Halloween Brownies
This fudgy brownie recipe is one-bowl simple, gooey and can hold toppings wonderfully without compromising its texture. We added colorful Halloween sprinkles and candy eyes. They keep and travel well and can be frozen.
Servings 12 squares
Ingredients
- 6 ounces semisweet chocolate coarsely chopped
- ¾ cup unsalted butter
- 1 cup white sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon coffee extract or 1 teaspoon instant coffee dissolved it in the vanilla first, optional
- ¼ teaspoon almond extract optional
- ¾ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
- edible Halloween sprinkles
- edible candy eyes
Instructions
- Preheat the oven to 350ºF (180ºC).
- Butter or spray a 9-inch (20x20cm) square baking pan and line it with a strip of parchment paper. See Notes below.
- In a large bowl, melt ¾ cup unsalted butter and 6 ounces semisweet chocolate in the microwave or double boiler. See Notes below for methods.
- Add 1 cup white sugar and mix for 30 seconds.
- Add 1 teaspoon vanilla extract, ½ teaspoon coffee extract or 1 teaspoon instant coffee (dissolved in the vanilla first) and ¼ teaspoon almond extract, if using, and mix well.
- Add 3 large eggs and beat by hand until very well mixed.
- Add the dry ingredients, sifted (¾ cups all-purpose flour, 1 tablespoon unsweetened cocoa powder and ½ teaspoon salt). Fold well until the batter is shiny and smooth.
- Pour the chocolate mixture into the prepared pan and sprinkle with edible Halloween sprinkles.
- Bake for 20-25 minutes, until slightly jiggly in the middle.
- Remove from the oven and immediately press edible candy eyes on top.
- Let cool for 10 minutes and run a smooth-bladed knife along the edges to loosen up any stuck bits.
- Let cool completely on a wire rack before removing them. Use the parchment paper to lift the block of brownies. Cut into squares.
- You can pop them into the fridge for a few hours to make cutting them easier. They are better the next day, in my opinion, keep for a few days and can be frozen for up to a month, well-wrapped.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Important: don't add the candy eyes before baking; they will melt and disappear! Add the sprinkles, bake the brownies and insert the eye decorations when you remove the pan from the oven.
