Halloween brownies are a fun way to add something sweet to your October plans. These recipes cover a range of flavors and simple decorations that work for parties or everyday treats. You will see ideas that use pantry staples and do not require special tools. Some are quick to make while others include small twists like added toppings. Look through the list and choose the ones that fit your schedule and tastes.
Helpful Tips Before You Start
A few simple steps will help your brownies turn out great every time.
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3 Pieces in 1 set: including 3 pieces of spiderweb tablecloths totally in 3 different styles, namely round spiderweb with stars and spiders table topper, spiderweb table runner, and lace spiderweb fireplace mantle, sufficient quantity for using and meeting your needs
[Halloween Spider Molds Silicone]: You will get 1 pcs spider webs silicone molds and 1 pcs spider resin mold with cool elements. Using these halloween chocolate molds to decorate cake is a good choice
[Spider Fondant Mold]: Spider Silicone Fondant Mold, it's easy to create detailed shapes in exciting designs, great for making cake decorating. You will get 2pcs Spider Silicone Molds, 2pcs Spider Web Silicone Molds.The size of each mold is different; Please refer to the picture for the specific size
Use Gel Food Coloring
Gel colors keep batter thick while creating bright orange or black shades for spooky designs.
Cool Brownies Fully Before Decorating
Warm brownies melt candy eyes and chocolate drizzles, so let them reach room temperature first.
Chill Before Cutting Shapes
Place the cooled pan in the fridge for 30 minutes to get clean edges with ghost or pumpkin cutters.
Stir in Candies Last
Add Halloween candy pieces at the end of mixing so they stay whole instead of sinking or melting.
Pumpkin Cheesecake Swirl Brownies
These brownies combine a fudgy chocolate base with a creamy pumpkin cheesecake layer swirled on top. They bring a seasonal touch that works well for fall gatherings or Halloween parties. The result is a rich chocolate flavor balanced by warm pumpkin spice and a smooth, tangy cheesecake texture.
Serves 4 people.
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Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F and line a small 8×8 baking pan with parchment paper.
- Melt the butter in a medium bowl, then stir in 1/2 cup sugar and the cocoa powder until smooth.
- Add the egg and vanilla extract to the chocolate mixture and mix well.
- Stir in the flour and salt until just combined, then spread the batter evenly in the prepared pan.
- In a separate bowl, beat the cream cheese with 2 tablespoons sugar until creamy.
- Mix in the egg yolk, pumpkin puree, and pumpkin pie spice until fully blended.
- Drop spoonfuls of the pumpkin cheesecake mixture over the brownie batter.
- Use a knife to swirl the two mixtures together gently, creating a marbled pattern.
- Bake for 25 to 28 minutes until the center is set but still slightly soft.
- Cool completely in the pan before cutting into squares.
Extra Tips
For the best swirl effect, avoid overmixing the layers once you drop the cheesecake batter. These brownies taste even better the next day after the flavors have settled. Store leftovers in an airtight container in the fridge for up to three days, and let them sit at room temperature for a few minutes before serving to soften the texture.Course: Dessert Cuisine: American Equipment: Mixing bowls, 8×8 baking pan, whisk, parchment paper
Black Cocoa Spiderweb Brownies
These black cocoa spiderweb brownies stand out with their deep dark color and simple white chocolate design on top. The black cocoa gives them a bold look that fits right into Halloween spreads. They come out fudgy inside with a solid chocolate flavor that holds up well at parties or casual get-togethers.
The white chocolate web adds a light contrast without extra sweetness. This version works best when you want a quick brownie that still feels themed for the season.
Serves 4 people.
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One 18 oz box of Duncan Hines Classic Milk Chocolate Brownie Mix
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup black cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees and line an 8×8 baking pan with parchment paper.
- Melt the butter in a saucepan over low heat, then stir in the sugar until combined.
- Remove the pan from heat and whisk in the eggs one at a time along with the vanilla extract.
- Stir in the black cocoa powder, flour, and salt until the batter is smooth and no dry streaks remain.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20 to 25 minutes until the center is just set.
- Melt the white chocolate chips in a small bowl in the microwave in 20-second bursts, stirring between each.
