Gooey Candy Bar Brownie Cups #SundaySupper
My Sunday Supper Family was channeling their ‘inner Desserts Required’ when they came up with this week’s theme – recipes that use leftover Halloween Candy. I mean, seriously, baking with candy is one of my favorite things to do.
We all have a great time with Halloween, whether we are getting dressed up or diving into the kids candy bucket. Come on….I KNOW I am not the only one who does that! However, at the end of the night, the reality is that there is a lot of candy leftover.
This year, I will be picking out 12 mini Milky Way bars, freezing them and then using them in Gooey Candy Bar Brownie Cups. Half of the batter is scooped into muffin tins. The frozen candy bars are placed over the batter which are then topped with the remaining batter.
Gooey Candy Bar Brownie Cups are treats that, happily, extend Halloween just a bit longer.
|Gooey Candy Bar Brownie Cups #SundaySupper|| |
- 16 tablespoons (2 sticks) unsalted butter
- ¾ cup (178 grams) light brown sugar
- ½ cup (110 grams) sugar
- 2 teaspoons (8 grams) vanilla extract
- 1¼ cups (172 grams) all purpose flour
- ½ teaspoon (4 grams) salt
- 2 eggs, beaten
- 1¼ cups (248 grams) chocolate chips
- 12 snack size Milky Way candy bars ((205 grams), frozen
- Preheat the oven to 350°. Set aside a 12-cup muffin pan.
- Place the butter, brown sugar and sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.
- Whisk to blend the ingredients together. Whisk in vanilla, then the flour and salt.
- Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
- Lastly, use a wooden spoon to mix in the chocolate chips. Most will melt, but you may have some that still hold their shape.
- Spray the pan with non-stick cooking spray. Scoop half of a large cookie dough scoop filled with batter into one of the cups, top with a frozen Milky Way and cover that with the remaining batter in that scoop. Repeat with the other 11 cups.
- Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
- Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Candy Bar Brownie Cups.
- Remove from the pan and serve.
Many thanks to T.R. Crumbly from the Gluten Free Crumbley for hosting this week’s fabulous event. Please be sure to check out the other wonderful leftover Halloween candy recipes that my fellow Sunday Supper Family members created!
- Candy Bar Blondies by That Skinny Chick Can Bake
- Gluten Free Seven Layer Candy Bar by Gluten Free Crumbley
- Halloween Hangover Blondies by Cricket’s Confections
- Leftover Candy Peanut Butter Chocolate Crunch Bars by Books n’ Cooks
- Gooey Candy Bar Brownie Cups by Desserts Required
- Leftover Candy Stuffed Brownies by Hezzi-D’s Books and Cooks
- Dark Chocolate Pumpkin Cupcakes by Sunday Supper Movement
- Peanut Butter Cup Coffee Cake by Sew You Think You Can Cook
- Pumpkin Chocolate Cake by NinjaBaker
- Candy Bar Truffles by The Crumby Cupcake
- Candy Toffee by Family Foodie
- Candy Filled Lollipops by The Freshman Cook
- Nutty Candy Bar Fudge by And She Cooks
- Butterfinger Biscotti by The Redhead Baker
- Candy Bar Oatmeal Cookies by Cosmopolitan Cornbread
- Full of Secrets Chocolate Chip Cookies by What Smells So Good?
- Candy Popcorn Balls by Palatable Pastime
- Inside Out Caramel Apple Muffins by Caroline’s Cooking
- Under the Sea Snack Mix by Pies and Plots
- Lemon Drop Chicken Chow Mein by Mindy’s Cooking Obsession
- Snickapplebutterway Salad by A Kitchen Hoor’s Adventures
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