Description
These festive Halloween Brownies are rich, fudgy, and topped with colorful M&Ms, sprinkles, and candy eyeballs to bring spooky fun to your dessert table. Made with a combination of butter and oil for a moist texture, they are perfectly baked to have a soft center with just a hint of chocolate crunch from the chips. Ideal for Halloween parties or seasonal treats.
Ingredients
Scale
Brownie Batter
- 1/2 cup (1 stick) unsalted butter
- 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 cup dark chocolate chips
- 3/4 teaspoon sea salt
Topping
- Halloween M&Ms
- Sprinkles
- Candy eyeballs
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Line an 8×8-inch baking pan with foil or parchment paper and spray it with nonstick cooking spray to ensure easy removal of the brownies.
- Melt Butter and Combine Sugar: In a microwave-safe bowl, combine the butter and granulated sugar. Microwave for about 1 minute or until the butter is fully melted. Stir in the vegetable oil until well combined.
- Mix Eggs and Vanilla: Whisk in the eggs, one at a time, followed by the vanilla extract, mixing until the batter is smooth and homogenous.
- Add Dry Ingredients: Sift together the all-purpose flour, cocoa powder, cornstarch, and sea salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the dark chocolate chips into the batter, distributing them evenly without overworking the batter.
- Pour Batter into Pan: Spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula for an even layer.
- Add Toppings: Sprinkle Halloween M&Ms, colorful sprinkles, and candy eyeballs evenly over the batter to decorate the brownies.
- Bake: Place the pan in the preheated oven and bake for 30 minutes. Check doneness by inserting a toothpick or cake tester into the center; it should come out with moist crumbs but not wet batter. Avoid overbaking for fudgy brownies.
- Cool Completely: Remove the pan from the oven and allow the brownies to cool completely in the pan before cutting. This helps them set properly.
- Store and Serve: Store the cooled brownies in an airtight container in the refrigerator for up to 2-3 days. Serve chilled or at room temperature.
Notes
- For extra fudginess, avoid overmixing the batter once dry ingredients are added.
- You can substitute vegetable oil with melted coconut oil or canola oil for slightly different flavor profiles.
- If you don’t have cornstarch, you can omit it or replace with an equal amount of flour for slightly different texture.
- To make cleanup easier, use parchment paper that overhangs so you can lift the brownies out of the pan.
- Feel free to swap Halloween toppings for any festive candy or nuts of your choice.
- Ensure brownies cool completely before adding toppings if you want to prevent melting or sinking.
Nutrition
- Serving Size: 1 piece
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
