So you’re craving something ridiculously delicious, something that screams “I’m an adult but also I love candy and chocolate and don’t want to do dishes for hours,” huh? Same. That’s where these Chocolate Brownies With Candy Pieces come in, my friend. They’re basically a hug in bar form, with little explosions of joy scattered throughout.
Why This Recipe is Awesome
Honestly? Because it’s practically impossible to mess up. I’m talking super fudgy, ridiculously chocolatey brownies that have chunks of your favorite candy hiding inside. And the best part? You don’t need a culinary degree or a pristine kitchen. If you can stir, you can make these. Even I didn’t burn them the first time, and that’s saying something. Plus, who doesn’t love a surprise in their brownie? It’s like a treasure hunt, but the prize is pure happiness.
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, melted (because fancy butter is overrated and we’re going for maximum melty goodness)
- 2 cups granulated sugar (yes, a full two cups. Don’t @ me.)
- 4 large eggs (room temperature is ideal, but if you forgot, just give ’em a quick bath in warm water. Crisis averted.)
- 1 teaspoon vanilla extract (the good stuff, if you have it, but the regular works too. We’re not judging… much.)
- 1 1/3 cups all-purpose flour (just your basic, everyday flour. No need to get fancy.)
- 3/4 cup unsweetened cocoa powder (the darker, the better, IMO.)
- 1/2 teaspoon baking powder (just a little lift, not a skyscraper.)
- 1/2 teaspoon salt (to balance all that sweetness, duh.)
- 1 1/2 cups chopped candy pieces (your faves! Think M&Ms, Reese’s Pieces, chopped Snickers, whatever makes your soul sing. Variety is the spice of life… and brownies.)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Or just line it with parchment paper if you’re lazy like me and hate scrubbing.
- In a large bowl, whisk together the melted butter and sugar until it’s all smooth and dreamy. No lumps allowed!
- Beat in the eggs one at a time, then stir in the vanilla extract. It should look glossy and inviting.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This is your dry magic blend.
- Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Do not overmix! We’re making brownies, not stress balls.
- Gently fold in your chopped candy pieces. Make sure they’re distributed like a party throughout the batter.
- Pour the batter into your prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. We want fudgy, not dry and sad.
- Let the brownies cool completely in the pan before cutting. This is the hardest part, I know. Patience, grasshopper.
Common Mistakes to Avoid
- Overmixing the batter: Seriously, just stir until the flour disappears. Overmixing develops gluten, and we’re aiming for tender, fudgy goodness, not tough chewiness.
- Not preheating the oven: This is like asking for a surprise party and then showing up an hour late. Everything will be weird and undercooked.
- Underbaking or overbaking: Use that toothpick test! It’s your best friend. Too early and they’re gooey messes, too late and they’re basically chocolate bricks.
- Cutting them while hot: I know the urge is strong, but trust me. Let them cool. You’ll thank me later when you have clean cuts instead of a melted candy disaster.
Alternatives & Substitutions
Feeling adventurous? Or maybe just ran out of something? No worries! You can totally swap out the candy pieces for chopped chocolate chips (mix dark, milk, and white for a party in your mouth!), nuts (if you’re into that), or even caramel bits. If you don’t have unsweetened cocoa powder, you can use sweetened, but you’ll want to cut back on the sugar a bit. Also, if butter is a no-go, you *can* use a good quality margarine, but… why would you? Butter is life, my friends.
FAQ
Q: Can I use margarine instead of butter?
A: Well, technically yes, but why hurt your soul like that? Butter gives these brownies their incredible richness and flavor. If you absolutely must, use a stick-style margarine that’s at least 80% oil, but prepare for a slightly different texture.
Q: My brownies look a little dry. What did I do wrong?
A: Most likely, you overbaked them! Brownies continue to cook a little after you take them out of the oven, so aim for that toothpick with moist crumbs. It’s better to slightly underbake than overbake for ultimate fudginess.
Q: Can I add more candy? Like, a LOT more?
A: YES. My friend, this is your brownie fantasy. Load ’em up! Just be aware that too much candy *might* slightly affect the baking time, so keep an eye on it.
Q: What’s the best way to store these?
A: Store them in an airtight container at room temperature for up to 3 days. If they last that long, I’m impressed.
Q: Can I freeze these?
A: Absolutely! Wrap them well in plastic wrap and then foil, and they should keep in the freezer for up to 3 months. Thaw them at room temperature and prepare for pure bliss.
Q: Can I make these gluten-free?
A: You could try swapping the flour for a good gluten-free all-purpose baking blend, but results can vary. Add a binder like xanthan gum if your blend doesn’t already have it. It’s worth a shot!
Final Thoughts
And there you have it! Your new go-to recipe for brownie perfection. They’re easy, they’re delicious, and they’re basically a guaranteed win. Now go forth and bake! Impress someone—or yourself—with your new culinary skills. You’ve earned it!
