Candy Corn Brownie Pies
These brownie pies are easy to make with homemade or boxed brownies. Top them with candy corn pumpkins for a fun Halloween treat!
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 36 mini pies
- 2 refrigerated pie crusts such as Pillsbury or make two homemade pie crusts
- 1 box brownie mix plus the ingredients on the box to make the brownies OR 2 cups homemade brownie mix (and the following ingredients to make the brownies)
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon water
- Candy Corn Pumpkins or regular Candy Corn
Preheat oven to 350°F. Unroll one pie crust and use a 2 1/2” round cookie cutter to cut circles of dough, re-rolling as needed. Spray mini muffin tins with cooking spray (I like to use the kind with flour in it) and press one round in each cavity. Repeat with second crust in box. You will get about 36. Chill until ready to fill.
Prepare brownie mix according to the package directions. Or, if using my homemade brownie mix, stir together mix, oil, eggs, vanilla, and water until smooth. Remove crusts from refrigerator and fill each cavity with 1 tablespoon brownie batter. If you’re using my homemade brownie mix, you’ll have exactly enough. If you’re using a box brownie mix, you’ll have some leftover. (You can make mini brownies using a muffin tin with the leftover.)
Bake pies for about 12-14 minutes, until the crust is browned. Remove from the oven and immediately place a Candy Corn Pumpkin (or some regular Candy Corn) on top. Let cool before removing from the pans.