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Fudgy Halloween Brownies with Candy Eyes

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These fudgy Halloween brownies with candy eyes are dense, rich, and perfectly spooky. Quick to make with simple ingredients, they’re a crowd-pleasing treat that brings smiles to both kids and adults.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 24–30 candy eyes
  • Optional: 1/2 cup chopped walnuts or pecans, or a handful of mini marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×8-inch pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a medium saucepan over low heat, combine the 1/2 cup butter and 1 cup semi-sweet chocolate chips. Stir constantly until smooth, about 3-4 minutes. Remove from heat and let cool for 5 minutes.
  3. Add 1 cup granulated sugar to the chocolate mixture and whisk vigorously for about 1 minute until smooth and slightly thickened.
  4. Add the eggs one at a time, whisking until fully incorporated after each. Add the 1 teaspoon vanilla extract and whisk for another 30 seconds until glossy.
  5. In a small bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cocoa powder, and 1/2 teaspoon salt. Sift over the wet mixture and fold gently with a rubber spatula until just combined.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 22-25 minutes. The edges should be set, but the center should still look soft and slightly underdone. A toothpick inserted should come out with a few moist crumbs.
  8. Immediately after removing from the oven, gently press the candy eyes into the surface, spacing them about an inch apart.
  9. Cool completely in the pan on a cooling rack for at least 1 hour. For cleaner slices, refrigerate for 30 minutes after cooling.
  10. Use the parchment handles to lift the brownies onto a cutting board. Cut into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Don’t overbake; the center should still jiggle slightly. Use room temperature eggs to prevent seizing. Press candy eyes immediately after baking while brownies are hot. For extra fudgy brownies, reduce flour to 1/3 cup (40g). Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: Halloween brownies, fudgy brownies, candy eyes, spooky dessert, easy brownie recipe, Halloween baking

Find it online: https://spoonluma.com/fudgy-halloween-brownies-with-candy-eyes-easy-recipe/