Spooky Halloween Brownies: Decadent, Delicious and Nut Free
I love Halloween. I love the ghost, goblins, and frights galore. I love scary movies and spooky books. And I love baking up some spine-chilling treats to really set the mood. These spooky Halloween Nut Free brownies are one of my favorites. Just look how cute they are!
Why You’ll Love Them:
These spooky, nut free halloween brownies are rich, chocolatey, and delicious. And they are adorable!!
They start with my best ever brownie recipe. This recipe is, imho, the only brownie recipe you need. The brownies are fudgey without being gooey. They are full of deep, dark chocolate flavor, but are not the least bit bitter. They’re not toto sweet. So they are perfect for a layer of white chocolate ganache. And they are substantial enough to stand up to some heavy toppings, which is important for this recipe.
These spooky halloween brownies are also easy to make. The recipe is made with cocoa powder and chocolate chips, so no need to fuss with double boilers or melting chocolate. (At least not until you get to the topping. But even then, I melt the chocolate in the microwave). You can save your time and energy for the decorations.
But those are pretty easy too. All you need are some marshmallows, white melting chocolate and heavy cream. Add some black decorating gel to make the faces. And is there any easier decor than a ghost face?? Even the artistically-challenged can pull this one off without too much trouble.
These spooky Halloween brownies will be the hit of your Halloween party. I promise.
How to Make Spooky Halloween Brownies:
Make the brownies
Preheat the oven to 350 degrees and line a 9 x 13 pan with parchment paper. This makes it easier to get the brownies out later.
Melt the butter in a medium microwave safe bowl and allow to cool slightly. Then stir the cocoa powder into the melted butter and mix well.
In a large bowl, whisk the eggs, sugar, and vanilla together. Add in the chocolate and butter mixture and use a wooden spoon to mix until combined.
Then, stir in the flour, baking powder, and salt and mix just until combined. You don’t want to over mix. As soon as all the flour is incorporated, you are done. Fold in the chocolate chips.
Bake at 350 degrees for about 24-26 minutes. Do not over bake. Even if brownies do not look completely done they will continue cooking and firm up in the pan.
Cut into 24 squares when cool.
Don’t want to make brownies from scratch? No worries. use your favorite box mix. Just follow the instructions on the box.
Add the ghosts:
Add a dollop of icing to the center of each brownie. You can use any kind of frosting you want because you won’t see it. And you won’t really taste it. I used canned frosting. Top each frosting dollop with a marshmallow.
Heat the white chocolate in a large microwave safe bowl for 30 seconds to start melting it. Remove from microwave and stir. Return to the microwave and heat for an additional 30 seconds. Stir again. You just want the chocolate to start to melt. It should not be completely melted. And be careful, because white chocolate scalds quickly. If your chocolate burns, you must discard it and start over.
Meanwhile, heat the heavy cream in a saucepan over medium heat just until simmering. Do NOT let it boil. It will make a mess on your stove and scald your chocolate. If that happens you will have to start over.
Pour the simmering cream over the melted white chocolate and stir until shiny and smooth. Let cool slightly.
Use a spoon to drizzle the white chocolate ganache over the marshmallows. Let some to drip down onto the brownie. Allow to set for a few minutes so ganache hardens.
Add eyes and a mouth with decorating gel or edible markers.
Enjoy!
You’ll be the talk of the town when you bring these adorably spooky Halloween brownies to the party.
The great thing about brownies is that they are already pre-portioned into individual servings. They are easy to grab and go.
And brownies are a delight with people of all ages. Kids love brownies. But so do grown ups. And these little ghost brownies aren’t too scary for the youngest trick or treaters.
You can always substitute your favorite box mix to make the recipe even easier. Although once you taste homemade brownies you might never go back. But if you prefer boxed mix, stay tuned. I’m going to be doing a battle of the boxed brownie mixes soon.
You can also forgo the white ganache if you prefer. It’s not as scary as it sounds. But a simple white glaze made out of melted vanilla frosting will give you the same effect. And honestly, if I were taking these spooky Halloween brownies to a school party or a bake sale, I might take the short cut myself.
Stay tuned for more Halloween treats!
Happy Eating!
PS: Not a chocolate fan? Check out these white chocolate chip pumpkin sandwich cookies. They’re filled with a homemade cream cheese frosting.
Spooky Halloween Brownies: Decadent, Delicious, and Nut Free
Ingredients
- 1 cup (2 sticks) salted butter
- ⅔ cups unsweetened cocoa powder
- 3 large eggs use 4 if you have medium or small eggs
- 2 cups sugar
- 2 tsp vanilla
- 1 cup flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup semi-sweet chocolate chips not optional
- 24 large marshmallows
- 16 ozs. white melting chocolate
- 1 cup heavy cream
- 1 cup frosting
- black decorating gel or edible markers
Instructions
- Preheat oven to 350 degrees. Line pan with parchment paper.
- Melt butter in a microwave safe bowl and allow to cool slightly. Stir cocoa powder into melted butter and mix well.
- In a large bowl whisk eggs, sugar and vanilla together. Add in chocolate and butter mixture and mix until combined. Stir in flour, baking powder, and salt and mix just until combined. Do not over mix. Stir in 1 cup chocolate chips.
- Pour batter into prepared pan.
- Bake at 350 degrees for 24-26 minutes. Do not overbake – even if brownies do not look done they will continue cooking and firm up in the pan.
- Cut into 24 squares when cool.
- Add a dollop of icing to the center of each brownie. Top with a marshmallow.
- Melt white chocolate in a microwave safe bowl for 30 seconds. Remove from microwave and stir. Return to microwave and heat for an additional 30 seconds. Stir. You just want the chocolate to begin softening It should not be melted through.
- Meanwhile, heat heavy cream in a saucepan over medium heat just until simmering. Do NOT let it boil. It will make a mess on your stove and scald your chocolate.
- Pour simmering cream over white chocolate and stir until shiny and smooth. Let cool slightly. You want the white chocolate ganache to be beginning to set before you pour it over your brownies.
- Use a spoon to drizzle the white chocolate ganache over the marshmallows. You want some to drip down onto the brownie. Let set.
- Add eyes and a mouth with decorating gel or edible markers.
