Halloween is all about embracing the weird and wonderful, and these brownies do just that. They’re a little more decadent, a little more playful, perfect for a night of spooky movies and costume chaos. Plus, they’re easy enough to whip up last minute, no fancy tricks needed.
Why I keep making these Halloween brownies.
They’re simple but wickedly satisfying. The way the crackly top shatters with a little pressure, revealing that dense, fudge-like center, keeps me coming back. Plus, they’re endlessly customizable—spooky sprinkles, edible glitter, or even a drizzle of caramel.
Spooky ingredients and their secrets.
- Dark chocolate: Rich and intense, it’s the backbone of that fudgy goodness. Swap with semi-sweet if you prefer less bitterness.
- Butter: Adds moisture and a silky texture. Use salted for a hint of savory contrast.
- Eggs: Bind everything together, giving structure. Flax eggs work if you’re vegan.
- Sugar: Sweetens and helps create that crackly top. Brown sugar makes it extra gooey.
- Cocoa powder: Deepens the chocolate flavor with a smoky note. Dutch-processed is smoother, natural is more intense.
- All-purpose flour: Gives structure. Swap with gluten-free if needed.
- Decorative toppings: Candy eyes, sprinkles, or even gummy worms—add your spooky flair.
Tools of the spooky trade.
- Mixing bowls: For combining your ingredients without a fuss.
- Saucepan: To melt the chocolate and butter smoothly.
- Whisk: For getting that egg and sugar mixture just right.
- 20x20cm baking pan: The perfect size for even baking.
- Parchment paper: So your brownies come out clean and neat.
Step-by-step guide to spooky, gooey Halloween brownies.
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line a 20x20cm (8×8 inch) baking pan with parchment paper.
Step 3: Melt 200g dark chocolate and 150g butter together in a bowl over simmering water, stirring until smooth.
Step 4: In a separate bowl, whisk 3 eggs with 200g sugar until thick and pale.
Step 5: Add the melted chocolate mixture to the eggs and sugar, folding gently.
Step 6: Sift in 100g all-purpose flour, 30g cocoa powder, and a pinch of salt. Mix until just combined.
Step 7: Pour the batter into your prepared pan, smoothing the top.
Step 8: Bake for 20-25 minutes. The edges should be firm, but the center slightly jiggly.
Step 9: Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack.
Step 10: Once cooled, cut into squares and decorate with spooky toppings.
Creepily perfect brownies: checkpoints and tips.
- Edges should be set and slightly pulling away from the pan.
- The top should crackle when you tap it gently.
- Center should have a slight jiggle but not be runny.
- Use a toothpick — it should come out with moist crumbs, not batter.
Avoid these Halloween baking horrors.
- Baking too long, leading to dry brownies.? Use a toothpick to check doneness.
- Underbaked, gooey center that’s hard to cut.? Remove brownies from oven sooner.
- Overmixing, causing tough brownies.? Stir gently after adding flour.
- Fudgy center turns into a gooey mess if cut too soon.? Let brownies cool completely.
Halloween Fudge Brownies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line your baking pan with parchment paper, smoothing it out for an even surface.
- Place the dark chocolate and butter into a saucepan and melt them together over simmering water, stirring gently until the mixture is smooth and glossy.
- Pour the melted chocolate mixture into a mixing bowl and let it cool slightly while you prepare the eggs and sugar.
- Whisk the eggs and sugar together in a separate bowl until the mixture becomes thick, pale, and slightly fluffy, about 2-3 minutes.
- Fold the slightly cooled chocolate mixture into the egg and sugar mixture gently, combining until smooth.
- Sift in the cocoa powder, flour, and a pinch of salt into the batter, then fold everything together just until no streaks remain, being careful not to overmix.
- Pour the batter into your prepared baking pan, spreading it out evenly with a spatula.
- Bake in the oven for 20-25 minutes, until the edges are firm and slightly pull away from the pan, and the top crackles when gently tapped.
- Remove the pan from the oven and let the brownies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, cut the brownies into squares and decorate with spooky toppings like candy eyes, sprinkles, or edible glitter for a fun Halloween look.
- Enjoy your rich, fudgy, and crackly-topped Halloween brownies with spooky flair!
Notes
Hi, I’m Lily Hayes, the cook, writer, and heart behind Loving This Process. This blog is built on a simple idea that food is not just about the final dish, but about everything that happens while you’re making it. The thinking, the tasting, the adjusting, the learning, and the quiet moments in between. Food has been a constant presence in my life, not as something flashy or perfect, but as something deeply grounding. Cooking has always felt like a process worth savoring, even when it’s messy, slow, or imperfect.
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