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.
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