Description
Fudgy cocoa brownies folded with chopped Halloween candy bars, topped with a buttery brown-sugar pretzel crunch that bakes into a matte, crackly layer.
Ingredients
- Unsalted butter (for brownie batter): 1/2 cup (113 g)
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Semisweet chocolate chips: 1/2 cup (90 g)
- Granulated sugar: 3/4 cup (150 g)
- Light or dark brown sugar: 1/4 cup (50 g)
- Large eggs: 2 large
- Vanilla extract: 1 tsp (5 ml)
- Fine salt (for brownie batter): 1/4 tsp (1 g)
- All-purpose flour: 1/2 cup (60 g)
- Baking powder: 1/4 tsp (1 g)
- Chopped assorted Halloween chocolate bars (fold-in): 1 to 1 1/4 cups (170–210 g)
- Mini salted pretzels, crushed (not dust): 1 cup (60 g)
- Unsalted butter (for pretzel crunch): 2 tbsp (28 g)
- Packed brown sugar (for pretzel crunch): 2 tbsp (25 g)
- Fine salt (for pretzel crunch, optional): 1/8 tsp (0.5 g)
- Optional reserved candy pieces for extra visual pop (if you want): 1/4 cup (40–45 g)
Instructions
- Prep the pan: Heat oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment paper, leaving an overhang. Lightly grease the parchment.
- Make the brownie base: In a saucepan over low heat, melt the butter and cocoa powder together, stirring until smooth. Remove from heat and stir in the semisweet chocolate until melted and glossy. Whisk in the granulated sugar and brown sugar.
- Set the batter: Whisk in eggs one at a time, then whisk in vanilla and fine salt.
- Add dry ingredients: Fold in flour and baking powder just until no dry streaks remain. The batter should be thick and shiny.
- Fold in Halloween candy: Fold in 1 to 1 1/4 cups (170–210 g) chopped candy bars until evenly distributed. If using reserved pieces, set aside about 1/4 cup (40–45 g) for pressing into the top later.
- Make the pretzel crunch mix: Stir crushed pretzels with melted butter, packed brown sugar, and optional salt. It should look like damp, sandy clumps. Let it sit while you finish assembling (2–3 minutes helps it adhere).
- Assemble: Spread brownie batter into the lined pan and smooth the top. Evenly press pretzel crunch over the brownie surface. If using reserved candy pieces, tuck them lightly into the pretzel layer (don’t fully bury).
- Bake: Bake 22–26 minutes. Doneness cues: (1) edges look slightly puffed and set, (2) pretzel topping looks matte and crackly (not wet), (3) the center is soft but not liquid— a toothpick should come out with thick fudgy crumbs, not raw batter.
- Cool: Cool in the pan at least 45 minutes, then lift out using parchment.
- Slice and serve: Cut into 16 squares (wipe the knife between cuts for cleaner edges).
Notes
Illustrative photo prompts match this exact 8-inch (20 cm) parchment-lined square pan method. Bake times vary by oven—start checking at 22 minutes for the fudgy center and crackly pretzel top.