Candy Corn Layered Brownies


I would like to know why Fall weather is being so elusive this year. I know it’s not just picking on Texas, because my dad just went for a swim in our lake in Northern Wisconsin. Like really northern. And I just went for a walk around the block and I’m sweating. I HATE sweating after I’ve already worked out and showered. Anyone else? Showering twice a day is just not something I have the time or patience for. I don’t even need for it to be cool; I just want it to be NOT HOT. Please, Mother Nature. I’m asking you, mother to mother.

So despite the hot weather, Halloween is coming whether we like it or not. And I really like Halloween, in it’s kind of tacky/creepy way. Plus, it’s the only time of year that we get to eat candy corn (why, by the way?). And when I was brainstorming all the ways I could eat candy corn, I decided to melt them and create a very special layer in my very fudgy brownie. AWESOME. And, pretty! Perfect dessert for a Hallow’s Eve party.


  • 1/4 cup semisweet chocolate chips
  • 1.5 sticks butter
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup cocoa powder
  • 1 cup flour
  • 2 cups candy corn

Preheat the oven to 350. Grease an 8×10 (or something similar) pan.  In a microwave safe bowl, melt the chocolate chips and butter- about 30-60 seconds.  Pour into a standing mixer bowl, and beat in the sugar, eggs, vanilla, salt and soda.  Slowly mix in the cocoa powder and flour.  Pour half of the brownie batter into the pan (you’ll want to do this before melting the candy corn, because otherwise it gets hard to deal with as it hardens).  Melt the candy corn in a bowl for about 45 seconds, stirring to smooth. Using a rubber spatula, spread the candy corn over the brownie batter. Top with remaining brownie batter. Bake for about 25 minutes.