Candy Bar Brownies

Any chocolate lover will have a hard time resisting these amazingly decadent candy bar brownies with their rich fudge base and candy topping. 

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These ooey-gooey candy bar brownies are irresistible. Thick, gooey, chewy perfection and topped with pieces of all of your favorite candy bars, these decadent brownies will make your taste buds sing!

Candy Bar Brownies Ingredients

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By combining two of the best sweet snacks, chocolate, and candy bars, they offer a rich and creamy flavor, unlike any other baked good.

A brownie base is overlaid with chopped-up chunks of your favorite candy bars, creating a unique flavor that is both sweet and savory.

The experience of eating these delightful delights can be different depending on the candy bar used, as every variety has its own unique taste.

For these decadent brownies, you’ll need:

For The Brownies

• 1 cup of all-purpose flour (plus 1 tablespoon for tossing the chocolate chunks)
• ⅔ cup of unsweetened cocoa powder
• 1 cup of salted sweet cream butter
• 4 ounces of bittersweet baking chocolate
• 2 cups of granulated sugar
• 2½ teaspoons of pure vanilla extract
• 3 large eggs, room temperature
• 1 (11.5-ounce) package of semi-sweet chocolate chunks

For The Candy Bar Topping

• ½ cup of Whoppers candy
• ½ cup of chopped Hershey’s candy bar
• ½ cup of chopped Kit Kat candy bar
• ½ cup of chopped Snickers candy bar
• ½ cup of chopped Milky Way candy bar

PRO TIP:

You can break the candy bars into small bite-sized pieces or chop them with a knife.

Substitutions And Additions

CANDY BARS: It does not matter if the candy pieces are full-size or fun-size. We used the fun size simply because that is what was in stock. These would also make great brownies to make after Halloween when you have an abundance of leftover Halloween candy on hand.

How To Make This Candy Bar Brownies Recipe

To make these delicious treats, you’ll first prepare the brownies from scratch and bake them in a 9×9-inch pan.

Now take the favorite candy bars, chop them into small pieces, and sprinkle them over the brownies once they come out of the oven. Out-of-this world!

Here’s how to whip up a batch of these scrumptious treats:

STEP ONE: Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Be sure to leave an overlap or “sling” of parchment paper. Set it aside.

STEP TWO: Whisk together 1 cup of flour and the unsweetened cocoa powder in a small mixing bowl. Set it aside.

STEP THREE: Toss the chocolate chunks in 1 tablespoon of flour. Remove the excess flour and set it aside.

STEP FOUR: Using a 2 to 3-quart saucepan over low heat, add the butter and chopped baking chocolate. Stir constantly until the butter and chocolate are completely melted. Transfer the melted chocolate mixture to a large bowl to cool. The mixture won’t be hot, just slightly warm.

STEP FIVE: Whisk in the granulated sugar and vanilla extract.

STEP SIX: Whisk in the eggs, one at a time, until well combined.

STEP SEVEN: Stir in the cocoa and flour mixture, and be sure not to over-mix, just until no streaks of flour are visible.

STEP EIGHT: Fold in the flour-coated chocolate chunks. 

STEP NINE: Spoon in and evenly spread the brownie mixture into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted comes away with only a slight bit of brownie crumbs. Allow the brownies to rest for 5 minutes.

STEP TEN: Sprinkle the chopped candy bars over the top of the brownies. (I sprinkled the larger chopped pieces first and ended with the Whoppers). Allow the brownies to cool completely before slicing and serving.

How To Serve

To complete your candy bar brownie experience, pair these decadent treats with a cold glass of milk, which will provide the perfect balance of sweetness. You can also add an ice-cold iced tea to wash them down, or, if you simply can’t get enough chocolate, a mint chocolate chip milkshake will do the trick.

There is no doubt these unbelievably indulgent candy bar brownies will satisfy your sweet tooth.

We have plenty of rich brownie recipes to share with you. Try our Rolo brownies and our Nutella brownies, and you might just find your new favorite brownie recipe.

MORE BROWNIE RECIPES

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Peanut Butter Brownies

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Chocolate Peanut Butter Brownies

Storage

ON THE COUNTER: Store any leftovers of these loaded brownies in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.

IN THE FREEZER: You can freeze the batch of brownies for up to 2 months.

Because of the candy bar topping, you will need to wrap the brownies in 2 layers of plastic wrap and finally in a gallon-size Ziplock. Don’t forget to label the Ziploc with the date the brownies were made to ensure you use them up while they are the freshest. Allow the brownies to thaw overnight in the refrigerator before serving.

You’ll be on your way to chocolate heaven with just a few simple ingredients! Trust me, once you try these fudgy brownies topped with their layer of candy bars, you’ll never look back!

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Candy Bar Brownies

5 from 22 votes

Any chocolate lover will have a hard time resisting these amazingly decadent candy bar brownies with their rich fudge base and candy topping. 

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16

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Ingredients

  

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Brownies

• 1 cup all-purpose flour
• 1 tablespoon all-purpose flour, for tossing the chocolate chunks
• ⅔ cup unsweetened cocoa powder
• 11.5 ounces semi-sweet chocolate chunks
• 1 cup salted sweet cream butter
• 4 ounces bittersweet baking chocolate
• 2 cups granulated sugar
• 2½ teaspoons pure vanilla extract
• 3 large eggs, room temperature

Candy Bar Topping

• ½ cup Whoppers candy
• ½ cup Hershey’s candy bar, chopped
• ½ cup Kit Kat candy bar, chopped
• ½ cup Snickers candy bar, chopped
• ½ cup Milky Way candy bar, chopped

Instructions

 

• Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Be sure to leave an overlap or “sling” of parchment paper. Set it aside.
• Whisk together 1 cup of flour and unsweetened cocoa powder in a small mixing bowl. Set it aside.
• Toss the chocolate chunks in the 1 tablespoon of flour. Remove the excess flour and set it aside.
• Using a 2 to 3-quart saucepan over low heat, add the butter and chopped baking chocolate. Stir constantly until the butter and chocolate are completely melted. Transfer the chocolate mixture to a large mixing bowl to cool. (The mixture won’t be hot, just slightly warm.)
• Whisk the granulated sugar and vanilla into the cooled chocolate and butter.
• Whisk in the eggs, one at a time, until well combined.
• Stir in the cocoa and flour mixture, and be sure not to over-mix, just until no streaks of flour are visible.
• Fold in the flour-coated chocolate chunks.
• Spoon in and evenly spread the brownie batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted comes away with only a slight bit of brownie crumbs. Allow the brownies to rest for 5 minutes.
• Sprinkle the chopped candy bars over the top of the brownies. (I sprinkled the larger chopped pieces first and ended with the Whoppers). Allow the brownies to cool completely before slicing and serving.

Notes

• You can break the candy bars into small bite-sized pieces or chop them with a knife.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your brownies at the lower end of the recommended baking time.
• You can allow the brownies to rest for up to 15 minutes before adding the candy pieces.
• The multiple layers of plastic wrap are necessary due to the changes that happen to candy in the freezer.

Nutrition

Calories: 553kcal | Carbohydrates: 67g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 153mg | Potassium: 336mg | Fiber: 5g | Sugar: 49g | Vitamin A: 439IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 4mg

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