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How do you make a bag of candy corn disappear? You could eat it…or, you could melt it in a cast iron skillet, mix it in with brownie mix and eggs, and bake it for 35 minutes at 350 degrees. What you get is a surprise! These brownies have a deep, rich, delicious chocolate taste. You don't taste the candy corns at all! They're completely blended in with the brownies. Don't believe me? Try it yourself!
Pans needed: Large sized bowl for wet mixing ingredients, smaller medium-sized bowl for dry ingredients. One 8-inch to 10-inch cast iron skillet for melting the candy corns; one 9 by 13 inch baking pan, or a 12-inch cast iron skillet, to bake the final brownies.
Preheat oven to 350 degrees Fahrenheit. Grease two cast iron skillets to use as baking pans. One skillet, 8 to 9 inches in diameter, will be for melting the candy corns. One larger skillet, 10 to 12 inches in diameter, will be to bake the final brownies.
In a medium-sized bowl, whisk together dry ingredients: flour, cocoa, and salt. In another, larger-sized bowl, mix wet ingredients: sugar, brown sugar and eggs. The bowl with the wet ingredients should be larger than the bowl with the dry ingredients, because we'll be adding the dry ingredients to the wet ingredients a little later.
In the medium cast iron skillet, bring butter and cream to a simmer over medium heat. As soon as the liquid begins to bubble, add candy corn; reduce heat to medium-low. Stir slowly and constantly, until the candy corn has melted, about 10 minutes.
Add the melted candy to the large bowl with wet ingredients, whisking until blended. Add the dry ingredients into the bowl with the wet ingredients, and mix it thoroughly. Pour batter back into the larger greased skillet. Be sure to add the batter quickly: it is very thick, and it will congeal within a few minutes.
Bake 35 to 40 minutes, so the brownies will still be moist and gooey. Let stand for at least 30 minutes to allow the brownie to settle. Serve from skillet, warm or at room temperature.