- Spoon the melted white chocolate into a zip-top bag, snip a tiny corner, and pipe a spiderweb pattern over the cooled brownies.
Extra Tips
Let the brownies cool fully before piping the web so the lines stay sharp. If the white chocolate thickens while you work, warm it for a few seconds to loosen it again. Cut the brownies into four squares for even portions.Course: Dessert Cuisine: American Equipment: Saucepan, Mixing Bowl, 8×8 Baking Pan, Piping Bag
Caramel Apple Crumble Brownies
These brownies layer fudgy chocolate with tender apples and a buttery oat crumble. Caramel runs through the middle to tie the flavors together. They suit Halloween parties or any fall gathering where you want a handheld dessert with both soft and crisp textures.
The chocolate base stays dense while the apples soften during baking and the crumble adds crunch on top. Each bite balances rich cocoa with sweet-tart fruit and sticky caramel.
Serves 4 people.
Ingredients
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 medium apples, peeled and diced
- 1/4 cup caramel sauce
- 1/4 cup rolled oats
- 2 tablespoons brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon unsalted butter, softened
Instructions
- Heat the oven to 350 degrees and line a small baking pan with parchment.
- In a mixing bowl, stir together the melted butter and granulated sugar until smooth. Add the egg and mix well.
- Stir in the cocoa powder, 1/3 cup flour, and salt until no dry streaks remain. Spread the batter evenly in the prepared pan.
- Scatter the diced apples over the brownie batter. Drizzle the caramel sauce across the apples.
- In a separate bowl, combine the oats, brown sugar, and remaining 3 tablespoons flour. Work in the softened butter with your fingers until the mixture forms coarse crumbs. Sprinkle the crumble evenly over the caramel layer.
- Bake for 25 to 28 minutes until the crumble turns golden and a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool in the pan before slicing.
Extra Tips
Use firm apples so they keep some shape after baking. If the caramel is very thick, warm it slightly for easier drizzling. Store leftovers in an airtight container at room temperature for up to two days; the crumble stays crisp when kept out of the fridge.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Pan, Whisk
Oreo Ghost Stuffed Brownies
These Oreo Ghost Stuffed Brownies hide a fun surprise inside each square. An Oreo gets coated in white chocolate and finished with candy eyes to look like a ghost before it bakes into fudgy chocolate batter.
The brownies stay moist with a slight crunch from the cookie center. They suit Halloween parties or after-school treats when you want something quick that still feels special.
Serves 4 people.
Ingredients
- 4 Oreo cookies
- 1/2 cup white chocolate chips
- 8 candy eyes
- 4 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Line a small baking pan or divide batter into four muffin cups. Preheat the oven to 350 degrees F.
- Place the white chocolate chips in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until melted and smooth.
- Dip or spread the melted white chocolate over each Oreo cookie. Add two candy eyes to each cookie while the chocolate is still soft. Set the ghost Oreos aside on parchment paper.
- In a mixing bowl, melt the butter. Stir in the sugar until combined, then add the egg and vanilla extract and mix well.
- Add the cocoa powder, flour, and salt to the bowl. Stir until the batter is thick and no dry streaks remain.
- Spoon a small amount of batter into the bottom of each prepared spot. Place one ghost Oreo on top of the batter. Cover with the remaining batter.
- Bake for 18 to 22 minutes until the tops look set and a toothpick inserted near the edge comes out with a few moist crumbs. Cool before serving.
Extra Tips
Let the white chocolate on the Oreos set fully before adding them to the batter so the ghost faces stay neat. If the brownies cool too much, a quick 10-second microwave warm-up brings back the soft texture without melting the decorations.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Pan, Microwave-Safe Bowl
Blood Orange Fudge Brownies
Blood orange fudge brownies bring a bright citrus note to classic rich chocolate squares. The blood oranges add a slight tartness that balances the dense fudge texture. This version works well for Halloween gatherings or as a simple fall dessert when you want something a bit different from plain brownies.
The finished bars have a moist center and a thin crackly top. Blood orange zest and juice go right into the batter for even flavor throughout.
Serves 4 people.
