Halloween Brownies
These rich and fudgy Halloween Brownies are perfect for celebrating the spooky season and can be easily decorated to fit the festive theme.
Ingrédients
Main ingredients
- 1 cup unsalted butter Can be replaced with coconut oil or margarine for a dairy-free option.
- 2 cups granulated sugar Can use coconut sugar or a sugar substitute to reduce calories.
- 4 large eggs Applesauce or flaxseed meal can be used as a replacement for vegan.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Gluten-free flour can be substituted.
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Topping and decoration
- 1 cup chocolate icing Store-bought or homemade.
- as needed candy eyeballs For decoration.
- as needed pumpkin-shaped sprinkles For decoration.
Instructions
Preparation
- Gather all your ingredients and tools. Preheat your oven to 350°F (175°C) and prepare a greased 9x13 inch baking pan.
- Melt the unsalted butter in a large bowl, then stir in the granulated sugar until combined and slightly cooled.
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Baking
- Pour the brownie batter into the prepared baking pan and smooth out the top.
- Bake for 25-30 minutes. Check with a toothpick; it should come out with a few moist crumbs.
- Once done, let the brownies cool completely in the pan on a wire rack.
Decorating
- Once cooled, generously spread chocolate icing over the top.
- Decorate with candy eyeballs and sprinkles to create fun designs.
Notes
Store baked brownies in an airtight container. They last 3-4 days at room temperature or up to a week in the fridge. For freezing, wrap tightly and store in a bag for up to 3 months.