Description
These rich and fudgy Halloween brownies are the perfect festive treat, topped with colorful Halloween M&Ms, sprinkles, and fun candy eyeballs. Moist and decadent, they are easy to make and sure to delight all ages during the spooky season.
Ingredients
Scale
Base Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1 1/4 cups granulated sugar
- 1/3 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup cocoa powder (sifted if lumpy)
- 1 tablespoon cornstarch
- 3/4 teaspoon sea salt
Add-ins and Topping
- 3/4 cup dark chocolate chips
- Halloween M&Ms sprinkles
- Candy eyeballs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325 degrees F (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.
- Melt Butter and Sugar: In a microwave-safe bowl, combine the butter and granulated sugar. Microwave for about 1 minute until the butter is melted, then add vegetable oil and stir until well combined.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract until the mixture is smooth and well blended.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, cornstarch, and sea salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix to keep the brownies tender.
- Fold in Chocolate Chips: Carefully fold in the dark chocolate chips to evenly distribute throughout the batter.
- Pour and Top Batter: Spread the brownie batter evenly into the prepared baking pan. Top the surface with Halloween M&Ms, sprinkles, and candy eyeballs for a festive touch.
- Bake: Bake in the preheated oven for 30 minutes or until the brownies are set and a cake tester or toothpick inserted in the center comes out with moist crumbs attached. Avoid overbaking to maintain fudginess.
- Cool Completely: Remove the pan from the oven and let the brownies cool completely in the pan before slicing to ensure clean cuts and perfect texture.
- Store: Store the brownies in an airtight container in the refrigerator for up to 2-3 days to keep them fresh.
Notes
- Ensure the cocoa powder is sifted to avoid lumps in the batter.
- Do not overmix the batter after adding flour to keep brownies soft and fudgy.
- Letting the brownies cool completely before cutting prevents crumbling.
- You can substitute vegetable oil with an equal amount of melted coconut oil for a slight coconut flavor.
- For a gluten-free version, substitute regular flour with a gluten-free all-purpose flour blend.
- Use parchment paper instead of foil for easier removal of the brownies from the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 60 mg
