Description
Celebrate Halloween with these irresistibly fudgy brownies topped with festive candy eyeballs and colorful Halloween M&Ms sprinkles. Perfectly rich, moist, and chocolaty, these brownies make a spooky treat for any party or gathering.
Ingredients
Scale
Brownie Batter
- 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
- 3/4 cup all-purpose flour
- 3/4 cup cocoa powder sifted if lumpy
- 1 tablespoon cornstarch
- 3/4 teaspoon sea salt
- 3/4 cup dark chocolate chips
Topping
- 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 Combine with Sugar and Oil: In a microwave-safe bowl, combine 1/2 cup unsalted butter and 1 1/4 cups granulated sugar. Microwave for about 1 minute or until the butter is fully melted. Add 1/3 cup vegetable oil and stir until the mixture is well combined.
- Add Eggs and Vanilla: Whisk in 3 large eggs and 2 teaspoons vanilla extract until the mixture is smooth and uniform.
- Sift and Incorporate Dry Ingredients: Sift together 3/4 cup all-purpose flour, 3/4 cup cocoa powder, 1 tablespoon cornstarch, and 3/4 teaspoon sea salt. Gently stir these dry ingredients into the wet ingredients just until fully incorporated, being careful not to overmix.
- Fold in Chocolate Chips: Fold 3/4 cup dark chocolate chips gently into the batter to distribute evenly.
- Pour Batter and Add Toppings: Spread the brownie batter evenly into the prepared pan. Top the batter with Halloween M&Ms sprinkles and candy eyeballs, pressing lightly to adhere.
- Bake: Place the pan in the preheated oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center comes out with moist crumbs attached. Avoid overbaking to retain fudginess.
- Cool Completely: Remove the pan from the oven and allow the brownies to cool completely in the pan to set perfectly before cutting.
- Store: Store cooled brownies in an airtight container in the refrigerator for up to 2-3 days to maintain freshness.
Notes
- Ensure not to overmix the batter after adding dry ingredients to keep the brownies fudgy.
- If you don’t have candy eyeballs, substitute with mini chocolate chips or colorful edible decorations.
- Use high-quality cocoa powder and chocolate chips for the best chocolate flavor.
- Line the pan with foil or parchment paper with extra overhang edges to easily lift the brownies out after baking.
- Letting the brownies cool completely before cutting will yield cleaner slices.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
