Easy Chocolate Candy Brownies

These Easy Chocolate Candy Brownies have a perfectly soft texture, lightly chewy edges, and milk chocolate candies scattered throughout!  They have a deep cocoa flavor that’s balanced nicely by the milk chocolate in the candies.  The best part?  They’re ridiculously easy to bake!  It really only takes a few minutes and minimal supplies to combine the ingredients.

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RECIPE NOTES:

Brownie Base: I’ll let you in on a little secret…I simply halved my brownie base for my Classic Brownies (With Mini Chips) as a starting point for this recipe!  I knew that the flavors worked really well together, and it’s one of my favorite brownie recipes to make!  I then went with an 8 x 8 metal pan instead of a 9 x 13 glass dish, and adjusted the chocolate chips for candy pieces accordingly!  With chocolate chips, the extra sugar and fat migrates into the brownie batter, contributing to a more crackly top and thick texture.  That process is less pronounced with the candy pieces, but I wouldn’t change a thing!  Their thickness and texture are just right for the candy version!

Baking Pan: I used an 8 x 8 metal (aluminum) cake pan for this recipe.

Parchment Paper: Parchment paper is a must for both easy cleanup as well as preventing the brownies from sticking!  Leave yourself a little extra paper on the sides to easily grab and cleanly lift the brownies from the pan once cooled.

Storage: These brownies can be stored airtight at room temperature.

INGREDIENT NOTES:

All-Purpose Flour: All-purpose flour is the way to go for these brownies for the best taste and texture.  I like to use an unbleached option.  (Measuring Tip:  I always like to measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)

Dutch-process Cocoa Powder: Dutch-process cocoa is what gives these brownies their deep cocoa flavor and dark color!  I really like using this one.  As an added bonus on top of the great taste, I find that it hardly clumps at all, often eliminating the need for a sifter!

Salt: The salt is important for both the flavor and the texture of these brownies.  (I use sea salt, ground fine/medium.)

Unsalted Butter: Unsalted butter is perfect for controlling how much salt goes into the brownies.

Cane Sugar: This is my preferred/tested type of granulated sugar to use.

Dark Brown Sugar: Dark brown sugar provides moisture and depth of flavor.

Vanilla Extract: Vanilla is a must as it adds a significant amount of flavor!

Eggs: Remember to leave your eggs out to come to room temperature before baking!  This way they won’t alter the batter temperature or consistency.

Milk Chocolate Candies: I love using these naturally colored milk chocolate candies!  They have the traditional candy outside + creamy chocolate inside, but all without the artificial dyes.

Kitchen Equipment:

• Bowls (1 Medium + 1 Large)

• 8 x 8 Metal Baking Pan

• Parchment Paper

• Toothpicks

• A Cooling Rack

Servings: 9 Brownies

Ingredients:

• 1/2 Cup All-Purpose Flour
• 1/2 Cup Dutch-process Cocoa Powder
• 1/2 Teaspoon Salt (I use sea salt, ground fine/medium)
• 1/2 Cup Unsalted Butter, melted
• 1/2 Cup Cane Sugar
• 1/2 Cup Dark Brown Sugar, packed
• 2 Teaspoons Vanilla Extract
• 2 Eggs, room temperature
• 1/2 Cup + 3 Tablespoons Milk Chocolate Candies, divided

Directions:

PREP

Let the eggs come to room temperature (I take the butter out as well so that it doesn’t take as long to melt)

Line the metal baking pan with parchment paper and set it aside

BAKE

Preheat the oven to 350º

In a medium bowl, stir together the flour, cocoa powder, and salt until combined, then set aside

In a second, large, microwave-safe bowl, melt the butter in the microwave

After a minute or two, add the cane sugar and brown sugar to the melted butter and stir together until combined

Next, stir in the vanilla extract

Then, stir in the eggs

Pour the dry ingredients into the wet ingredients, approximately half at a time, and very gently stir them together (Try your best not to overmix!)

Stir in the 1/2 Cup of candy

Add the batter evenly into the pan, then sprinkle the other 3 Tbsp of candy on top

Bake for 35 minutes (The top will look set, with a hint of shiny texture in some areas, and a toothpick will come out with a few moist crumbs.)

Place the pan on a cooling rack and let the brownies fully cool in the pan

Enjoy!

[Leftovers can be stored airtight at room temperature.]