SPOOKY HALLOWEEN BROWNIES

Spooky Halloween Brownies – Boo! Have you tried my brownie recipe? While many claim their recipe is the best,
I’m here to convince you, that these are truly the best!
Made from scratch to perfection, these are incredibly rich, fudgy, and packed with chocolatey goodness!
Decorating them with white chocolate and googly eyes makes them perfect for Halloween! Say goodbye to disappointing brownies that don’t meet your expectations.
I’ll share all my tips to ensure yours turn out flawless the first time!

Looking for more delicious dessert recipes? Try my Steamed Banana Cake OR Easy Aish El Saraya OR Easy Chocolate Cake Recipe!

The BEST gooey, fudgy, chocolatey brownies
in less than 1 hour? I’m in!

What You’ll Love About This Recipe

Recipe Ingredients

Ingredient Notes

Cocoa Powder: use a good quality unsweetened cocoa powder, Valrhona is great! Some other good options include D’Roste and Rodelle;

Coffee Powder: coffee powder helps to accentuate the chocolate flavor – don’t worry you won’t be able to taste the coffee in the brownies! I use Moccona instant coffee, Nescafe is also a good option. Ofcourse you could use freshly brewed coffee. However, if you do not wish to add coffee at all, you can just add hot water, although I highly recommend it!;

All-Purpose Plain Flour: just regular plain flour is all you need for this recipe;

Vanilla: accentuates the overall flavor of the chocolate, use a good quality vanilla extract or vanilla bean paste for this recipe;

Chocolate Chips: use good quality chocolate chips for great overall flavor profile. I use Callebaut 811 chocolate chips, Ghirardelli is also a great option;

Egg: use large eggs weighing 55-60g with shell, I use free range.

RECIPE TIPS

Tips and tricks for making THE BEST CHOCOLATE BROWNIES:

1. Preheating: Ensure your oven is fully preheated for even baking at 170C or 335F for at least 10 minutes.
2. Lining the Pan: Grease your pan with butter, then line your baking pan with parchment paper for easy removal and clean-up.
3. Room Temperature Ingredients: Bring eggs to room temperature for a smoother batter and great texture in your brownies. If you have fridge cold eggs, place them into a bowl of hot water for 2-3 minutes. Once they come to room temperature remove them from the water and pat dry.
4. Melt Chocolate and Butter Slowly: Gently melt butter and chocolate chips to prevent burning. In the microwave, heat in short bursts of 15-20 seconds, stirring between intervals. Residual heat will usually finish melting the chocolate, indicating if more heating is needed. Avoid overheating. Alternatively, use a double boiler for gentle melting.
5. Beat Eggs and Sugar Well: Beat room temperature eggs and sugar until light and fluffy and the sugar will fully dissolve into the eggs. This is key to achieving shiny and crinkly brownie tops.
6. Correct Flour Measurement: I highly recommend you invest in a kitchen scale to ensure these brownies turn out perfect every time!
7. Add Coffee Powder: A teaspoon of instant coffee powder enhances the chocolate flavor without making the brownies taste like coffee.
8. Do Not Overmix: Stir the batter just until the ingredients are combined to avoid tough brownies.
9. Salt Balance: A pinch of salt perfectly balances the overall flavor of the brownies, enhancing both the chocolate and sweetness.
10. Avoid Overbaking: Brownies continue to cook as they cool, so it’s better to take them out slightly underdone.
11. Cooling Time: Let the brownies cool completely in the pan before removing it from the pan, to prevent them from falling apart, especially if you have baked them for less time and they are very fudgy.
12. Cake Pan: An 8″x8″ square baking pan is ideal for this recipe. I prefer the USA Pan Bakeware brand for its well-defined square shape, which creates perfect brownie edges. Other excellent brands include Fat Daddio’s and Mondo. Lighter-colored pans yield softer brownies with gentler baking, while darker pans absorb more heat, resulting in a drier brownies and darker crust.
13. Oven: Ensure you bake the brownies using conventional heating, i.e. top and bottom heating, without fan. Fan heating dries out the brownies by overcooking them.

MAKE AHEAD TIP
You can make this cake 2-3 days ahead of time,
it tastes even better the following days!

WATCH How To Make It

Storage & Reheating

Reheating: Reheat in the microwave in 10-15 second bursts;

Storage: If you happen to have any leftovers for the next day – store Spooky Halloween Brownies in an airtight container, in the refrigerator for upto a 7 days. I like storing left overs in glass pyrex/decor storage containers. I avoid plastic storage options where possible.

Freezing: You can freeze these brownies for upto 3 months.

I hope you enjoyed this easy Spooky Halloween Brownies recipe! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!