Candy Corn Brownies

READY IN: 1hr 45mins


  • 34
    cup butter, melted and cooled (3/4 cup)
  • 1 34
    cups sugar
  • 4
    large eggs
  • 1 12
    cups plus 1/4 cup flour
  • 2
    ounces unsweetened baking chocolate, melted in medium bowl in microwave
  • 1
    teaspoon orange extract
  • yellow and red food coloring
  • Spiderwebs
  • 14
    cup orange candy melts


  • Heat oven to 325 degrees F. Line a 9-inch square baking pan with foil, letting foil extend above pan on 2 sides Coat foil with nonstick spray or use nonstick foil.
  • Whisk butter and sugar in a medium bowl until blended. Whisk in eggs, one t a time. Stir in 1-1/2 cups flour and the baking powder until just combined.
  • Remove 1 cup batter, add to chocolate and stir until blended. Spread evenly in lined pan. Refrigerate 15 minutes or until slightly firm.
  • Meanwhile, stir orange extract and 1/4 cup flour into remaining batter, tint yellow. Divide batter in half. Tint half orange using a little red food color.
  • Spoon yellow batter onto chocolate layer; gently spread even. Refrigerate 30 minutes, until slightly firm to the touch.
  • Spoon on orange batter; spread even. Bake 40-45 minutes until a wooden pcik inserted in center comes out clean. Cool pan on wire rack 10 minutes; then invert on rack to cool completely; remove foil. Cut in 25 squares.
  • To make spiderwebs: Melt candy melts as package directs. Scrape into a sturdy 1-quart ziptop bag. Cut tip off one corner and pipe a quarter of a spiderweb on each brownie. The web will have 4 spokes, two of which follow 2 sides of the brownie and meet in the corner. The other two are spaced inbetween. There will be room for a couple of rows of web lines connecting the 4 spokes.