BRACH’S® S’mores Candy Corn Brownies

Brach’s S’mores Candy Corn Brownies
Graham Crust Layer Ingredients
  • 8-10 sheets of graham crackers
  • ½ cup unsalted butter
Brownie Layer Ingredients
  • 1 cup unsalted butter (2 sticks)
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • ⅔ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • ½ cup semisweet chocolate chips
Top Layer Ingredients
  • 1 bag of Brach’s S’mores Candy Corn
  • 1 bag of Mini Marshmallows
Brach’s Product
Graham Crust Layer Instructions
  1. Lightly spray a 9"x9" pan with nonstick cooking spray.
  2. Using either a food processor or by putting the graham crackers in a sealable bag and rolling pin, crush the graham crackers to a fine crumb.
  3. In a saucepan or microwave, melt the unsalted butter.
  4. Transfer graham cracker crumbs to a bowl and add butter. Mix until it is completely blended
  5. Press firmly in the bottom of pan.
Brownie Layer Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter in a medium saucepan over medium low heat. Remove from heat. Stir in sugar and chocolate chips. Stir until mixture is smooth.
  3. Add eggs one at a time, mixing between additions. Then add vanilla extract.
  4. In a separate bowl, mix cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the saucepan, and mix together.
  5. Without disturbing the graham cracker crust, carefully spread the brownie batter over it until the batter is evenly distributed.
  6. Bake for 32-38 minutes. The top should look shiny and a little bit crackled.
Topping layer
  1. Immediately sprinkle ¾ of a cup of Brach’s S’mores Candy Corn on top of baked brownies.
  2. Cover with mini marshmallows until Candy Corn is covered.
  3. Either place pan in broiler briefly or use a cook’s hand torch to melt and slightly brown the marshmallows. Be careful not to burn them.
  4. Sprinkle with an extra handful of S’mores Candy Corn for decoration.
  5. Cool and cut into squares. Serve or store in a sealed container for 2-3 days.