It’s about that time of year where our houses are filled with candy and we need to figure out what exactly to do with all of it. Well, fear not, I am here to help you out! A couple weeks ago I showed you how to turn our leftover candy into ice cream, last year we made a Halloween candy bark, and now, we take it one step further by shoving that delicious candy into brownies.
I found this original recipe in a “Kit Kat” version on Bakerella’s gorgeous blog, though I modified the technique a bit per this article on Epicurious. I did make some with Kit Kats, but also some with toffee and some with Oreos, too… You know, for science.
I think the Oreos were my favorite version, but all of them were surprisingly delicious. Feel free to wedge whatever candy your heart desires between your brownie and cream cheese layers, though I would personally stay away from the fruity stuff. That’s just weird.
- 3/4 cup All-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup cocoa powder (unsweetened)
- 3/4 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- Candy of choice: Kit Kat bars (9 ounces, broken into individual sticks), Oreos (24 cookies), or whatever other candy/cookie your heart desires or any combination thereof
- 1 (8 ounce) package cream cheese, softened to room temperature
- 2 large eggs, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Preheat oven to 350F degrees. Line a 9 by 13-inch pan with foil and parchment; spray with baking spray or brush with butter.
- Stir flour, salt, and baking flour together in a small bowl; set aside.
- Melt the butter in a large bowl and set aside to cool slightly.
- In a medium bowl, whisk the eggs and sugar until the eggs are very pale yellow and reach the 'ribbon' stage.
- Whisk the cocoa powder into the butter until homogeneous. Then fold the egg mixture into the butter mixture until combined. Gently fold the flour-mixture into the egg-butter mixture until no flour streaks remain.
- Pour batter into the prepared baking pan and press candy and/or cookies into the top of the brownie layer.
- In the bowl of a stand mixer, beat the cream cheese and salt with the whisk attachment until smooth.
- Beat in the eggs, one at a time, until incorporated. Then add the vanilla extract and beat to combine. Scrape down the sides of the bowl.
- Gradually add the powdered sugar, 1/2 cup at a time, scraping down the sides as necessary.
- Once combined, pour the cheesecake batter over the brownie layer and spread with an offset spatula to ensure the entire top of the brownies are covered.
- Place pan into the oven and bake for 50 - 60 minutes, until a toothpick inserted into the center comes out clean. The top will turn a golden brown, if it begins to brown too much you can cover the top with aluminum foil for the final 15 minutes or so of baking.
- Remove from oven and cool in their pan on a wire rack before cutting. *I find that all brownies cut much cleaner after they hang out in the fridge for a few hours.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
*I find that all brownies cut much cleaner after they hang out in the fridge for a few hours.
*Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
*Kit Kats, Reeses, Oreos, and pretty much any other candy bar you can think of are great for these brownies - feel free to experiment to your heart's content!
[ Recipe adapted from Bakerella ]