Description
These Halloween Brownies are rich, fudgy, and festive treats perfect for celebrating the spooky season. Made with a combination of butter, sugar, cocoa powder, and dark chocolate chips, then topped with colorful Halloween M&Ms, sprinkles, and candy eyeballs, these brownies are both delicious and visually fun for parties and trick-or-treat events.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter (1 stick)
- 1 1/4 cups granulated sugar
- 1/3 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup cocoa powder (sifted if lumpy)
- 1 tablespoon cornstarch
- 3/4 teaspoon sea salt
- 3/4 cup dark chocolate chips
Topping
- Halloween M&Ms
- Halloween-themed sprinkles
- Candy eyeballs
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325 degrees F (163 degrees Celsius). Line an 8×8-inch baking pan with foil or parchment paper and spray it with nonstick cooking spray to prevent sticking.
- Melt Butter and Sugar: In a microwave-safe bowl, combine the 1/2 cup of unsalted butter and 1 1/4 cups granulated sugar. Microwave for about 1 minute or until the butter is melted. Stir in 1/3 cup vegetable oil until the mixture is well combined.
- Add Eggs and Vanilla: Whisk in 3 large eggs and 2 teaspoons vanilla extract until the batter is smooth and uniform.
- Incorporate Dry Ingredients: Sift together 3/4 cup all-purpose flour, 3/4 cup cocoa powder, 1 tablespoon cornstarch, and 3/4 teaspoon sea salt. Slowly stir these dry ingredients into the wet mixture just until incorporated, taking care not to overmix to maintain brownie texture.
- Fold in Chocolate Chips: Gently fold 3/4 cup dark chocolate chips into the batter evenly.
- Assemble and Add Toppings: Spread the brownie batter evenly into the prepared baking pan. Top the batter with Halloween M&Ms, sprinkles, and candy eyeballs for a festive look.
- Bake: Place the pan in the preheated oven and bake for 30 minutes. Check doneness by inserting a cake tester or toothpick in the center; it should come out with moist crumbs attached but not wet batter. Avoid overbaking to keep brownies fudgy.
- Cool and Store: Remove brownies from the oven and let them cool completely in the pan before slicing. Once cooled, store brownies in an airtight container in the refrigerator for up to 2-3 days.
Notes
- Be careful not to overmix the batter after adding dry ingredients to keep the brownies tender and moist.
- Using parchment paper or foil lining helps remove brownies easily without sticking.
- Allow brownies to cool completely in the pan to set properly before cutting into squares.
- Store in an airtight container in the fridge to maintain freshness for several days.
- You can substitute vegetable oil with melted coconut oil for a slight flavor twist.
- The topping can be customized with other Halloween candies or nuts according to preference.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inches)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
