Soft, fudgy, and LOADED with chocolate, these Flourless Candy Bar Brownies are a great way to use up that leftover Halloween, Christmas, or Easter candy! The perfect dessert for any chocolate lover.
Happy Halloween!! *insert pumpkin and ghost emojis >here<*
Even though it’s been a good handful of years since I’ve really done anything to celebrate Halloween, that doesn’t mean I don’t use it as an excuse to get a little more excited about an otherwise normal day. And to find ways to stuff candy into ALL the things…
I don’t know about you guys, but I’m going to go ahead and assume that you run into the same problem that I do — leftover candy.
Whether it’s due to a lack of trick-or-treaters, kids that bring in a truckload of the stuff, or the irresistible temptation of those post-Halloween sales, I’m willing to bet that you’ll have more candy lying around than you know what to do with, and I’m here to offer a solution that goes beyond simply stuffing your face with those cute little bite-sized bars — stuffing them into brownies instead!
I went ahead and took my favourite recipe for flourless double chocolate brownies and stuffed even more chocolate into them, transforming them into completely irresistible, triple threat, death by chocolate, candy bar brownies… or flourless candy bar brownies for short.
Not only are they insanely delicious, but they’re a great way to use up that leftover candy. I used mini KitKat, Coffee Crisp (pretty sure this is a Canadian thing), and Aero bars in mine, but these would work great with any chocolate-based candy bars that you have on hand. And the more kinds you use, the more variety you’ll have in each bite.
The base for these flourless brownies is gluten-free and nut-free, but whether or not the finished product will be depends entirely on what kind of candy bars you use, so keep that in mind if you’re dealing with any food allergies.
Either way, you’ll end up with a batch of super soft and fudgy brownies that are guaranteed to be a hit at holiday parties, special get-togethers, or relaxing evenings spent at home. I had a hard time keeping these around because of how much everyone loved them, so I’m hoping that you will too!
- 6 Tbsp. coconut oil*
- 1 cup (170g) semisweet chocolate chips
- 2 large eggs, room temperature
- ⅔ cup coconut sugar**
- 2 tsp. vanilla extract
- ¼ cup unsweetened cocoa powder
- 3 Tbsp. arrowroot powder***
- 10-12 mini chocolate candy bars
- Preheat oven to 350F and prepare an 8x8 baking pan by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Grease lightly and set aside.
- Add coconut oil and chocolate chips to a small saucepan set over medium-low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool.
- Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add cooled melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder and arrowroot powder, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
- Pour half of the batter into prepared pan, spreading it evenly with a greased spatula until it covers the entire bottom. Place a layer of candy bars on top, and cover with remaining batter.
- Bake for 25-30 minutes, until centre is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Use a sharp knife to cut into squares and serve.
** Can sub with brown or granulated sugar.
*** Can sub with cornstarch.
Looking for more cookie dough smoothie recipes? Try one of these!
What’s your favourite candy bar?
What are your plans for Halloween?