Leftover Halloween Candy Brownies

Why You’ll Love It

An easy recipe: This recipe uses a boxed brownie mix, making it quick and simple. There is no need to gather a million ingredients, as the baking powder, flour, etc., are all built-in.
Perfect for leftover candy: They are a great way to use some (or all) of your leftover Halloween candy. They’re also great to take to a Halloween party.
Kiddies love it: It’s pretty obvious, but kids will want to dive into these Halloween brownies head first.

Ingredients for Leftover Candy Brownies

A complete list of ingredients and amounts can be found in the recipe card below.

Chewy fudge brownie mix: Choose a brownie mix labeled “chewy” or “fudgy” for a rich, dense texture that complements the sweet candy bits.
Leftover Halloween candy (chopped or bite-sized pieces): Use a mix of chocolates, candy bars, and other bite-sized treats. Snickers, M&Ms, Reese’s, candy corn, or Kit Kats work wonderfully! Chop larger candies into smaller pieces for more even distribution.
Coconut oil: Using coconut oil instead of vegetable oil adds a subtle hint of flavor while keeping the brownies moist. Choose unrefined coconut oil if you want a mild coconut undertone or refined if you prefer a neutral taste.
Eggs: Use room-temperature eggs for a smoother brownie batter and fluffier results. Room-temperature eggs blend better with the oil and other ingredients, giving the brownies a more consistent texture.
Dark chocolate chips: Sprinkle these into the batter or on top to add extra richness and balance out the sweetness of the candy.  

How to Make Halloween Candy Brownies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the candy topping: Place the chopped candy pieces on a plate or small sheet pan and freeze them. This keeps them from melting too quickly when added to the warm brownies.
Mix the batter: In a large mixing bowl, whisk together the brownie mix, coconut oil, eggs, and cold water.
Assemble the brownies: Spread the batter evenly into a prepared pan lined with parchment paper. Sprinkle the dark chocolate chips on top for an extra layer of indulgence.
Bake: Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out almost clean.
Add the frozen candy topping: As soon as the brownies come out of the oven, remove the candy pieces from the freezer and press them into the melted chocolate topping.

Substitutions and Variations

Coconut oil swap: Use vegetable oil or melted unsalted butter instead of coconut oil. Coconut oil adds a lovely flavor and loads of silky texture, but any of these alternatives will work.
Dark chocolate alternative: Butterscotch chips, caramel, and milk chocolate chips are delicious substitutes.
Sea salt for balance: Add a pinch of flaky sea salt to balance the sweetness.

Serving Suggestions

Appetizer: Try my Spooky bruschetta appetizer or this Antipasto Eyeballs.
Main: Enjoy Halloween skull potatoes, a mummy stromboli, or this spider Halloween black crust pizza.
Dessert: End with a delicious batch of these brownies with Halloween candy, warmed up and served with a scoop of ice cream.

How to Store Halloween Brownies

Store: Leftover brownies can be stored in an airtight container for up to 5 in the refrigerator or up to 3 days covered at room temperature.
Freezer: You can freeze the baked brownies for up to 3 months, but their quality and taste will decline over time.
Thaw: Pop frozen brownies in the fridge to defrost.
Reheat: They can be warmed in the microwave for a few seconds.