I added a few candy eyes to my classic chocolate fudge brownies to make these amazing Halloween brownies. Made with chocolate and cocoa, these are chocolatey, dense, and fudgy. And, topped with a chocolate glaze makes them even better.
This year Halloween is going to be different, isn't it? The kids are disappointed because there will be no friends over to celebrate with spooky eats and drinks. But, I thought it was the responsible thing to do under the circumstances. Do you have plans for Halloween this year? So, this year, I plan to make some of these simple Halloween treats like these Halloween brownies, Halloween chocolate chip cookies, eyeball cookies, witch fingers, or my decorated pumpkin cupcakes and stenciled Halloween sugar cookies. I'll let the kids choose.
About these brownies
Well, I am using my all-time favorite chocolate fudge brownies as a base. The only difference is that instead of topping it with more fudge sauce I topped it with more chocolate glaze. Then, I added some candy eyes for of Halloween.
They are made with rich cocoa powder, good quality chocolate, brown sugar, and infused with a touch of coffee and spices. As a result, these brownies will be the best you ever make. Everybody I know, young and old, loves this dessert.
The chocolate glaze is rich and decadent. And, using good quality is the key. Also, it needs some time to set so don't rush into cutting it. In fact, even after it sets it won't be firm. It will still be soft and shiny but not liquidy.
So, if you do like these brownies, don't forget to come and check out my other popular brownies like classic dark chocolate, chocolate walnut brownies, strawberry chocolate brownies, caramel brownies, and more.
Ingredients and substitutes
- Dark Chocolate - If you are going to bake with chocolate, use the best quality chocolate you can get. Nothing is worse than to bake a beautiful recipe that tastes like chalk because of bad chocolate.
- Sugar - The brown sugar gives us that fudgy soft texture in this brownie.
- Eggs - The eggs work as a leavening agent here. Notice we don't have any baking powder or baking soda in this recipe.
- Cocoa powder - I use Dutch-processed dark cocoa powder. It's what gives the brownies that dense dark chocolate color and texture.
- Flour - Not much, but adds stability to the brownie. You can use almond or coconut flour if you want to make it gluten-free.
- Coffee - You can use 1 tsp instant coffee with ¼ cup water, or you can use brewed coffee. Espresso will give it a stronger coffee flavor.
- Spices - I love the combination of cinnamon or nutmeg with chocolate. In fact, they work incredibly in this recipe. And yet, you are free to omit or add your own preferred spice such as gingerbread or pumpkin spice.
Step by step instructions (pin)
Brownies
- Preheat oven 170 C /340 F. Line a 9 x 9-inch square baking pan with parchment paper.
Tip - Make sure the parchment has an overhang so you can pick the brownies out of the pan. This makes it easier to cut. - In a bowl, combine flour, cocoa powder, spices, and salt.
- In a microwave-safe bowl or double-boiler, melt the chocolate and butter.
Tip - a double boiler means placing a bowl with chocolate over a saucepan with simmering water on medium heat. Make sure the bowl does not touch the pan or the steam does not go in the chocolate.
- To the melted chocolate, add the sugar, followed by the eggs, one at a time.
Tip - it is very important to ensure that the eggs and chocolate are very well combined. So, add them one at a time and incorporate each well. - Next, add vanilla extract, coffee, and flour mixture. Mix well to incorporate.
- Pour into the prepared baking pan and bake for 30 to 40 minutes.
Tip - You want the top to set but still be a bit moist. It's better to error on the side of moist under-baked brownies then over-baked brownies. - Remove from the oven and cool completely.
Fudge glaze
- Heat all fudge ingredients in a microwave-safe bowl until melted.
Tip - You can also use a double boiler (explained above). - When all the chocolate is melted, continue to heat at 50% power for one more minute stirring at the 30-second interval.
Tip - If using double boiler heat for 2 minutes longer once melted. - Pour the glaze over the brownies and spread evenly.
- Let set in the fridge for at least 3 hours. Then, cut into 16 squares.
Tip - Use a long utility knife and wipe the blade between each cut to get clean edges on the slices.
- Brownies are best-served room temperature or warm.
Tip - When cold, the chocolate in the brownies sets hard making them appear dense and dry. - Add two candy eyes on each square.
