Halloween Treat: Candy-Corn Brownies Recipe
Concentric rings of colored sugar give moist, chocolatey brownies a candy-corn makeover for Halloween. They're as pleasing to the eye as they are to the palate.
1/2 cup unsalted butter
4 ounces unsweetened chocolate
1/4 teaspoon salt
1-3/4 cups sugar
1 teaspoon vanilla
1/2 teaspoon baking powder
1 cup all-purpose flour
yellow, orange and white sanding sugars for topping
3 cups confectioners' sugar
1/4 cup milk
2 tablespoons light corn syrup
3/4 teaspoon vanilla
candy corn template printed onto cardstock
1. Prepare an 8 inch round cake pan by molding aluminum foil around the outside with the shiny side out.
2. Remove the foil and use it to line the inside of the pan. Fit it into the pan and lightly coat with cooking spray, then set aside.
3. Melt butter and chocolate together in a small saucepan over medium-low heat (Image 1) and set aside to cool completely before proceeding.
4. Place eggs and salt in a mixing bowl (Image 2) and beat on medium-high setting until light and foamy (about 5 minutes).
5. Add vanilla then add sugar 1/4 cup at a time while beating until mixture becomes thick.
6. With a rubber spatula, stir in the melted chocolate and butter just until combined.
7. Add the flour and stir only until combined (Image 1).
8. Scrape the mixture into the prepared pan and smooth out the top with the rubber spatula (Image 2).
9. Preheat oven to 350 degrees F. Bake for 30-35 minutes or until a toothpick inserted in the center comes out slightly moistened.
10. Remove brownie from the pan using the aluminum foil and let cool completely on a wire rack.
11. Prepare icing by stirring all of the ingredients together until smooth. When the brownie has cooled, spread a thin layer of icing on the top all the way to the edges.
12. Print out the candy corn brownie template and cut out the outer circle and set it aside (Image 1).
13. Place the two inner circles (still connected) in the center of the brownie and sprinkle yellow sugars over the icing. Tip: Press it slightly with dry fingertips to adhere if necessary (Image 2).
14. Carefully lift the circle template and scrape off any icing.
15. Cut out the smallest circle and place in the center of the brownie. Lay the outer ring that you previously cut out on top of the yellow sugared surface. Set the middle circle aside.
16. Using orange sugars, cover the exposed icing area pressing slightly as necessary with dry fingertips to adhere.
17. Carefully remove the outer and center circles. Place the middle sized circle over the orange sugared surface and sprinkle white sugars on the exposed icing area in the center of the brownie.
18. Remove paper circle template and allow icing to set at least 2 hours before cutting. Next,
remove the foil completely and cut the brownies into 8 equal pieces to serve.