Easter Candy Brownies

Easter Candy Brownie on a plate, more on a serving board in the background

Transform leftover Easter candy into rich, decadent brownies filled with gooey peanut butter bliss.

Course Dessert

Cuisine American

Keyword bars, brownie, candy, caramel, chocolate, Easter, mint, peanut butter

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 223kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.9”x13” brownie or cake pan
microwave safe bowls (large and medium)
large mixing bowl
electric/stand mixer (optional)

Ingredients

BROWNIES

340 g solid chocolate candy coarsely chopped (dark or milk, or a mixture of both – keep in mind that milk chocolate will result in a lighter, sweeter brownie.)
224 g unsalted butter
1 teaspoon espresso powder
5 eggs large, room temperature
200 g sugar
110 g brown sugar
15 ml vanilla
1 teaspoon salt
120 g all-purpose flour
12 g cocoa powder
400 g chocolate based candies small or chopped (i.e. M&Ms, Cadbury candy coated chocolate eggs, malted milk eggs/balls, Reese’s Pieces, peanut butter cups, caramel/peanut butter filled Easter shaped chocolates, etc.)

PEANUT BUTTER FUDGE FILLING

142 g peanut butter chips
285 g sweetened condensed milk
128 g creamy peanut butter
pinch salt
5 ml vanilla extract
Caramel and/or Peanut butter filled chocolate candies whole, enough to create a somewhat densely populated single layer in the 9x13 inch pan (~30, depending on the size of the individual pieces), frozen

Instructions

Preheat oven to 350°F. Lightly grease, or line with non-stick foil, a 9” x 13” brownie or cake pan.
Place the coarsely chopped chocolate, unsalted butter, and espresso powder in a large microwave safe bowl. Heat in 30 second intervals, stirring after each just until the chocolate is fully melted and the mixture is smooth.
340 g solid chocolate candy, 224 g unsalted butter, 1 teaspoon espresso powder
In a large mixing bowl, whisk together the eggs, sugar, brown sugar, salt, and vanilla until a thick syrup consistency and the sugars are fully dissolved. (This can be done by hand, it is a bit quicker with an electric/stand mixer)
5 eggs, 200 g sugar, 110 g brown sugar, 15 ml vanilla, 1 teaspoon salt
Whisk the chocolate mixture into the egg mixture until well combined. Stir in the flour and cocoa powder just until the flour disappears. Fold in the assorted small and chopped candies. Set aside while making the filling.
120 g all-purpose flour, 12 g cocoa powder, 400 g chocolate based candies
For the filling, place the peanut butter chips, sweetened condensed milk, peanut butter and salt in a medium, microwave safe bowl. Heat for 1 minute, stir and continue to heat in 30 second bursts just until the mixture is homogenous. Stir in the vanilla.
142 g peanut butter chips, 285 g sweetened condensed milk, 128 g creamy peanut butter, pinch salt, 5 ml vanilla extract
Quickly stir the brownie batter to loosen then spoon ½ the batter into the prepared pan, smooth out to the edges in an even layer. Arrange the frozen, whole candies over the surface, evenly distributed within about ½ inch of the edge of the pan. Pour or spoon the peanut butter mixture over the candies, gently spreading to cover all the candies and staying about ½ inch from the edge of the pan. Spoon the remaining batter over the top of the peanut butter mixture, gently smoothing to completely cover the peanut butter mixture.
Caramel and/or Peanut butter filled chocolate candies
Place the pan in the preheated oven and bake for about 35-40 minutes. The top will appear set and may have some cracks near the edges, the brownies may wiggle slightly due to the melted peanut butter and candy layer. Allow to cool completely, or refrigerate, before cutting into squares.

Notes

Mint variation:

For this variation, skip all the peanut butter, caramel and nougat filled candies. Look for the York Peppermint Patties, Andes Creme de Menthe Eggs, Junior Mint Eggs, Dove Promises Dark Chocolate and Mint Swirl, etc. This is also a good place to toss in some Hershey's Cookies and Cream eggs or bunnies.

In the brownies:

Try to use mostly or all dark chocolate for the solid chocolate candy ingredient. If you want mint flavor directly in the brownie batter, use some of your Dove Promises Dark Chocolate and Mint Swirl candies here.
For the small or chopped candies, use M&Ms (dark chocolate mint, if you have them), Cadbury Mini Eggs or other candy coated plain chocolate options, the Junior Mint Eggs and maybe some chopped up Hershey's Cookies and Cream eggs or bunnies or Dove Promises Dark Chocolate and Mint Swirl candies.

In the filling:

Skip the first 5 ingredients that make up the peanut butter fudge layer, you'll just be focusing on creating a creamy mint candy layer.
For the whole candies use your York Peppermint Patties, Andes Creme de Menthe Eggs, or any other mint cream filled candies.

Nutrition