted butter, 1 1/4 sticks, melted
• ▢ 2 large eggs
• ▢ ¾ cup granulated sugar
• ▢ ¼ cup light brown sugar, packed
• ▢ 2 tablespoons brewed coffee, leftover from the morning brew is fine, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
• ▢ 1 tablespoon vanilla extract
• ▢ ¾ cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process, I used Hershey’s natural
• ▢ 1 teaspoon instant espresso coffee granules, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
• ▢ ¼ teaspoon salt, optional and to taste
• ▢ ½ cup all-purpose flour
• ▢ about 12 to 15 fun-size candy bars, diced in half if it’s larger like a Twix (I used Butterfinger, 3 Musketeers, Milky Way, Snickers, Mini Reese’s Peanut Butter Cups, Nestle Crunch, Twix)
• ▢ ½ cup semi-sweet chocolate chips, for topping
• ▢ ⅓ cup M&M’s for topping, optional

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
• In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don’t scramble the eggs.
• Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
• Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
• Add the flour and stir until just combined, don’t overmix.
• Turn two-thirds of the batter out into prepared pan, reserving the remaining one-third; just eyeball it. The reserved amount should be about 1 1/2 cups; set reserved portion aside.
• Place candy bar pieces onto batter, distributed evenly, in an even, flat layer. I made 5 rows with about 5 pieces candy per row.
• Top with reserved batter to cover candy. Gently smooth and distribute batter with a spatula or knife
• Evenly sprinkle chocolate chips over the top.
• Evenly sprinkle the optional M&M’s over the top.
• Bake for about 30 minutes, or until done; don’t overbake. A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. Allow brownies to cool in pan for about 1 hour before lifting out with foil overhang and slicing.
• Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store them in the fridge and serve them slightly chilled.
• Adapted from 

  The Ultimate Fudgy Caramel Brownies

Nutrition

Serving: 1serving, Calories: 668kcal, Carbohydrates: 81g, Protein: 9g, Fat: 35g, Saturated Fat: 16g, Polyunsaturated Fat: 14g, Cholesterol: 73mg, Sodium: 274mg, Fiber: 3g, Sugar: 63g

Nutrition information is automatically calculated, so should only be used as an approximation.

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What’s your favorite brownie recipe? Favorite way to use random candy (other than just eating it)?