1/2 cup butter, softened
1/4 cup creamy peanut butter
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon (optional)
1 22 – ounce bottle special dark chocolate-flavored syrup or 1-3/4 cups chocolate-flavored syrup
1 1/4 cups all-purpose flour
1 cup candy corn
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside.
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.
Quick Chocolate Glaze
2/3 cup sugar
3 tablespoons milk
3 tablespoons butter
1/2 cup semisweet chocolate pieces
In a medium saucepan, combine sugar, milk and butter. Cook and stir until boiling; boil for 30 seconds. Stir in semisweet chocolate pieces until melted. Pour over cooled brownies.