Ingredients
- 4 tablespoons unsalted butter
- 2 ounces dark chocolate, chopped
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- Zest of 1 blood orange
- 2 tablespoons blood orange juice
- 1/4 teaspoon salt
- Blood orange slices for garnish
Instructions
- Preheat the oven to 350 degrees F and line a small 8×8 baking pan with parchment paper.
- Melt the butter and dark chocolate together in a small saucepan over low heat. Stir until smooth, then remove from heat.
- Stir the sugar into the melted chocolate mixture until combined. Add the egg and mix well.
- Add the flour, cocoa powder, blood orange zest, blood orange juice, and salt. Stir until no dry streaks remain.
- Pour the batter into the prepared pan and spread evenly. Bake for 20 to 22 minutes until the edges look set and a toothpick comes out with a few moist crumbs.
- Cool the brownies in the pan before slicing into four pieces. Top each piece with a blood orange slice before serving.
Extra Tips
Use room temperature egg so the batter stays smooth after the chocolate cools slightly. For a stronger citrus flavor, add an extra teaspoon of zest. Store leftovers in an airtight container at room temperature for up to two days. Warm a square briefly in the microwave if you prefer a softer texture.Course: Dessert Cuisine: American Equipment: Saucepan, Mixing Bowl, 8×8 Inch Baking Pan
Candy Corn Layered Brownies
These brownies build a fudgy base with a middle layer of softened candy corn and a white chocolate top. They suit a small Halloween gathering or an easy weekend bake when you want something festive without much fuss.
The result gives chewy candy corn pieces against dense chocolate, finished with a smooth white chocolate layer that sets nicely.
Serves 4 people.
Ingredients
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup candy corn, divided
- 1/4 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line an 8-inch square pan with parchment paper.
- Melt the butter in a saucepan over low heat, then stir in the sugar until combined.
- Remove from heat and whisk in the eggs and vanilla extract.
- Stir in the cocoa powder, flour, and salt until the batter is smooth.
- Pour half the batter into the prepared pan and scatter 1/2 cup of the candy corn over it.
- Spread the remaining batter on top to cover the candy corn.
- Bake for 25 minutes, then let the brownies cool completely in the pan.
- Melt the white chocolate chips and spread them evenly over the cooled brownies.
- Press the remaining 1/4 cup candy corn into the white chocolate layer before it sets.
Extra Tips
Chop larger candy corn pieces before adding them so they melt slightly into the middle layer during baking. If the white chocolate firms too quickly, warm it gently again before pressing in the final candy corn. Store leftovers in an airtight container at room temperature for up to three days.Course: Dessert Cuisine: American Equipment: Saucepan, Mixing bowl, 8-inch square pan
Peanut Butter Monster Brownies
These brownies combine rich chocolate with creamy peanut butter swirls and playful candy toppings that give them a fun monster look. They work well for Halloween gatherings or any time you want a simple treat that feels festive without extra fuss. The texture stays fudgy in the center with a slight chew around the edges.
Serves 4 people.
Ingredients
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/4 cup Reese’s Pieces
- 10 candy eyes
Instructions
- Preheat the oven to 350 degrees F and line an 8×8 baking pan with parchment paper.
- Melt the butter and semi-sweet chocolate chips together in a microwave-safe bowl, stirring until smooth.
- Stir the granulated sugar into the chocolate mixture until fully combined.
- Add the eggs and vanilla extract, mixing well after each addition.
- Fold in the all-purpose flour, unsweetened cocoa powder, and salt until no dry streaks remain.
- Pour the batter into the prepared pan and smooth the top.
- Drop spoonfuls of creamy peanut butter across the surface and swirl gently with a knife.
- Scatter Reese’s Pieces over the top.
- Bake for 25 to 28 minutes until the center is just set.
- Let the brownies cool completely in the pan, then press candy eyes onto the surface before cutting into squares.
Extra Tips
Press the candy eyes on while the brownies are still slightly warm so they stick without sliding. If you want a stronger peanut butter flavor, use crunchy peanut butter in the swirl step. Store leftovers in an airtight container at room temperature for up to three days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, 8×8 Baking Pan, Whisk
Toasted Marshmallow S’mores Brownies
These brownies combine a graham cracker base with a fudgy chocolate layer and a topping of marshmallows that toast until golden. The result gives you the familiar s’mores taste in an easy square that holds up well on a plate.
