Gallery

Recipe Summary

prep:
25 mins
bake:
30 mins
total:
55 mins
Yield:
32 brownies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside.

    Advertisement
  • In a large mixing bowl, beat butter and chocolate-hazelnut spread on medium speed of an electric mixer for 30 seconds. Add sugar, vanilla and cinnamon, if you like. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, until combined. Stir in chocolate-flavored syrup. Stir in flour. Spread the chocolate batter in the prepared pan.

  • Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly on a wire rack. Pour on the hot Quick Chocolate Glaze; quickly spread evenly on top of brownie. Sprinkle with candy corn. Cool on wire rack. Using edges of foil, lift brownies out of pan. Cut into bars. Store bars, covered, in refrigerator. Makes 32 brownies.

Nutrition Facts

193 calories; fat 6g; cholesterol 37mg; saturated fat 3g; carbohydrates 34g; mono fat 2g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 21g; protein 2g; vitamin a 145.8IU; vitamin c 0mg; thiamin 0mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 60mg; potassium 52mg; calcium 10.1mg; iron 0.4mg.
Advertisement

Reviews

Advertisement