Chocolate Grab Bag Brownies Use Up That Halloween Candy Food

CANDY BAR CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
• Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

CANDY BAG BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish or a 9-inch round cake pan. (If the pan is dark-coated metal, reduce the oven temperature to 325 degrees F.) In a medium bowl, mix together the oil and sugar until well blended. Beat or whisk in the eggs and vanilla. In a separate bowl, combine the flour, cocoa, baking powder, and salt. Add the dry mixture to the wet mixture, and stir until just combined. Fold in 1 cup of the chopped candy. Spread the batter evenly into the prepared pan, and then evenly distribute the remaining 1/2 cup candy over the top. Bake for about 18-20 minutes, or until the brownies begin to pull away from edges of pan but still appear the slightest bit undercooked in the middle. All ovens vary, so check a few minutes early and know that it might take a few minutes longer. Allow the brownies to cool, and then cut and enjoy. For easier cutting, chill the freshly cooked brownies in the refrigerator. Once cool, cover the brownies with foil or plastic wrap. You may store at room temperature, but to prolong freshness, you may wish to tightly wrap the brownies and store in the refrigerator.

LEFTOVER HALLOWEEN CANDY BAR BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking pan.
• Combine brown sugar and butter in a large mixing bowl. Add eggs and vanilla extract, stirring until all is well combined.
• Combine flour, baking powder, and salt in a bowl. Add flour mixture to egg mixture, stirring only until incorporated. Fold in candy pieces. Spread batter into the prepared pan; mixture will be thick.
• Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool 10 minutes before slicing.

HALLOWEEN CANDY BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, mix brownie mix, oil, water and eggs with spoon until well blended. Stir in pretzels and 1 cup of the peanut butter cups minis. Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove from oven to cooling rack. Cool completely, at least 1 hour.
• Frost with frosting. Sprinkle top with remaining 1/2 cup peanut butter cups minis, the Reese's™ Mini Pieces™ and sprinkles. Cut into 6 rows by 4 rows.

CHOCOLATE GRAB-BAG BROWNIES - USE UP THAT HALLOWEEN CANDY!

Steps:

• Heat oven to 350°F Grease 13x9x2-inch baking pan. Remove wrappers from candies. Cut each candy into 1/2-inch pieces; set aside.
• Melt butter in saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in vanilla and candy pieces. Spread in prepared pan.
• Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not overbake. Cool completely in pan on wire rack. Cut into bars.