Candy coated chocolate brownies combine cocoa and melted dark chocolate with two sizes of candy pieces. Some regular pieces are held for the top, while the rest and the miniature pieces go through the batter.
Use an 8 x 8 x 2 inch pan and allow ninety minutes of cooling before cutting. A moist baked crumb gives the chewy texture; liquid batter in the middle is a different doneness problem.
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Why Melted Chocolate Cools Before Eggs Enter
Melting the dark chocolate first spreads it through the cocoa mixture. Cooling to warm before adding eggs avoids heating them unevenly.
A tester can hit a melted chip or candy center and look wet. Check another central cake area before deciding whether the batter is baked.
Ingredients for Candy Coated Chocolate Brownies
Batter
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup unsweetened cocoa
- 3 ounces dark chocolate (Chopped)
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Mix-ins
- 1/4 cup semisweet chocolate chips
- 3/4 cup regular candy-coated chocolate pieces (Reserve 2 tablespoons for top)
- 1/4 cup miniature candy-coated chocolate pieces
Regular candy: Reserve two tablespoons from the measured 3/4 cup.
Miniatures: The separate quarter cup goes inside with the chocolate chips.
Chocolate base: The three ounces dark chocolate are melted with butter before oil and cocoa are mixed in.
How to Make Candy Coated Chocolate Brownies
- Melt and cool. Heat to 350 degrees F and line the square pan with parchment. Gently melt butter and chopped dark chocolate, stirring often. Remove from heat, stir in oil and cocoa and cool until warm rather than hot.
- Mix gently. Whisk eggs, both sugars and vanilla separately, then combine with the cooled chocolate base. Fold in flour, salt and baking powder just until no dry pockets remain.
- Add candy and bake. Reserve two tablespoons regular candy. Fold remaining regular pieces, all miniatures and chips into batter. Spread in the pan and add reserved topping. Bake 28 to 38 minutes until the center sets and a tester away from candy shows moist baked crumbs without liquid batter.
- Cool before cutting. Retest another location if a probe hits melted chocolate. Cool on a rack at least 90 minutes, lift with parchment and cut four by four into sixteen squares.
Serving Candy Coated Chocolate Brownies
Use a clean knife and wipe between cuts for neater candy-studded edges. For another layered bar, compare caramel chocolate chip oat bars.
For a simpler chocolate batter, see homemade cocoa brownies and follow its own ingredient balance.
Storage and Reheating
Cool fully before covering. Store airtight at cool room temperature for up to 3 days for quality, separating cut layers with parchment.
Freeze wrapped squares for up to 2 months for quality. Thaw covered before opening so surface condensation does not wet the candy shells.
Tips for Candy Coated Chocolate Brownies
- Keep chocolate warm, not hot: Cool the melted base before it meets eggs.
- Reserve topping first: Do not add extra candy beyond the listed measures.
- Retest away from candy: Melted chocolate can confuse a single probe.
- Wait before slicing: Hot brownies smear and break more easily.
Candy Coated Chocolate Brownies FAQs
Is the dark chocolate left as chunks?
It is melted into the base before eggs are added.
Are topping pieces extra?
They are reserved from the measured regular candy.
Why is my tester wet?
It may have touched melted candy; check another central batter location.
Can I cut them hot?
Allow at least ninety minutes cooling for cleaner squares.
How many squares result?
Sixteen from a four-by-four cut.
Candy Coated Chocolate Brownies with a Chewy Center
Equipment
- 8 x 8 x 2 inch pan
- Mixing bowls
- Saucepan or microwave-safe bowl
- Cooling rack
Ingredients
Batter
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup unsweetened cocoa
- 3 ounces dark chocolate Chopped
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Mix-ins
- 1/4 cup semisweet chocolate chips
- 3/4 cup regular candy-coated chocolate pieces Reserve 2 tablespoons for top
- 1/4 cup miniature candy-coated chocolate pieces
Instructions
- Heat to 350 degrees F and line the square pan with parchment. Gently melt butter and chopped dark chocolate, stirring often. Remove from heat, stir in oil and cocoa and cool until warm rather than hot.
- Whisk eggs, both sugars and vanilla separately, then combine with the cooled chocolate base. Fold in flour, salt and baking powder just until no dry pockets remain.
- Reserve two tablespoons regular candy. Fold remaining regular pieces, all miniatures and chips into batter. Spread in the pan and add reserved topping. Bake 28 to 38 minutes until the center sets and a tester away from candy shows moist baked crumbs without liquid batter.
- Retest another location if a probe hits melted chocolate. Cool on a rack at least 90 minutes, lift with parchment and cut four by four into sixteen squares.
