Candy Corn Cosmic Brownies {I dare you to try these!!}

Preheat oven to 350F (325F convection). Line a 9″x9″ baking pan with parchment paper
In a large mixing bowl, whisk together melted butter, cocoa, and sugar. Mixture will be dark, wet, and grainy.
Add vanilla and eggs, mixing until well combined.
Add flour, espresso powder, and salt. Stir slowly until just combined.
Add mixture to the prepared 9″x9″ baking pan. Spread flat.
Bake in an oven preheated to 350F (or 325F Convection) for 20-23 minutes, or until wet crumbs stick to a toothpick inserted into the centre and edges are set.
Let cool in baking pan. Start preparing Candy Corn frosting.

Combine roughly chopped white chocolate/chocolate chips, candy corn, and heavy cream in a heat-proof bowl. Microwave in increments of 30 seconds, stirring after each time interval. Stop heating once the mixture is melted together, approx. 1.5-2 min (note: the mixture will be orange, continue to press/stir any last candy corn that haven’t yet melted).
Immediately poor mixture on top of brownie layer. Spread until mixture is covering the entire surface of the brownies. Let set for 5-10 minutes.
Cut into squares, press on additional candy corn pieces for decoration (as desired).
Your Candy Corn Cosmic Brownies are now ready to serve and enjoy!!

Candy Corn Frosting will be orange and pasty in consistency! If a few lumps are still present after heating, continue to press/stir any last candy corn until melted.
If using convection to bake these brownies, reduce the heat by 25F to 325F and bake for ~20 minutes
These brownies will continue to bake once removed from the oven and will become cake-like if in the oven for too long.
If making this recipe in a 8×8” pan – add an extra ~5 min to your cook time
These Candy Corn brownies can be stored in an cool, dry, location for 3 days at room temperature (ensure they are in an air-tight container to prevent them from drying out)