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Candy Corn Layered Fudgy Brownies
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • 6x6 Baking Pan
  • Whisk

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3/4 cup candy corn, divided

Instructions
 

  • Preheat the oven to 350 degrees F and line a 6x6 inch baking pan with parchment paper.
  • Melt the butter in a microwave-safe bowl. Stir in the sugar until combined.
  • Add the egg and vanilla extract to the butter mixture and mix until smooth.
  • Stir in the cocoa powder, flour, and salt until no dry streaks remain.
  • Spread half the batter evenly in the prepared pan. Scatter half the candy corn over the batter.
  • Dollop the remaining batter on top and spread gently to cover the candy corn layer.
  • Sprinkle the rest of the candy corn over the surface and press lightly so it sticks.
  • Bake for 20 to 22 minutes until the center is set but still slightly soft. Cool completely in the pan before slicing into four squares.

Notes

Let the brownies cool fully before cutting so the candy corn layers stay neat. If you want a stronger chocolate flavor, add a tablespoon of chocolate chips to the batter. Store leftovers in an airtight container at room temperature for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, 6x6 Baking Pan, Whisk