The best way to bake with this year’s Halloween candy.
- 1/2 cup (1 stick) unsalted butter, melted until browned then cooled slightly
- 1 cup (200 grams) lightly packed light or dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (127 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups chopped Halloween candy of your choosing
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8 or 9-inch square baking pan with nonstick cooking spray . Line with parchment paper, leaving two flaps hanging over the edges of the pan. Lightly grease the parchment paper. Set aside.
- In a medium bowl, whisk together browned butter and sugar. Mixture will be grainy. That’s ok.
- Whisk in egg and beat by hand until mixture is slightly pale, about 2 minutes. Whisk in vanilla extract.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt. Add all at once to the butter and sugar mixture. Stir until just incorporated. Mixture will be fairly thick. Fold in 1/2 cup of chopped candy.
- Spread batter into prepared pan. Top with remaining candy. Bake for 20 to 27 minutes, or until a skewer inserted in the center of the brownies comes out clean. Brownies will be golden brown and appear dry across the top.
- Remove from oven and allow to cool for at least 20 minutes before removing from the pan and slicing into 9 pieces. Brownies will keep, well wrapped at room temperature, for up to 4 days. They’re very popular as offerings to neighbors.
• This recipe can be made gluten-free using a 1-for-1 gluten-free flour blend.
• This recipe can be doubled and baked in a 9×13-inch pan. Increase the bake time to 30-37 minutes.