Description
Indulge in these rich and fudgy Halloween Brownies, perfect for spooky celebrations. Made with browned butter and melted unsweetened chocolate, these brownies are loaded with festive sprinkles, candy eyes, and M&Ms for a fun and colorful treat. The result is a gooey, chewy dessert that’s sure to delight kids and adults alike during the Halloween season.
Ingredients
Scale
Brownie Base
- 1 cup (226g) unsalted butter
- 4 ounces (113g) unsweetened baking chocolate, coarsely chopped
- 2 cups (400g) granulated sugar
- ¼ cup (20g) unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ⅓ cups (162g) all-purpose flour
Toppings
- M&Ms
- Sprinkles
- Edible candy eyes
- Candy corn
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with foil and grease it thoroughly with nonstick cooking spray to prevent the brownies from sticking.
- Brown the Butter: In a medium saucepan over medium heat, melt the butter. Stir frequently for about 6 minutes as it foams, then reduces, and foams again. Continue stirring once the butter begins to turn amber in color and brown foam forms, until it reaches a light brown color and the foam dissipates. Be careful not to burn it. Remove from heat once browned.
- Combine Chocolate and Butter: Add the chopped unsweetened baking chocolate to the browned butter and stir until the chocolate is fully melted and smooth.
- Add Sugar, Eggs, and Flavorings: Mix in the granulated sugar, followed by the eggs one at a time, stirring thoroughly after each addition. Then stir in the vanilla extract, salt, and the unsweetened cocoa powder until all are fully incorporated.
- Incorporate Flour: Gradually fold in the all-purpose flour until the batter is smooth and homogenous. Avoid overmixing to keep the brownies tender.
- Pour and Decorate: Pour the batter evenly into the prepared baking pan. Sprinkle the top generously with M&Ms, candy eyes, sprinkles, and candy corn to create a festive Halloween appearance.
- Bake: Place the pan in the preheated oven and bake for 25 to 35 minutes. Test doneness by inserting a toothpick about 2 inches from the edge; it should come out with only a few moist crumbs for fudgy brownies.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out using the foil. Cut into 24 squares to serve.
Notes
- Check brownies’ doneness by inserting a toothpick 2 inches from the edge of the pan; it should come out clean or with very few crumbs for a fudgy texture.
- For best results, bake brownies in a metal pan as it distributes heat more evenly.
- Do not overbake to maintain the gooey and fudgy consistency.
- Browned butter adds a rich, nutty flavor and depth to the brownies.
Nutrition
- Serving Size: 1 brownie (approx. 1/24th of recipe)
- Calories: 210
- Sugar: 22g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
