Spooky Halloween Brownies (Small-Batch)

Prepare for a spooktacular Halloween season by serving up these decadent and rich small-batch brownies. Made with only one bowl, these brownies are easy to whip up and are guaranteed to be a hit at any Halloween party. The fudgy texture of the brownies will leave everyone craving for more, making them the perfect indulgence to get into the Halloween spirit.

• Chocolate: I love using semi-sweet chocolate chips, but you can definitely use any type of chocolate that’s easy to melt.
• Butter: Use regular unsalted butter or alternatively vegan or salted butter. When using salted butter, avoid adding extra salt to brownie batter to achieve a perfectly balanced flavor.
• Oil: Choose a neutral and flavourless oil like canola, or grapeseed oil.
• Vanilla: Pure vanilla extract in brownies is a must.
• Sugar: In this recipe, I use a combination of granulated and white sugar to create shiny and moist brownies. Sugar helps offset the bitterness from the cocoa powder.
• Eggs: You will need one whole egg.
• Flour: This recipe calls for all-purpose flour. While I haven’t tested a gluten-free version, it may be possible to substitute regular flour for a gluten-free alternative.
• Cocoa powder: For brownies, I use any brand of cocoa powder as long as it is dutch-processed cocoa powder.
• Salt: All chocolate recipes require salt to enhance their flavours. It is recommended to use sea salt or kosher salt.

Step 1: Preheat the oven to 350 F (180°C). Line a 9×5 or 8×4 loaf pan with parchment paper.

Step 2: In a microwave-safe bowl, melt the chocolate chips and butter for 30 seconds or until fully melted. Whisk the melted chocolate until it is smooth. Add the oil and vanilla extract, then whisk again.

Step 3: Add brown sugar and granulated sugar and whisk until the sugar is fully combined. Then, add a room-temperature egg and vigorously mix for a minute to incorporate more air into the batter.

Step 4: Add in the flour, cocoa powder and salt. Use a rubber spatula to incorporate the dry ingredients into the batter.

Step 5: Once you have prepared the batter, pour it into a loaf pan and use a spatula to smooth out the top. Place the pan into a preheated oven and let it bake for around 20-23 minutes or until fully cooked.

* To check whether the brownies are done, insert a toothpick in the middle of the brownie. If a few crumbs are sticking to the toothpick, it is an indication that the brownies are done. Allow the brownies to cool in the pan for 5 minutes and then remove the brownies from the pan and set them onto a cooling rack.

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Line a small baking tray or plate with parchment paper. Melt the white chocolate in a microwave-safe bowl. Set aside one teaspoon of white chocolate in a separate bowl.

Assembling the ghosts:

• To make a spooky ghost, start by pouring half a tablespoon of white chocolate onto a piece of parchment paper. Using the back of a spoon or an angled spatula, spread the white chocolate downwards to form the ghost shape. Let the white chocolate set for two minutes. Once set, use a Wilton black gel tube to draw the eyes and mouth of the ghost. This will complete your spooky creation!

Assembling the pumpkins:

• To make the pumpkin-shaped chocolates, take the remaining white chocolate and add two drops of orange food colouring to it. Next, drizzle in one teaspoon of canola oil and stir until the chocolate mixture is smooth. Take one teaspoon of the orange chocolate mixture and pour it onto a sheet of parchment paper. Using a circular motion, create a circle by spreading the chocolate evenly. Let it harden for a minute.

• To create the brown stem, add green food colouring to the remaining orange-dyed chocolate mixture. Use a piping bag or toothpick to create the stem on top of the pumpkin. Once done, place the parchment paper with the chocolate pumpkins in the refrigerator for 15 minutes to allow them to set. Finally, use a black Wilton gel to create the pumpkin’s face.

To prepare the brownies, first cut them into 8 equal pieces using a knife. Next, use the white chocolate that was set aside to spread a thin layer of it onto the brownies. Then, place a white chocolate ghost or pumpkin on each piece. Spread some melted white chocolate on the brownies and place the chocolate ghost and pumpkin on top of each piece.

• For smooth consistency, melt the white chocolate with 1/2 teaspoon of coconut oil.
• If the chocolate hardens, microwave for 15 seconds to soften.
• Avoid making the ghosts and pumpkins too thin or else it will break when peeling them off the parchment.
• Only use gel or powdered food colouring when dyeing white chocolate.