Nov 1, 2019
I don't know about any of you but in my neighborhood no child comes knocking on our door, so for years before we figured this out we were left with a Costco sized bag of halloween candy left over just sitting on our counter. So this year we didn't bother but then we were left candy less. So I took it upon myself to go out to get some halloween candy I wanted and shove it all into a brownie that I was also craving and here we are... fudgey masterpieces.
Pro Tip: Its important to whip the batter vigorously before you add the flour because this will help you get that glossy, shiny, crackly top! The idea behind it is that you are whipping the eggs to make a meringue and that is what will bake up to be your shiny top!
Ingredients
1 stick of butter melted and cooled
100 grams white sugar
100 grams packed light brown sugar
2 large eggs, at room temperature
pinch of salt
1 tablespoon of espresso powder
65 grams bread flour
50 grams of cocoa powder
10 pieces of "mini" halloween candy
50 grams of roughly chopped almonds
Instructions:
Prepare a 8x8 pan by greasing it and lining it with parchment paper. Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, combine the butter, and both sugars. Beat until everything has combined together.
Next add in your eggs and whip vigorously for about 2 minutes. (you want a shiny crust then WHIP WOMAN WHIP!)
Then add in the salt, espresso powder, bread flour, and cocoa flour and fold into the batter until everything is combined.
At this point you can break your candy into halves or drop them in whole. Its up to you but now you can fold in your halloween candy and chopped almonds.
Bake for 25 - 30 minutes and let cool completely before cutting into.