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Spooky Chocolate Halloween Brownies

Fudgy Spooky Chocolate Halloween Brownies for a Fun Feast

These Spooky Chocolate Halloween Brownies offer a rich, fudgy delight perfect for Halloween celebrations!
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Batter
  • 200 grams Whitakers Dark Chocolate Any high-quality dark chocolate can be substituted.
  • 150 grams Unsalted Butter Omit for vegan butter if desired.
  • 250 grams Caster Sugar Granulated sugar works but may alter the texture slightly.
  • 3 large Eggs Substitute with 1/4 cup unsweetened applesauce or flax egg for vegan brownies.
  • 100 grams Plain Flour Use a gluten-free blend for gluten-free brownies.
  • 40 grams Cocoa Powder Dutch-processed cocoa offers a deeper taste.
  • 1 teaspoon Vanilla Extract Essential for optimal flavor.
  • 1 pinch Salt Enhances chocolate flavor.
Decorations
  • Optional Candy Eyes For a spooky look.
  • To taste White Icing Pens Can use melted white chocolate instead.
  • To taste Red Raspberry Coulis Use store-bought or homemade.
  • To taste Halloween Sprinkles Any seasonal sprinkles work.

Equipment

  • Oven
  • Mixing Bowl
  • spatula
  • Heatproof bowl
  • Baking Tin
  • Parchment Paper
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (160°C fan) / 350°F and line a 20cm square baking tin with parchment paper.
  2. Melt 200g of Whitakers Dark Chocolate with 150g of unsalted butter in a heatproof bowl over simmering water or in the microwave.
  3. In a large bowl, whisk together 250g of caster sugar, 3 large eggs, and 1 teaspoon of vanilla extract until fluffy and light in color.
  4. Gently stir in the cooled chocolate and butter mixture into the egg and sugar blend, folding it in carefully.
  5. Sift together 100g of plain flour, 40g of cocoa powder, and a pinch of salt. Gradually fold into the wet mixture until just combined.
  6. Pour the batter into the prepared baking tin and bake for 20-25 minutes, until the edges are set and the center remains slightly gooey.
  7. Remove from the oven and allow to cool completely in the tin.
  8. Lift out the brownies, cut into squares, and decorate with white icing pens, candy eyes, and a drizzle of raspberry coulis.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 15gCalcium: 1mgIron: 5mg

Notes

For best results, bring eggs and butter to room temperature before starting. Measure ingredients accurately to avoid uneven texture.

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