Entirely Elizabeth

Line an 8×8 inch baking pan with waxed paper and place in the freezer.
Fill the bottom pot of the double boiler with 1 to 2 inches of water (the water should not be touching the bottom of the top bowl). Bring water to a boil.
Roughly chop the leftover Halloween candy into small chunks and place in top bowl of the double boiler. Reduce heat to medium low.
Allow the candy to melt down completely while stirring frequently, this takes about 15 minutes.
NOTE: You will have some texture from the non-chocolate parts of the candy that cannot melt down- nuts, cookie, wafer, etc.
Pour fully melted candy mixture into the cold, prepared 8×8 baking pan. Freeze until solid, this takes about 30 minutes.
Preheat oven to 350 °F and center the oven rack.
Prepare the brownie mix as specified on the back of the box and set aside.
Remove the frozen candy layer from the baking pan and set aside.
Prepare the same 8×8 inch baking pan with parchment paper and a light coat of non-stick cooking spray.
Spread half of the brownie batter into the prepared baking pan.
Carefully remove frozen candy layer from the waxed paper and place on top of the brownie batter.
NOTE: Do not squash the frozen candy layer down (it will affect the texture of the bottom brownie), it should lightly rest on top of the brownie batter.
Top with remaining brownie batter and bake for 45 to 55 minutes.
NOTE: They are done baking when an inserted toothpick (in the center of the brownies) comes out with a few moist crumbs.
Allow them to cool completely before cutting into 12 equal slices and enjoying.