- Happy Halloween!
Frequently asked questions
If stored properly, these dark chocolate brownies will last for about 3 to 4 days at room temperature. Store in an airtight container to prevent them from drying out.
These can be baked up to 3 to 4 days ahead of time. However, if you are making them for a bake sale or to give as gifts, it best to make them no more than a day ahead, so people will have some storage time too.
Brownies are similar to cake and you test them with a toothpick or skewer inserted in the center. However, unlike cake, you do want brownies to still be moist and still wet in the center. It's better to underbake rather than overbake brownies.
If too much air is incorporated in the mixture during mixing, the brownie batter the brownies can sink in the middle. It's best to not over mix especially when adding the eggs.
Yes, but do not cut them into squares. Leaving the brownie as a whole will be better,
Yes, chocolate and nuts are always a great combination. Try my Pecan Pie Brownies or Chocolate Walnut Brownies.
Yes, you can replace the all-purpose flour in this recipe with ⅓ cup cornstarch instead.
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Halloween Brownies with Candy Eyes
Print Pin RateDescription
Ingredients
For the Brownies
- 8 oz (226 g) Dark chocolate
- 8 oz (226 g) Butter (2 sticks) unsalted, room temperature
- 1 cup (220 g) Brown sugar (Light or dark)
- 3 Eggs large
- ½ cup (60 g) All purpose flour
- ¼ cup (20 g) Cocoa powder
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ⅛ tsp Salt
- ¼ cup Coffee brewed
- 1 tsp Vanilla extract
Chocolate gaze
- 4 oz (113 g) Dark chocolate
- ¼ cup (60 ml) Whipping cream 38%
- 4 tbsp Unsalted butter ¼ stick
- 1 tsp Vanilla
- ¼ tsp Salt
Plus
- 16 pairs Candy eyes
Instructions
Brownies
- Preheat oven 170 C /340 F. Line a 9 x 9-inch square baking pan with parchment paper.Tip - Make sure the parchment has an overhang so you can pick the brownies out of the pan. This makes it easier to cut.
- In a bowl, combine flour, cocoa powder, spices, and salt.
- In a microwave-safe bowl or double-boiler, melt the chocolate and butter.Tip - A double boiler means placing a bowl with chocolate over a saucepan with simmering water on medium heat. Make sure the bowl does not touch the pan or the steam does not go in the chocolate.
- To the melted chocolate, add the sugar, followed by the eggs, one at a time.Tip - It is very important to ensure that the eggs and chocolate are very well combined. So, add them one at a time and incorporate each well.
- Next, add vanilla extract, coffee, and flour mixture. Mix well to incorporate.
- Pour into the prepared baking pan and bake for 30 to 40 minutes.Tip - You want the top to set but still be a bit moist. It's better to error on the side of moist under-baked brownies then over-baked brownies.
- Reove from the oven and cool completely.
Glaze
- Heat all fudge ingredients in a microwave-safe bowl until melted.Tip - You can also use a double boiler (explained above).
- When all the chocolate is melted, continue to heat at 50% power for one more minute stirring at the 30-second interval. Tip - if using double boiler heat for 2 minutes longer once melted.
- Pour the glaze over the brownies and spread evenly.
- Let set in the fridge for at least 3 hours. Then, cut into 16 squares. Tip - Use a long utility knife and wipe the blade between each cut to get clean edges on the slices.
- Brownies are best-served room temperature or warm. Tip - When cold, the chocolate in the brownies sets hard making them appear dense and dry.
- Add two candy eyes on each square.
- Happy Halloween!
Recipe Notes
- Use good quality chocolate - Chocolate is the star of the show in brownies, so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands).
- Make sure all ingredients are at room temperature. This will prevent overmixing, as well as the proper combining of all ingredients.
- Line your baking pan with parchment paper so the brownies won't stick. If possible leave an overhang so you can take the whole slab off the pan to cut into squares. It's always easier to cut when it is outside the tin as compared to inside the tin.
- Know your preference - If you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense, then let them bake until just set. Remember they will continue to bake as they cool.
- Timing is key - It's always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
- Let the brownies cool - This is difficult but so necessary. If you let the brownies cool, you will be able to cut them into nice defined squares. If not, they are too soft so tend to fall apart.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