They suit Halloween gatherings or any autumn evening when you want a simple dessert without much fuss. The edges stay slightly crisp while the center stays soft and the marshmallow layer adds chew.
Serves 4 people.
Ingredients
- 4 tablespoons unsalted butter
- 2 ounces semisweet chocolate
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup all-purpose flour
- Pinch of salt
- 4 graham crackers, broken into pieces
- 1 cup mini marshmallows
- 1/4 cup milk chocolate chips
Instructions
- Heat the oven to 350 degrees and line a small 8 by 8 inch pan with parchment paper.
- Melt the butter and semisweet chocolate together in a small saucepan over low heat. Remove from heat and stir in the sugar until smooth.
- Beat in the egg, then add the flour and salt. Stir just until combined.
- Scatter the graham cracker pieces across the bottom of the prepared pan. Pour the brownie batter over them and spread evenly.
- Sprinkle the milk chocolate chips on top of the batter. Add the mini marshmallows in an even layer.
- Bake for 20 minutes. Switch the oven to broil for the last 1 to 2 minutes to toast the marshmallows, watching closely so they do not burn.
- Cool the brownies in the pan before cutting into four squares.
Extra Tips
Break the graham crackers into uneven pieces so some stay visible after baking. If you want a stronger graham flavor, press a few extra pieces into the batter before adding the marshmallows. Leftovers keep in an airtight container at room temperature for two days. Reheat individual squares for 10 seconds in the microwave to soften the marshmallow layer again.Course: Dessert Cuisine: American Equipment: Small saucepan, 8×8 baking pan, mixing bowl, oven, spatula
Dark Chocolate Cherry Bat Brownies
These brownies pair rich dark chocolate with tart cherries for a dessert that stands out at any fall gathering. They suit Halloween parties or weeknight baking when you want something simple yet themed. The result is a fudgy center with chewy edges and pockets of fruit.
Serves 4 people.
Ingredients
- 4 ounces dark chocolate, chopped
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 cup fresh cherries, pitted and quartered
- ¼ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and line a small square baking pan with parchment paper.
- Melt the dark chocolate and butter together in a microwave-safe bowl, stirring until smooth.
- Stir the sugar into the melted mixture until combined, then add the eggs one at a time followed by the vanilla extract.
- Fold in the flour and cocoa powder until no dry streaks remain.
- Gently mix the quartered cherries into the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25 to 28 minutes until a toothpick comes out with a few moist crumbs.
- Cool completely in the pan before lifting out.
- Melt the chocolate chips and pipe small bat shapes onto parchment paper, then let them set.
- Cut the brownies into squares or use a bat-shaped cutter, then place one chocolate bat on each piece.
Extra Tips
Melt the chocolate chips slowly so they stay glossy for piping the bats. If fresh cherries are out of season, thawed frozen ones work as long as excess juice is drained first. Store cooled brownies in an airtight container at room temperature for up to three days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Pan, Microwave
Red Velvet Witch’s Hat Brownies
These red velvet brownies bring a bright color and fudgy bite that stand out on any Halloween spread. The real draw is the witch hat topper made from a cookie base and a cone dipped in chocolate, which turns a simple brownie into a themed treat without much extra work. They work well for small gatherings or as a fun project to make with kids before a party.
The flavor stays classic red velvet with a mild cocoa note and a touch of vanilla, while the chocolate cone adds crunch and extra richness on top.
Serves 4 people.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
- 4 chocolate sandwich cookies
- 4 sugar cones
Instructions
- Preheat the oven to 350 degrees and line a small baking pan with parchment paper.
- In a mixing bowl, stir together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring, then mix well.
- Sift in the cocoa powder, flour, and salt. Stir until just combined and no dry streaks remain.
- Pour the batter into the prepared pan and spread it evenly. Bake for 22 to 25 minutes until a toothpick comes out with a few moist crumbs. Let the brownies cool completely in the pan.
- Melt the dark chocolate chips in the microwave in 30-second bursts, stirring between each until smooth. Dip the open end of each sugar cone into the melted chocolate and press it onto the center of a chocolate sandwich cookie. Let the hats set on a plate.
