Best 5 Candy Corn And Peanut Topped Brownies Recipes

CANDY CORN AND PEANUT TOPPED BROWNIES

Steps:

• Heat oven to 350 degrees F. Grease bottom only of 13" x 9" pan with shortening. In a bowl, stir first 4 ingredients until blended. Spread in pan. Bake for 30 minutes or until done. Immediately sprinkle marshmallows over warm base. Bake 2 minutes longer or until marshmallows begin to puff. Cool. In a saucepan, cook brown sugar and corn syrup until mixture boils. Remove from heat. Stir in peanut butter until blended. Stir in cereal, peanuts, and candy corn until coated. Spoon warm topping over marshmallows, spreading to cover. Cut into bars.

CANDY CORN BROWNIES

Steps:

• Heat oven to 325 degrees F. Line a 9-inch square baking pan with foil, letting foil extend above pan on 2 sides Coat foil with nonstick spray or use nonstick foil.
• Whisk butter and sugar in a medium bowl until blended. Whisk in eggs, one t a time. Stir in 1-1/2 cups flour and the baking powder until just combined.
• Remove 1 cup batter, add to chocolate and stir until blended. Spread evenly in lined pan. Refrigerate 15 minutes or until slightly firm.
• Meanwhile, stir orange extract and 1/4 cup flour into remaining batter, tint yellow. Divide batter in half. Tint half orange using a little red food color.
• Spoon yellow batter onto chocolate layer; gently spread even. Refrigerate 30 minutes, until slightly firm to the touch.
• Spoon on orange batter; spread even. Bake 40-45 minutes until a wooden pcik inserted in center comes out clean. Cool pan on wire rack 10 minutes; then invert on rack to cool completely; remove foil. Cut in 25 squares.
• To make spiderwebs: Melt candy melts as package directs. Scrape into a sturdy 1-quart ziptop bag. Cut tip off one corner and pipe a quarter of a spiderweb on each brownie. The web will have 4 spokes, two of which follow 2 sides of the brownie and meet in the corner. The other two are spaced inbetween. There will be room for a couple of rows of web lines connecting the 4 spokes.

CANDY CORN AND PEANUT TOPPED BROWNIES

Steps:

• Heat oven to 350 degrees F. Grease bottom only of 13x9 inch pan with shortening.
• Prepare brownies according to package directions.
• Remove from oven and immediately sprinkle marshmallows over warm brownies.
• Return to oven and bake 1 to 2 minutes longer, or until marshmallows just begin to puff. Remove from oven and cool while making topping.
• In 3-quart saucepan, mix brown sugar and corn syrup. Cook over medium heat, stirring constantly until mixture boils. Remove from heat and stir in peanut butter until well blended. Add cereal, peanuts and candy corn and stir until coated. Spoon warm topping over marshmallow layer immediately and spread to cover.
• Cool completely, for about 1 hour 15 minutes.

PEANUT BUTTER CANDY-TOPPED BROWNIES

Steps:

• Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 1/4 cup of the peanuts. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
• In small bowl, mix frosting and peanut butter until blended. Spread on top of brownie. Sprinkle remaining 1/4 cup peanuts over top.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds. Stir; continue to microwave in 15-second intervals until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Sprinkle candies over top.
• Cut into 4 rows by 4 rows. Store loosely covered at room temperature.

PEANUT BUTTER BROWNIES

Steps:

• Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
• In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
• In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
• Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
• Let the brownies cool completely, about 30 minutes.
• Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
• Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
• Spread the frosting over the peanut butter layer and freeze for 30 minutes.
• Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.