Wednesday, October 24, 2012

Trick-or-Treat Brownies

Trick-or-treating can be fun, but it sure leaves you with a lot of candy! The “good stuff” can last for a couple weeks, and the unpopular types might hang around for months!

Last Halloween-time, my friend Debbie B. (author of my Curry Soup recipe) tried something new with the leftover chocolate candies—she invented Trick-or-Treat Brownies. Debbie loved her results, so now I share her recipe (and photos) with you!


1. Chop 4 cups leftover, chocolate-based Halloween candies into small pieces (can be all of one type of candy or multiple types that you think would taste divine mixed together). Divide into 2 equal piles.
2. Prepare a recipe of your favorite brownie batter (to fit in a 9 x 13 pan).

(See below for Debbie’s brownie batter recipe.)

3. Fold 2 cups chopped Halloween candies into brownie batter. Pour into pan and bake for recommended time at recommended temperature.

4. When you have about a minute of baking time left, remove brownies from oven and sprinkle the top with remaining 2 cups of chopped Halloween candies. Put in oven for ~a minute, until candies melt enough to stick to the top of the brownies. Remove from oven, cool and ENJOY!!

All done!
 Debbie’s Hybrid Brownies

6 Tbsp. butter (softened)

6 Tbsp. applesauce (I use unsweetened)

6 Tbsp. cocoa powder

½ cup semi-sweet chocolate chips

1 ¾ cups sugar

3 eggs

2 tsp. vanilla

1 cup flour (slightly heaping)

1 tsp. baking powder

1 shake of salt

OPTIONAL: 1 cup chocolate chips and/or 1 ½ cups chopped nuts

Melt butter, applesauce, cocoa powder and chocolate chips in saucepan (low to medium heat). Remove from heat. Stir in sugar, eggs, and vanilla until smooth. Add flour, powder, and shake of salt. Fold in optional ingredients. Pour into greased 9” x 13” pan. Bake at 350° F for 25 minutes or until done. DO NOT OVERBAKE.

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