Leftover Candy Brownies

I don’t know about you, but my kids always get more candy at Halloween than they can ever eat. So I decided to snag some of their bite size candy to add on the top of delicious lightened up brownies. I made these in a mini muffin pan but you could also make these in an 8×8 pan and slice around the candies.

Ingredients:

Brownies-

4 ounces semi sweet chips

3 tablespoons unsweetened apple sauce

¾ cup packed dark brown sugar

¼ cup white sugar

2 teaspoons pure vanilla extract

½ teaspoon salt

2 large eggs cold

1 tablespoon brewed coffee cold

¼ cup cocoa powder

¾ cup all purpose flour

¼ cup baking soda

Bite size chocolate candies (Hershey, Snickers, Reeses, Milky Way, etc…)

Directions:

1. Preheat oven to 350 degrees.  Spray mini muffin pan really well with baking spray.
2. Melt chocolate chips with applesauce in a microwavable safe bowl for 1 minute.  Stir.  Set aside.
3. Add brown and white sugars, salt, and vanilla to a medium bowl.  Add chocolate mixture and stir.
4. Add eggs and coffee.  Mix until batter is thick and glossy.
5. Add cocoa, flour, and baking soda.  Stir until flour is incorporated.
6. Use an ice cream scoop or small cookies scooper to fill mini muffin tins.
7. Press a candy into the top of each brownie.
8. Bake 25 minutes until a toothpick inserted in the center comes out clean.
9. Let cool on a wire rack before removing brownies from the pan.
10. Store in an air-tight container.