- Cut the cooled brownies into four squares. Place one finished hat on top of each brownie square.
Extra Tips
Use room temperature eggs so the batter mixes evenly and bakes to a consistent texture. If the chocolate thickens while you work, warm it for a few seconds to keep it fluid for dipping. Store any leftovers in an airtight container at room temperature for up to two days to maintain the cone’s crispness.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Pan, Microwave
Bourbon Pecan Pie Brownies
These brownies combine a fudgy chocolate base with a gooey pecan pie layer that includes a splash of bourbon. They work well for adult Halloween gatherings or as a rich treat to share after trick-or-treating. The result is a chewy brownie with a sticky, nutty topping that balances sweetness and warmth.
Serves 4 people.
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- 1/2 cup corn syrup
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and line an 8×8 baking pan with parchment paper.
- In a mixing bowl, stir together the melted butter, granulated sugar, and cocoa powder until smooth.
- Add two eggs and the vanilla extract, then mix in the flour until just combined.
- Spread the brownie batter evenly in the prepared pan.
- In a separate bowl, whisk the remaining egg with the corn syrup, brown sugar, bourbon, and salt.
- Stir the pecan halves into the topping mixture.
- Pour the pecan mixture over the brownie batter and spread it gently to cover.
- Bake for 35 to 40 minutes until the topping is set and the edges look firm.
- Cool completely in the pan before cutting into four squares.
Extra Tips
Let the brownies cool fully so the pecan layer firms up and slices cleanly. If you want less bourbon flavor, reduce it to two tablespoons and add two tablespoons of water instead. Store leftovers in an airtight container at room temperature for up to three days.Course: Dessert Cuisine: American Equipment: Mixing Bowls, 8×8 Baking Pan, Whisk
White Chocolate Cranberry Spider Brownies
These brownies bring a fun Halloween twist with tart cranberries and creamy white chocolate. The spiders on top are made from dried cranberries and simple white chocolate lines, making them easy to assemble without extra tools. They work well for a small gathering or as a quick treat to share.
The base stays fudgy from the butter and cocoa, while the white chocolate adds sweetness and the cranberries give a pleasant chew. The spiders stay on the surface so they stand out when served.
Serves 4 people.
Ingredients
- 4 ounces unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/3 cup white chocolate chips
- 1/3 cup dried cranberries
- 2 ounces white chocolate, chopped
Instructions
- Melt the butter in a medium saucepan over low heat. Stir in the sugar until combined, then remove from heat and let cool for two minutes.
- Beat in the eggs one at a time until smooth. Add the flour, cocoa powder, and salt. Stir just until no dry streaks remain.
- Fold in the white chocolate chips and half of the dried cranberries. Pour the batter into a greased 8-inch square pan and smooth the top.
- Bake at 350 degrees for 22 to 25 minutes until a toothpick comes out with a few moist crumbs. Cool completely in the pan.
- Melt the chopped white chocolate in a microwave-safe bowl in 20-second bursts. Use a spoon to draw four thin lines from each remaining cranberry to form spider legs on top of the cooled brownies.
Extra Tips
Place the spiders right after the brownies cool so the white chocolate sets without sinking. Store leftovers in an airtight container at room temperature for up to two days. If you want firmer spiders, chill the brownies for 15 minutes after decorating.Course: Dessert Cuisine: American Equipment: Medium Saucepan, Mixing Bowl, 8-inch Square Pan
Nutella Hazelnut Cauldron Brownies
These brownies bring a rich chocolate base together with creamy Nutella swirls and toasted hazelnuts for a treat that feels both familiar and festive. They work well for Halloween parties or casual fall gatherings where you want something handheld and shareable. The texture stays fudgy in the center with a light crackle on top and a steady crunch from the nuts.
Serves 4 people.
Ingredients
- 1/2 cup unsalted butter
- 4 ounces semisweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/3 cup Nutella
- 1/2 cup hazelnuts, chopped and toasted
Instructions
- Preheat the oven to 350 degrees and line a small 8 by 8 inch pan with parchment paper.
- Melt the butter and chopped semisweet chocolate together in a saucepan over low heat, stirring until smooth.
