Candy Corn Cosmic Brownies
Fudgy. Sweet. Spooky. My Candy Corn Cosmic Brownies are just like your childhood favourite Cosmic brownies, but with a Halloween twist! With a classic fudgy brownie base, thick candy corn frosting, and candy corn sprinkled on top – these brownies are the simple and delicious treat to get you into the Halloween spirit. Even your spookiest guests will be impressed!
Not a fan of Candy Corn? Not so fast! I dare you to try a bite of these halloween treats and not eat the whole batch. Whether you wait all year for Candy Corn or avoid them like vampires avoid the sun, My Candy Corn Cosmic Brownies will turn your Halloween haunt into Halloween heaven!
To make this recipe you will need:
- Flour (All-purpose does the trick here!)
- Cocoa (The best you can find – I recommend Dutch processed)
- Butter (Unsalted butter to give you better control of the salt content)
- Sugar (Granulated)
- Eggs
- Candy Corn
- White Chocolate (chopped/broken into pieces for easier melting)
- Heavy Cream (room temperature)
- Baking essentials: vanilla extract, salt, espresso powder* (to enhance the chocolate flavour)
Frequently Asked Questions:
What is Candy Corn?
Candy Corn is an American candy popular around halloween time that comes in the form of mini, tri-coloured (white, orange, yellow) corn niblets. Though the flavour is hard to describe, they are said to taste like the combination of honey, butter, sugar, and vanilla.
What is a Cosmic brownie?
Cosmic brownies are the brand name of a shareable lunch box treat popularized by Little Debbie. They consist of a fudgy brownie, with fudge frosting, and colourful sprinkles on top!
Are these brownies gluten-free?
These Candy Corn Cosmic Brownies can be made gluten-free by substituting regular all-purpose flour with a 1:1 gluten-free flour mix.
What is in a Candy Corn frosting?
My favourite Candy Corn frosting for these brownies is a white chocolate based ganache that consists of white chocolate, Candy Corn, and heavy cream. It is heated together in the microwave until melted and sets to a fudge-like consistency.
Can these brownies be frozen?
Yes! This recipe freezes well stacked between sheets of parchment in an airtight freezer bag for up to 3 months without loss of quality.
Let’s make some Candy Corn Cosmic Brownies!
One-Bowl Fudgy Brownies
Preheat your oven to 350F (325F convection). Line a 9″x9″ baking pan with parchment paper. In a large mixing bowl, whisk together melted butter, cocoa, and sugar. Mixture will be dark, wet, and grainy.
Add vanilla and eggs, mixing until well combined.
Add flour, espresso powder, and salt. Stir slowly until just combined.
Add your mixture to the prepared 9″x9″ baking pan. Spread flat.
Bake in an oven preheated to 350F (or 325F Convection) for 20-23 minutes, or until wet crumbs stick to a toothpick inserted into the centre and edges are set.
Let cool in baking pan. Start preparing Candy Corn frosting.
Candy Corn Frosting
Combine roughly chopped white chocolate/chocolate chips, candy corn, and heavy cream in a heat-proof bowl. Microwave in increments of 30 seconds, stirring after each time interval. Stop heating once the mixture is melted together, approx. 1.5-2 min (note: the mixture will be orange, continue to press/stir any last candy corn that haven’t yet melted).
Immediately poor mixture on top of brownie layer. Spread until mixture is covering the entire surface of the brownies. Let set for 5-10 minutes.
Cut into squares, press on additional candy corn pieces for decoration (as desired).
Your Candy Corn Cosmic Brownies are now ready to serve and enjoy!!
Candy Corn Cosmic Brownies {I dare you to try these!!}
Ingredients
One-Bowl Fudgy Brownies
- 1/2 cup Unsalted Butter melted (note: measure your butter before melting!)
- 1 cup Granulated Sugar
- 2 Eggs large, room temperature
- 1 tsp Vanilla Extract
- 1/3 cup Cocoa unsweetened, Dutch-Processed or Superior Red
- 1/2 tsp Espresso Powder
- 2/3 cup All-purpose Flour
- A pinch of Salt
Candy Corn Frosting
- 150 g White Chocolate roughly chopped or chocolate chips
- 1 cup Candy Corn + extra 1/3 cup for decorating
- 2 tbsp Heavy Cream
Instructions
One-Bowl Fudgy Brownies
- Preheat oven to 350F (325F convection). Line a 9"x9" baking pan with parchment paper
- In a large mixing bowl, whisk together melted butter, cocoa, and sugar. Mixture will be dark, wet, and grainy.
- Add vanilla and eggs, mixing until well combined.
- Add flour, espresso powder, and salt. Stir slowly until just combined.
- Add mixture to the prepared 9"x9" baking pan. Spread flat.
- Bake in an oven preheated to 350F (or 325F Convection) for 20-23 minutes, or until wet crumbs stick to a toothpick inserted into the centre and edges are set.
- Let cool in baking pan. Start preparing Candy Corn frosting.
Candy Corn Frosting
- Combine roughly chopped white chocolate/chocolate chips, candy corn, and heavy cream in a heat-proof bowl. Microwave in increments of 30 seconds, stirring after each time interval. Stop heating once the mixture is melted together, approx. 1.5-2 min (note: the mixture will be orange, continue to press/stir any last candy corn that haven't yet melted).
- Immediately poor mixture on top of brownie layer. Spread until mixture is covering the entire surface of the brownies. Let set for 5-10 minutes.
- Cut into squares, press on additional candy corn pieces for decoration (as desired).
- Your Candy Corn Cosmic Brownies are now ready to serve and enjoy!!
Video
Notes
- Candy Corn Frosting will be orange and pasty in consistency! If a few lumps are still present after heating, continue to press/stir any last candy corn until melted.
- If using convection to bake these brownies, reduce the heat by 25F to 325F and bake for ~20 minutes
- These brownies will continue to bake once removed from the oven and will become cake-like if in the oven for too long.
- If making this recipe in a 8×8” pan – add an extra ~5 min to your cook time
- These Candy Corn brownies can be stored in an cool, dry, location for 3 days at room temperature (ensure they are in an air-tight container to prevent them from drying out)
