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Loaded Fudgy Candy Bar Brownies

🍫😍🧡 Dense, fudgy, and loaded with candy pieces in every bite! A dessert lover's dream, these EASY loaded candy bar brownies are the perfect way to use up leftover candy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 servings
Calories: 668 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 10 tablespoons unsalted butter 1 1/4 sticks, melted
  • 2 large eggs
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 2 tablespoons brewed coffee leftover from the morning brew is fine, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
  • 1 tablespoon vanilla extract
  • ¾ cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process I used Hershey’s natural
  • 1 teaspoon instant espresso coffee granules optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
  • ¼ teaspoon salt optional and to taste
  • ½ cup all-purpose flour
  • about 12 to 15 fun-size candy bars diced in half if it’s larger like a Twix (I used Butterfinger, 3 Musketeers, Milky Way, Snickers, Mini Reese’s Peanut Butter Cups, Nestle Crunch, Twix)
  • ½ cup semi-sweet chocolate chips for topping
  • ⅓ cup M&M’s for topping optional

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don’t scramble the eggs.
  3. Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
  4. Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
  5. Add the flour and stir until just combined, don’t overmix.
  6. Turn two-thirds of the batter out into prepared pan, reserving the remaining one-third; just eyeball it. The reserved amount should be about 1 1/2 cups; set reserved portion aside.
  7. Place candy bar pieces onto batter, distributed evenly, in an even, flat layer. I made 5 rows with about 5 pieces candy per row.
  8. Top with reserved batter to cover candy. Gently smooth and distribute batter with a spatula or knife
  9. Evenly sprinkle chocolate chips over the top.
  10. Evenly sprinkle the optional M&M’s over the top.
  11. Bake for about 30 minutes, or until done; don’t overbake. A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. Allow brownies to cool in pan for about 1 hour before lifting out with foil overhang and slicing.
  12. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store them in the fridge and serve them slightly chilled.
  13. Adapted from The Ultimate Fudgy Caramel Brownies

Nutrition Information

Serving 1serving Calories 668kcal (33%) Carbohydrates 81g (27%) Protein 9g (18%) Fat 35g (54%) Saturated Fat 16g (80%) Polyunsaturated Fat 14g Cholesterol 73mg (24%) Sodium 274mg (11%) Fiber 3g (12%) Sugar 63g (126%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 668

% Daily Value*

Serving 1serving
Calories 668kcal 33%
Carbohydrates 81g 27%
Protein 9g 18%
Fat 35g 54%
Saturated Fat 16g 80%
Polyunsaturated Fat 14g 82%
Cholesterol 73mg 24%
Sodium 274mg 11%
Fiber 3g 12%
Sugar 63g 126%

* Percent Daily Values are based on a 2,000 calorie diet.