Halloween Brownies
Prepare for a spooktacular season by serving these decadent and rich small-batch Halloween Brownies. Made with only one bowl, these brownies are easy to whip up and are guaranteed to be a hit at any Halloween party.
Ingredients
Ingredients for the Brownies
- 1/3 cup + 2 tablespoons semi-sweet chocolate chips (78 grams)
- 1/4 cup unsalted butter (60 grams)
- 1 tablespoon canola oil
- 2 tablespoons unsweetened cocoa powder (10 grams)
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/3 cup all-purpose flour (40 grams)
- 1/4 teaspoon sea salt
Ingredients for the Ghosts and Pumpkins
- 1/2 cup white chocolate chips
- (optional) 1/2 teaspoon coconut oil
- 1 teaspoon canola oil
- orange and green food coloring gel
- Wilton black gel tube
Instructions
Brownies:
- Preheat oven to 350 F (180°C). Line an 8x4 or 9x5 loaf pan with parchment paper.
- Combine chocolate chips, butter, oil and cocoa powder in a heat-proof bowl and microwave for 1 minute or until fully melted. Whisk the mixture until it is smooth.1/3 cup + 2 tablespoons semi-sweet chocolate chips (78 grams), 1/4 cup unsalted butter (60 grams), 1 tablespoon canola oil, 2 tablespoons unsweetened cocoa powder (10 grams)
- To the mixture add in brown sugar and granulated sugar and whisk until the sugar is fully combined. Then, add a room-temperature egg and vanilla. Mix until combined.1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 egg, room temperature, 1/2 teaspoon pure vanilla extract
- To the same bowl add in flour and salt. Use a rubber spatula to fold in the dry ingredients until combined.1/3 cup all-purpose flour (40 grams), 1/4 teaspoon sea salt
- Pour the batter into the loaf pan and use a spatula to smooth out the top. Bake for approximately 20 to 23 minutes or until fully cooked (insert a toothpick to check if the brownies are fully cooked). Allow the brownies to completely cool and then slice them into 8 equal pieces.
How to Assemble the Ghosts
- Line a small baking tray with parchment paper. Melt the white chocolate and coconut oil in a microwave-safe bowl. Set aside one teaspoon of white chocolate in a separate bowl.1/2 cup white chocolate chips, (optional) 1/2 teaspoon coconut oil
- For the 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!
How to Assemble the Pumpkins
- To create pumpkin-shaped chocolates, you need to add two drops of orange food colouring and canola oil to the white chocolate. Mix the ingredients well until the orange colouring and oil are fully incorporated. Then, take a teaspoon of the orange chocolate and pour it onto a parchment paper. Use the spoon to give this chocolate a circular shape. To create the stem, mix the orange chocolate with 1 to 2 drops of green food colouring. You can use a piping bag or a toothpick to create the stem. Once you have created the pumpkin shape, refrigerate the tray for 15 minutes. After 15 minutes, use black Wilton gel to give your pumpkin chocolate a face.1 teaspoon canola oil, orange and green food coloring gel, Wilton black gel tube
- Use the white chocolate that was set aside and spread a thin layer onto the brownies. Then, place a white chocolate ghost or pumpkin on top of each brownie.
Notes
Storage Instructions: Store the brownies in a closed container at room temperature for up to 3 days.