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Recipe: Melted Candy Corn Skillet Brownie

Ingredients

Directions

~ Marla Meridith

Recipe: Melted Candy Corn Skillet Brownie

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Brownie with Maple Whipped Cream

Ingredients

Directions

~ Marla Meridith

Recipe: Candy Corn Brownies

Ingredients

Directions

~ Marla Meridith

Recipe: Peanut Butter Chocolate Chip Swirl Brownies

Ingredients

Directions

~ Marla Meridith

Recipe: Flourless Chocolate Brownies

Ingredients

Directions

~ Marla Meridith

Recipe: Melted Candy Corn Skillet Brownie

Melted Candy Corn Skillet Brownie recipe: A delicious way to use up that leftover Halloween candy! These brownies are chewy and irresistible.

8-10 servings

–dry Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp Kosher salt
–wet Ingredients
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
6 tbsp (3/4 stick) unsalted butter
1/2 cup heavy cream
1 bag of candy corn, 10 to 12 ounces
–toppings
vanilla ice cream
more candy corn

Pre heat the oven to 350˚ F with the rack in the middle.
In a large bowl whisk together the dry ingredients until well combined.
In a medium bowl mix together the wet ingredients until well combined.
Melt the butter in a 10 inch cast iron skillet over medium low heat. Mix in the cream. Mix in the candy corn. Continue to cook until the candy corn is melted about 10 minutes. Stir frequently.
Mix the wet ingredients into the dry ones. Mix in the candy corn sauce until you have a smooth and well combined brownie batter.
Pour the batter into the skillet. Bake for about 35 minutes or until a toothpick comes out virtually crumb free.
Let the brownie cool for about 10-15 minutes before slicing.
Serve with ice cream and more candy corn.

~ Marla Meridith

Recipe: Skillet Brownie with Maple Whipped Cream

This easy & delicious Skillet Brownie with Maple Whipped Cream recipe is great for any kind of entertaining, potluck parties or any time you want a sweet chocolatey treat!

10-12 servings

–skillet brownie
6 ounces semi-sweet chocolate chips
4 tbsp unsalted butter, cut into cubes
1/2 cup vegetable or coconut oil
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/3 cups unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp fine sea salt
3 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 tsp instant coffee granules
–maple whipped cream
1 pint cold heavy whipping cream
1/3 cup pure maple syrup

Pre heat the oven to 350 degrees F˚ with the rack in the upper third. Lightly butter a 10 inch cast iron skillet. Set aside.
Using a double boiler or place a medium medium bowl over a pot with 1 1/2 inch simmering water. Melt the chocolate chips with the butter and oil. Mix until melted and combined.
Remove the bowl from the heat and mix in both sugars. The mixture will be grainy and that’s OK. Let sit to cool 10-15 minutes.
In a medium bowl whisk together the flour, baking powder and salt, set aside.
Mix the eggs one at a time into the chocolate mixture until well combined. Mix in the vanilla and coffee.
Add the flour mixture into the chocolate mixture, mix until just incorporated. Don’t over mix.
Pour the brownie batter into the prepared skillet, smooth out the top with a spatula.
Bake for 30-33 minutes or until a toothpick comes out virtually crumb free.
Let the brownie cool completely before serving. Add whipped cream to the top when ready to serve.
–whipped cream
While the brownie is baking make the whipped cream. Pour the cold cream into the bowl of a stand mixer. Using the whisk attachment, whisk on low speed until the cream starts to thicken. Add the maple syrup, continue to whisk on medium, then high speed as the cream thickens. Continue until you have stiff peaks the total time will be about 5-6 minutes. Whisk in additional maple syrup if you want it sweeter. Store in the fridge until ready to use.

~ Marla Meridith

Recipe: Candy Corn Brownies

16-24 brownies

1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs, whisked
3/4 cup unsweetened cocoa powder
1 cup unbleached AP flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup candy corn
Super Sexy Chocolate Frosting (link in notes)

Heat oven to 350°F with the rack in the middle. Grease a 13x9x2 baking pan.
Melt butter on the stove top or in the microwave.
Combine the melted butter in a medium bowl with the sugar and vanilla.
Add the eggs, incorporate well. Add the cocoa, mix well. add the flour, baking powder and salt. Combine well.
Pour the batter into the prepared pan.
Bake 30-35 minutes or until center is not jiggly and the sides pull away from the pan.
Cool brownies completly in the pan on a wire rack. Cut brownies into the size you want them and layer on the Super Sexy Chocolate Frosting & more candy corn.

Get the recipe for Super Sexy Chocolate Frosting here: https://newmm2019.wpengine.com/super-sexy-chocolate-frosting-recipe/

~ Marla Meridith

Recipe: Peanut Butter Chocolate Chip Swirl Brownies

When you have a craving for chocolate and peanut butter then you have to satisfy it asap with these brownies!

16 servings

–Peanut Butter Batter
3/4 cup natural smooth peanut butter
2/3 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract
1/8 tsp salt
–Brownie Batter
4 ounces semi sweet chocolate, roughly chopped
1/2 cup unsalted butter
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2/3 cup unbleached all-purpose flour
–Topping
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Spray an 8-inch baking pan with cooking spray and line with parchment paper.
Make the peanut butter batter: If the natural peanut butter is too firm, soften if for 30 seconds in the microwave or until it’s easier to work with. In a bowl combine the peanut butter, sugar, egg, vanilla and salt.
Make the brownie batter: Fill a saucepan with 1 inch of water. Bring it to a boil, then turn off the heat. Place a heat resistant bowl over the top but not touching the water (you are making a bain marie) If you have a double boiler use that. Melt the chocolate with the butter. Whisk in the sugar, eggs, vanilla and salt. Stir in the flour with a spatula or wooded spoon until well combined.
*You can also melt the chocolate in the microwave in 30 second increments. Stir between each burst.
Assemble brownies: Spread roughly 1/3 of the chocolate batter onto the bottom of the prepared baking pan. Place big spoonful dollops of the peanut butter batter over the top. In between the dollops, place the rest of the brownie batter. With a spatula or the back of a spoon, smooth out and swirl the top of the batter.
Sprinkle the chocolate chips and peanut butter chips over the top. Gently press them in just a bit so they stick.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out virtually crumb free.
Remove from the oven and cool in the pan. Slice and serve.
Store the brownies in an airtight container at room temperature, the refrigerator or for longer term in the freezer.

This recipe is adapted from the fabulous Smitten Kitchen.

~ Marla Meridith