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Sandra Lee's Halloween Magic Candy Brownies

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Ingredients

Brownies
  • 1 (19.9-ounce) box brownie mix with chocolate syrup pouch, preferably Betty Crocker Delights
  • 1/3 cup vegetable oil
  • 3 tablespoons strong coffee
  • 3 tablespoons coffee-flavored liqueur, such as Kahlúa
  • 2 large eggs
  • Frosting
  • 2 tablespoons heavy cream
  • 2 teaspoons instant espresso powder
  • 1/4 cup butter, softened
  • 1/4 cup cream cheese, softened to room temperature
  • 1 teaspoon vanilla extract
  • cups powdered sugar
  • Decorations
  • 9 blocks of 4 chocolate covered wafer candy bars, preferably Kit Kat
  • 3 cups caramel corn
  • 1/4 cup candy corn
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup chocolate Magic Shell ice cream topping
  • 1/2 cup caramel Magic Shell ice cream topping
  • Chef notes

    These super souped-up brownies have something for everyone! Piled on the rich brownie base is a layer of creamy frosting, chocolate candy bars, caramel popcorn, candy corn, chocolate chips and so much more.

    Swap options: If you're making these for kids, swap out the coffee for decaf and the liqueur for chocolate milk.

    Preparation

    1.

    Preheat oven to 350 F. Spray an 8- by 8-inch baking pan with nonstick baking spray.

    2.

    In a large bowl, combine brownie mix, chocolate syrup pouch, oil, coffee, coffee liqueur and eggs; beat at medium speed with an electric mixer until combined. Pour batter into prepared pan. Bake for 35-40 minutes, or until brownie pulls away from sides of pan. Let cool completely in pan on a wire rack.

    3.

    In a large bowl, combine heavy cream and espresso powder; whisk until espresso powder dissolves.

    4.

    Add butter, cream cheese and vanilla. Mix on low speed with an electric mixer until thoroughly combined.

    5.

    Add powdered sugar gradually, about 1/2 cup at a time, constantly mixing until smooth and creamy. Spread frosting over brownies.

    6.

    Unwrap candy bars and place face-down on wax or parchment paper. Set aside.

    7.

    Place one frosted brownie (cut to candy-bar size) on top of candy bars. Divide and mound caramel corn, candy corn, white chocolate chips and milk chocolate chips on top of each bar. Drizzle with caramel and chocolate magic shell on the top. Place each decorated brownie in refrigerator for at least 20 minutes to set.