Candy bar cookie brownies

Candy Cookie Brownies Recipe

November 4, 2014 by Michelle

Easy candy bar cookie brownie recipe - so yummy!
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 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.

Leftover Halloween candy

I wasn’t interested in eating the candy, but I still “needed” something sweet. I wanted to have a treat that was chewy, except I couldn’t decide between making brownies with the candy chunks in them and creating cookies with the candy chunks in them. The brownies called to me, but the candy chunks sounded better in the cookies. And so I dithered until Lizz forced me into this brilliant (if I do say so myself) brainstorm.

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.

They were as good as I had hoped. And that’s not just me saying that. My dad came over to take Mister Man to Cub Scouts (awww!) and saw them uncut sitting on the counter. He insisted he had to try one before he left, and it was love at first bite. In fact, he delayed their leaving and made Mister Man slightly late because he insisted on eating a second one. This batch made 16 good size bars in my 8×8 pan, but I can guarantee they won’t last for long. Are you surprised?

Closeup of candy bar cookie brownies

To make these, I essentially halved my favorite brownie recipe and then riffed off a sugar cookie recipe I love. Thankfully, it worked. And my dad has already promised to stop by with some of his extra candy – and he has the Snickers and Twix I really wanted to use in these – if I agree to make more of them for him.

Ingredients:

For the brownies
3 oz dark chocolate, chopped
6 T unsalted butter
1 c sugar
2 eggs
1 1/2 t vanilla bean paste
2/3 c flour
1/4 t salt
1/2 t baking powder

For the cookies
8 T butter, softened
1/2 c sugar
1/4 c brown sugar
1 egg
1/2 t vanilla bean paste
1 T milk
1 1/4 c flour
1/2 t baking soda
1/4 t baking powder
1/4 teaspoon salt
1 cup leftover Halloween candy, chopped*

*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

Directions:

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 bean paste (or vanilla – it’s a 1:1 substitution but the paste makes such a difference in taste) 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.

Brownie batter prepped for the oven

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

Chopped candy bars for cookie brownies

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. Add the milk and vanilla bean paste and stir until combined. Add your salt, baking powder, and baking soda and mix once more. Add the flour and stir just until most of the flour is gone. Add the candy pieces and stir with a spatula just until well distributed.

Candy bar cookie dough

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.

Cookie dough balls dropped onto half baked brownies

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.

Perfectly (under)baked candy bar cookie brownies

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.

Candy Cookie Brownies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 16 cookie brownies

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!

Ingredients

    For the brownies
  • 3 oz dark chocolate, chopped
  • 6 T unsalted butter
  • 1 c sugar
  • 2 eggs
  • 1 1/2 t vanilla bean paste
  • 2/3 c flour
  • 1/4 t salt
  • 1/2 t baking powder
  • For the cookies
  • 8 T butter, softened
  • 1/2 c sugar
  • 1/4 c brown sugar
  • 1 egg
  • 1/2 t vanilla bean paste
  • 1 T milk
  • 1 1/4 c flour
  • 1/2 t baking soda
  • 1/4 t baking powder
  • 1/4 teaspoon salt
  • 1 cup leftover Halloween candy, chopped*

Instructions

  1. Preheat your oven to 350 degrees. Grease an 8x8 pan, then line with parchment paper that overhangs the edge and grease the top of the parchment paper.
  2. 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.
  3. 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 bean paste (or vanilla - it's a 1:1 substitution but the paste makes such a difference in taste) 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.
  4. Pour the batter into your prepared 8x8 pan and place in the oven. Bake for 10 minutes at 350 degrees.
  5. While the brownie batter is starting to bake, make your cookie dough. Begin by chopping your candy into bite size pieces, slightly larger than chocolate chips.
  6. 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. Add the milk and vanilla bean paste and stir until combined. Add your salt, baking powder, and baking soda and mix once more. Add the flour and stir just until most of the flour is gone. Add the candy pieces and stir with a spatula just until well distributed.
  7. 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.
  8. 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.
  9. 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.

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.

http://www.honestandtruly.com/candy-cookie-brownies-recipe/

So what kind of candy would you add to these treats?

    Comments

  • Andrea B (@goodgirlgonered)


    Fortunately these look like they take way more effort than I’d normally make – so I probably won’t make them any time soon. But freaking yum, my friend. Gah with the chocolate heaven!

  • Tammy @ creativekkids


    Oh, those look so yummy! Off to rescue some candy 😉 I’m finally getting around to pinning the last couple of posts from the Tasty Tuesdays party a couple of weeks ago! Sorry I am so late!

  • Trackbacks

  • Trackback from Hearts Of Palm Salad + Marie Callender's Pies - Honest And Truly!
    Monday, 12 January, 2015

    […] dinner, and those pies disappeared quickly! Somehow, however, everyone left room for some of the candy bar cookie brownies I’d made for my dad. The homemade gravy mixed with vegetables and all white-meat chicken, […]

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