This is a perfect way to use up your Easter candy

Chop up all the chocolate Easter candy to make this recipe

The Fudge Brownies are ready for serving!

These brownies are an adaptation from the Bake from Scratch Cookbook. This is a way to use up Easter chocolate candy!

Ingredients:

1 ½ cups plus 2 tsp light brown sugar

14 Tbl unsalted butter

4 Tbl plus 2 tsp light Karo syrup

1 ¼ cups 70 % dark chocolate, chopped (or chopped up Chocolate Easter Candy). Plus extra for sprinkling on of batter

6 eggs

2/3 cup plus 2 Tbl all-purpose flour

Direction:

Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper. Letting excess extend over sides of pan.

In a medium saucepan, heat sugar, butter, and Karo over medium heat until smooth and bubbly, 5 to 6 minutes. Remove from heat, add chocolate, stirring until melted.

Whisk eggs, and strain through a fine mesh sieve over batter. Stir until fluffy well combined. Add flour, stir until well combined. Pour batter into the prepared pan. Tap pan on counter to level batter. Sprinkle extra chocolate over the top of batter.

Bake until set but still moist in center about 45 minutes. Let cool to room temperature. Refrigerate for at least 6 hours or overnight.

Using a sharp knife cut into bars. Serve warm or at room temperature. Sore in an airtight container in refrigerator for up to 1 week or freeze for up to 3 months.