Description
A fun and festive twist on traditional brownies, adorned with white chocolate drizzles and candy eyes for a Halloween treat that’s rich, fudgy, and utterly delightful.
Ingredients
Scale
- 1/2 Cup Butter (unsalted)
- 1/4 Cup Semisweet Chocolate Chips
- 2 teaspoons Vanilla Extract
- 2 large eggs
- 3/4 Cup All-Purpose Flour
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 1/3 Cup Dutch Process Cocoa
- 1/4 teaspoon Salt
- 32 Candy Eyes
- 1 Cup White Chocolate Chips
Instructions
- Melt Butter and Chocolate: In a large mixing bowl, combine the butter and semisweet chocolate chips. Microwave in 30-second intervals until melted and smooth.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, brown sugar, granulated sugar, Dutch cocoa, and salt.
- Combine Wet and Dry: Mix in the eggs and vanilla extract with the melted butter and chocolate. Gradually stir in the dry mixture until well combined.
- Bake the Brownies: Grease a 9×9-inch baking pan, pour in the batter, and bake at 350°F (175°C) for 30-35 minutes.
- Cool and Prepare for Decorating: Let the brownies cool in the pan for 5 minutes, then cool completely on a wire rack for at least 30 minutes.
- Decorate: Melt white chocolate chips, drizzle over the brownies, and place two candy eyes on each brownie.
- Cool Once More: Allow the drizzled brownies to set for 10-15 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. These brownies can be frozen for up to 3 months!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg