- 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 8×8 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 butter ** Can sub with brown or granulated sugar. *** Can sub with cornstarch.
- Prep Time: 10 mins
- Cook Time: 25 mins
Keywords: candy stuffed brownies, chocolate, flourless brownies, gluten-free brownies, Halloween, Halloween candy, leftover candy, recipe