Halloween Brownies

By beltranm

Chocolate-hazelnut spread and dark chocolate syrup bring big chocolate flavor to these moist bars. Change out the candy sprinkled on top to match the event.

Nutrition facts per serving:

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Amount Per Serving
Calories 193
Protein(gm)2
Carbohydrate(gm)34
Fat, total(gm)6
Cholesterol(mg)37
Saturated fat(gm)3
Monosaturated fat(gm)2
Dietary Fiber, total(gm)1
Sugar, total(gm)21
Vitamin A(IU)146
Thiamin(mg)0
Riboflavin(mg)0
Niacin(mg)0
Pyridoxine (Vit. B6)(mg)0
Folate(µg)12
Cobalamin (Vit. B12)(µg)0
Sodium(mg)60
Potassium(mg)52
Calcium(DV %)10
Iron(DV %)0

Ingredients

• 1/2 cup butter, softened
• 1/4 cup chocolate-hazelnut spread or creamy peanut butter
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon (optional
• 4 eggs
• 1 22 ounce bottle special dark chocolate-flavored syrup or 1-3/4 cups chocolate-flavored syrup
• 1 1/4 cups all-purpose flour
• Quick Chocolate Glaze
• 1 cup candy corn

Details

Preparation time 25mins
Cooking time 60mins
Adapted from midwestliving.com

Preparation

Step 1

1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside.

2. In a large mixing bowl, beat butter and chocolate-hazelnut spread on medium speed of an electric mixer for 30 seconds. Add sugar, vanilla and cinnamon, if you like. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, until combined. Stir in chocolate-flavored syrup. Stir in flour. Spread the chocolate batter in the prepared pan.

3. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly on a wire rack. Pour on the hot Quick Chocolate Glaze; quickly spread evenly on top of brownie. Sprinkle with candy corn. Cool on wire rack. Using edges of foil, lift brownies out of pan. Cut into bars. Store bars, covered, in refrigerator. Makes 32 brownies.