- Remove the pan from heat and whisk in the sugar until fully combined.
- Add the eggs one at a time, then stir in the vanilla extract.
- Fold in the flour, cocoa powder, and salt until no dry streaks remain.
- Spread the batter evenly in the prepared pan.
- Drop spoonfuls of Nutella across the surface and swirl gently with a knife.
- Sprinkle the toasted hazelnuts evenly over the top.
- Bake for 25 to 28 minutes until the edges look set but the center still has a slight give.
- Cool completely in the pan before cutting into squares.
Extra Tips
Press the hazelnuts lightly into the batter right after swirling the Nutella so they stay in place during baking. If you want a stronger hazelnut flavor, warm the Nutella for ten seconds in the microwave before swirling. Store cooled brownies in an airtight container at room temperature for up to three days.Course: Dessert Cuisine: American Equipment: Saucepan, Mixing Bowl, 8×8 Baking Pan
Cinnamon Sugar Churro Brownies
These Cinnamon Sugar Churro Brownies pair fudgy chocolate with a crisp cinnamon sugar crust. They suit Halloween parties or casual fall get-togethers when you want a simple spiced dessert.
The brownies stay moist inside while the topping adds crunch and warm flavor. The cinnamon stands out without overpowering the chocolate base.
Serves 4 people.
Ingredients
- 4 tablespoons unsalted butter
- 2 ounces semi-sweet chocolate
- 3/4 cup granulated sugar, divided
- 1 large egg
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees and line a small baking pan with parchment.
- Melt the butter and semi-sweet chocolate together in a heat-safe bowl until smooth.
- Stir 1/2 cup of the granulated sugar into the melted mixture, then add the egg and mix until combined.
- Add the flour and cocoa powder and stir just until no dry streaks remain.
- Pour the batter into the prepared pan and spread it evenly.
- Mix the remaining 1/4 cup granulated sugar with the ground cinnamon and sprinkle it over the batter.
- Bake until the edges look set and a toothpick comes out with a few moist crumbs.
- Cool in the pan before slicing.
Extra Tips
Sprinkle the cinnamon sugar right before baking so it forms a light crust instead of sinking. Warm individual squares briefly in the microwave to soften the center while keeping the topping crisp. Store leftovers in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: Mexican Equipment: Mixing Bowl, Baking Pan, Oven
Salted Caramel Pretzel Crunch Brownies
These brownies combine fudgy chocolate with gooey caramel and a crunchy pretzel topping. The salty crunch balances the sweetness and makes them a hit at fall gatherings or Halloween movie nights.
The texture stays soft in the center with a crisp edge from the pretzel layer. A light sprinkle of sea salt at the end brings out the caramel flavor without overpowering the chocolate.
Serves 4 people.
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup salted caramel sauce, divided
- 1 cup pretzels, crushed
- 2 tablespoons brown sugar
- 1/2 teaspoon flaky sea salt
Instructions
- Preheat the oven to 350 degrees and line an 8×8 baking pan with parchment paper. In a mixing bowl, stir together the melted butter and granulated sugar until smooth. Add the eggs and mix until combined.
- Stir in the cocoa powder, flour, and salt until no dry streaks remain. Pour the batter into the prepared pan and spread it evenly.
- Drizzle half of the salted caramel sauce over the batter and use a knife to gently swirl it through the top layer.
- In a small bowl, toss the crushed pretzels with the remaining caramel sauce and the brown sugar until the pieces are lightly coated. Sprinkle this mixture evenly over the brownie batter.
- Bake for 25 to 28 minutes until the edges look set and a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and sprinkle the flaky sea salt over the top while the brownies are still warm. Let them cool completely in the pan before cutting into four squares.
Extra Tips
Let the brownies cool fully so the caramel sets and the pretzel layer stays crisp instead of sinking. If you need to make them ahead, bake the full pan, cool it, then cut and store the squares in an airtight container at room temperature for up to two days. For a stronger crunch, use thick pretzel twists and crush them by hand rather than grinding them into fine crumbs.Course: Dessert Cuisine: American Equipment: Mixing Bowl, 8×8 Baking Pan, Whisk
