Halloween Brownie Recipes With Pictures

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LEFTOVER HALLOWEEN CANDY BAR BLONDIES



Leftover Halloween Candy Bar Blondies image

Got some leftover Halloween candy? Turn it into a dessert your whole family will love. These blonde brownies are enhanced by bits of candy bars. Use chocolate candies for a sweet taste, or use nut-based candies for a rich taste.

Provided by Bibi

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 45m

Yield 12

Number Of Ingredients 8

2 cups brown sugar, packed
½ cup butter, at room temperature
2 eggs, beaten
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped chocolate candy bar pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking pan.
  • Combine brown sugar and butter in a large mixing bowl. Add eggs and vanilla extract, stirring until all is well combined.
  • Combine flour, baking powder, and salt in a bowl. Add flour mixture to egg mixture, stirring only until incorporated. Fold in candy pieces. Spread batter into the prepared pan; mixture will be thick.
  • Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool 10 minutes before slicing.

Nutrition Facts : Calories 355 calories, Carbohydrate 56.8 g, Cholesterol 52.1 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 352.7 mg, Sugar 42.6 g

MAKE-YOUR-OWN HALLOWEEN BROWNIES



Make-Your-Own Halloween Brownies image

Let your little ones get in on the decorating action by putting out plenty of toppings and allowing them to create their own Halloween brownie masterpiece.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 6

Number Of Ingredients 6

1 box (18.3 oz) Betty Crocker™ Fudge Brownie Mix (or your favorite variety)
Water, oil and eggs called for on brownie mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Assorted liquid food colors
Betty Crocker™ black decorating gel or icing
Assorted candies and snacks for decorating, such as candy corn, candy sprinkles, Bugles™ snacks, candy eyeballs, mini candy-coated milk chocolate candies, black licorice

Steps:

  • Heat oven to 350°F. Make and bake brownies as directed on box for 8- or 9-inch square pan. Cool completely, about 1 1/2 hours. Cut into 6 rectangles.
  • Divide frosting among small bowls, and color to desired shades with liquid food colors. Use frosting, black gel or icing and candies to decorate as desired, using photo as a guide.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 30 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 260 mg, Sugar 48 g, TransFat 0 g

HALLOWEEN BROWNIES



Halloween Brownies image

Everyone at your Halloween party will fall for these scary treats: decadently rich and fudgy brownies topped with a gooey marshmallow spider web and adorable candy spiders.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 24 brownies

Number Of Ingredients 15

Nonstick cooking spray, for the baking dish and parchment
1 cup all-purpose flour (see Cook's Note)
1/3 cup Dutch-process cocoa
2 sticks (1 cup) unsalted butter, cut into small pieces
16 ounces bittersweet chocolate (72% cacao or higher), cut into small pieces
1 cup firmly packed dark brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large eggs
8 chocolate cream-covered biscuit sticks, such as Pocky
4 large malted milk balls
1 cup mini marshmallows
4 brown chocolate-coated candies, such as M&M's
Edible red luster dust, for dusting

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously coat a 9-by-13-inch baking dish with nonstick spray and line with parchment with a 2-inch overhang on the long sides. Coat the parchment with the spray as well.
  • Whisk together the flour and cocoa in small bowl. Set aside.
  • Fill a medium saucepan with 1 inch of water. Bring to a boil, then reduce the heat to low. Combine the butter and 8 ounces of the chocolate in a medium heatproof bowl. Set the bowl over the saucepan and heat, stirring, until melted and smooth, about 6 minutes. Set aside. Reserve the saucepan and water.
  • Vigorously whisk together the brown sugar, granulated sugar, vanilla, salt and eggs in a large bowl until the mixture is light and foamy. Stir in the chocolate-butter mixture. Fold in the flour mixture. Pour the batter into the prepared baking dish and spread evenly. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely.
  • Meanwhile, bring the water in the reserved saucepan back to a boil, then reduce the heat to low. Set another medium heatproof bowl over the saucepan, add the remaining bittersweet chocolate and heat, stirring, until melted, about 6 minutes.
  • Use the parchment overhang to remove the cooled brownie from the baking dish and transfer to an upside down rimmed baking sheet. Trim the parchment so that it is flush with the brownie edge and slightly hidden.
  • Transfer 1/4 cup of the melted chocolate to a small bowl and keep warm. Pour the remaining chocolate over the brownie and spread to evenly cover. Cool until set.
  • Cut off the uncoated ends of the biscuit sticks (discard or eat) so only the chocolate-covered parts remain. Cut each chocolate-covered part into 8 equal pieces. In pairs, dip one end of each small piece into the reserved melted chocolate and lay the pairs on a baking sheet so that they overlap slightly in the shape of a V. Repeat with remaining biscuit pieces until you have 32 total Vs (these will be the legs for your spiders). Refrigerate until set.
  • Trim the bottoms off the malted milk balls so they lay flat. Set aside.
  • Microwave the marshmallows in a medium microwave-safe bowl, stirring once or twice, until melted, about 30 seconds.
  • Working near the brownie, dip the tips of your fingers in the melted marshmallow. Lightly press your fingers together then pull them apart, stretching out webbed bands of marshmallow. Carefully place on the top and sides of the brownie to create a spider web pattern.
  • To make spiders on top of the marshmallow web: arrange the trimmed malted milk balls on the web cut-side down. Place a chocolate-coated candy in front of each malted milk ball, pressing gently to adhere to the chocolate. Arrange 4 sets of legs on each side of each spider body, pressing gently to adhere. Lightly dust the spiders with red luster dust.
  • Cut the brownie into squares and serve.

HALLOWEEN BROWNIES



Halloween brownies image

Forget packets of sweets - if you want a real treat at Halloween, these decadent spooky brownies will do the trick. Both kids and adults will love them

Provided by Cassie Best

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

200g butter
200g dark chocolate, roughly chopped
4 large eggs
350g caster sugar
100g plain flour
50g cocoa powder
100g milk chocolate, chopped
100g white chocolate, chopped
12 créme-filled chocolate sandwich cookies
12 sugar-coated chocolates
red and black icing pens

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Melt the butter and dark chocolate in a heatproof bowl set over a small pan of just simmering water. Stir until completely smooth, then leave to cool for 10 mins.
  • Beat the eggs and sugar with an electric whisk until thick and pale - the mixture should double in volume and leave a trail when the beaters are lifted. Pour the cooled dark chocolate mixture around the edge of the bowl. Sift over the flour and cocoa, add the milk chocolate, and gently fold everything together with a spatula or large metal spoon. Pour into the prepared tin and bake for 35-40 mins.
  • Meanwhile, make the 'eyeballs'. Melt the white chocolate in a heatproof bowl over the pan of just simmering water. Stir until smooth. Dip each cookie into the chocolate to cover one side. Stick a sugar-coated chocolate in the centre of each, then leave to set. When the chocolate is fully dry, pipe a pupil and red veins onto each eyeball using the icing pens.
  • Remove the traybake from the oven, and immediately push the eyeballs into the surface in even rows - do this gently, so they're just pushed in slightly. Leave to cool completely. Cut into 12 squares.

Nutrition Facts : Calories 556 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

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