leftover halloween candy skillet brownie

leftover halloween candy skillet brownie

I don’t usually post sweets recipes back to back, but this recipe is particularly relevant given the time of year. I am always that person who buys way too much halloween candy and then I’m left trying to find creative ways to pawn it off on friends and coworkers so I don’t eat all of them in one sitting.

skillet brownie2.jpg

So this recipe is two-fold: not only is it a great use for all that extra halloween candy, but it’s the BEST brownie recipe I’ve ever tasted. Now, I don’t say this lightly but for the longest time, and I’m not ashamed to admit it, Ghirardelli boxed mix was the king of brownies. All you fervent bakers out there can deny it, but it’s fucking delicious and it’s always consistent. But I think I finally have them beat. Because, not only is this brownie recipe very on par with Ghirardelli, but you can turn the dry ingredients into your own brownie mix that can be kept in an airtight container for A MONTH! So, really delicious brownies are just a couple eggs, some oil, vanilla and cold brew (my secret ingredient) away. You can also use water, or brewed coffee, if cold brew isn’t around but the coffee really helps enhance the flavor of the chocolate.

skillet brownie3.jpg

There is nothing quite like knowing that you’ve got an ace-in-the-dessert-hole up your sleeve. I’m a person who rarely craves dessert, but when I do, I want it BAD. Having a delicious mix on hand is perfect for those nights when the cravings really strike. Happy baking, folks! Leave any comments or questions in the comments section below!

Products I used in this recipe:

Yield: 8-10 servings

leftover halloween candy skillet brownie

prep time: 15 minscook time: 40 minstotal time: 55 mins


  • 4 oz (110 g) semi-sweet chocolate, chopped, 
  • 1/2 cup (70 g) dutch processed cocoa powder
  • 1/2 cup + 2 tablespoons (70 g) all purpose flour
  • 1 1/4 cups (260 g) granulated sugar
  •  1/3 cup + 1 tablespoon (50 g) malted milk powder
  • 1 teaspoon (5 g) salt
  • 2 eggs
  • 1/3 cup (60 g)cold brew coffee or water
  • 1/3 cup (60 g) vegetable or canola oil
  • 2 teaspoons vanilla extract
  • chopped chocolate, for folding into the batter (optional)
  • assorted halloween candy, chilled, and chopped into pieces


  1. Preheat an oven to 350 degrees F and adjust the racks to be in the bottom third of the oven. In the bowl of a food processor, add the chopped chocolate, cocoa powder, flour, sugar, malted milk powder, and salt and process until very smooth. This could take 3-4 minutes depending on the size of your chocolate pieces.
  2. At this point, the powdered mix can be placed in an airtight container and kept at room temperature for up to 1 month. If you want to make them right away, transfer the mix to a medium sized bowl, add the eggs, water or cold brew, vanilla, and oil and mix until smooth. Fold in more chopped chocolate pieces if desired. 
  3. Lightly grease a 10" cast iron skillet or an 8x8 pan. Spread the brownie mix into the pan in an even layer. Press the pieces of candy lightly into the brownie. Bake for 40-45 minutes. Cool to room temperature, top with ice cream (if desired) and serve!


Please don't use chocolate chips for this. Use chocolate chunks or grab a nice bar of chocolate (or two, if you're folding more chocolate into the batter), and chop it up.
Created using The Recipes Generator
Thai red curry with pumpkin

Thai red curry with pumpkin

pumpkin spice crème brûlée

pumpkin spice crème brûlée