Halloween Brownies With Brownie Mix Recipes

SPOOKY BOO BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8- or 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for 8- or 9-inch square pan. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.
• Heat frosting in microwavable bowl uncovered on High 20 to 30 seconds, stirring every 10 seconds, until frosting can be stirred smooth and fluid. If frosting becomes too firm while decorating, microwave 5 seconds; stir.
• Top each brownie with 1 large marshmallow. Spoon 1 tablespoon frosting over each marshmallow to coat. Let stand until frosting is set, about 30 minutes. Use black gel to make eyes and mouths.

HALLOWEEN CANDY BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, mix brownie mix, oil, water and eggs with spoon until well blended. Stir in pretzels and 1 cup of the peanut butter cups minis. Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove from oven to cooling rack. Cool completely, at least 1 hour.
• Frost with frosting. Sprinkle top with remaining 1/2 cup peanut butter cups minis, the Reese's™ Mini Pieces™ and sprinkles. Cut into 6 rows by 4 rows.

HALLOWEEN BROWNIES

Steps:

• Prepare brownie batter according to box directions, but add vanilla extract and 1 teaspoon instant espresso powder dissolved in the wet ingredients. To do this, I generally just add it straight to the water before adding to the batter. Fold in mini chocolate chips.
• Bake according to package directions.
• When brownies are cooled, drizzle with slightly warm cookie icing.
• While tacky, sprinkle with favorite sprinkles and allow to set before cutting.
• If you've tried this recipe, let us know how it was!

WITCH'S BREW BROWNIES

Steps:

• Make brownies according to instructions on the box.
• Pour brownie mix into pan and top with Halloween candy. Save half to place on top at the end.
• Bake according to package instructions.
• 5 minutes before the brownies have finished baking add the remaining Halloween candy to the top of the brownies.
• When the brownies have finished baking remove them from the oven and add the edible eyes. Let cool.
• Enjoy!

HALLOWEEN BROWNIES (GRAVEYARD TOMBSTONE BROWNIES)

Steps:

• Line a 9 x 13" baking pan with parchment paper to make removal easy. Follow the instructions according to the box brownie mix. Allow the baked brownies to cool before decorating.
• Frost the top of the brownies. Add the tombstones and crumbled Oreo cookies to create fresh graves in front of each tombstone. Cut three pretzels in half and use the top portion of the pretzel to create a skeletal rib cage in front of each tombstone. Use the remaining pieces for the arms and legs. Pop in a mini marshmallow for the skull. Just get creative.

HALLOWEEN BROWNIES

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.

MONSTER MASH HALLOWEEN BROWNIES

Steps:

• Preheat oven to temperature on brownie package.
• Spray an 8x12 pan with butter flavored non stick spray. Line the pan with parchment paper, and spray the parchment lightly.
• In a bowl, stir together the brownie mix, eggs, oil, and water until just combined. Spread the brownie batter evenly into the bottom of the prepared baking dish. Press the peanut butter cups into the brownie mixture.
• Bake according to package directions. Cool brownies in the pan for 15 minutes. Carefully grasp the parchment paper and transfer the brownies to a wire rack to cool completely.
• Place the powdered sugar in a large bowl. With a hand mixer, beat the sugar on low for a minute to break up the lumps. Add the butter and cream cheese, and beat on low to medium low until the mixture is crumbly.
• Gradually add the vanilla and milk, beating the frosting until desired consistency.
• Divide the frosting into two smaller bowls. Tint the bowls with gel icing color to desired shade. Stir well to blend.
• Frost the brownies with a generous amount of icing, alternating colors. Using a wooden skewer or knife, create a swirl pattern in the frosting.
• Top with desired sprinkles and candy.
• Cut into squares and enjoy.

LOADED CREAM CHEESE HALLOWEEN BROWNIES

Steps:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
• To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don't scramble.
• Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
• Add the flour, salt, and stir until smooth and combined without overmixing.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
• To a medium bowl, add the cream cheese, egg, sugar, and beat with a handheld electric mixer on high speed for about 2 minutes, or until mixture is smooth. Stop to scrape down the sides of the bowl as necessary.
• Add the Yellow Food Color, Red Food Color, and mix to incorporate. As needed, add additional drops of food color to achieve the desired shade of orange. Remember to add slowly because you can't un-do it once you add it.
• Turn mixture out over the brownie layer in heaping tablespoon-sized dollops, leaving a bare 1/2-inch perimeter around the edges (the cream cheese is prone to burning if you add it right up to the edge so leave some space). Take your time and evenly smooth the dollops together to form an solid layer.
• Evenly sprinkles the sandwich cookies, chocolate chips, and bake for about 43 to 45 minutes, or until brownies are done. The toothpick test is tricky since you'll hit melted chocolate chips and soft cream cheese, but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel 'thick' and set and not runny.
• Allow brownies to cool uncovered on a wire rack for about 2 hours.
• Cover with foil and refrigerate for at least 3 to 4 hours (I prefer overnight) before slicing and serving. The cream cheese needs to be chilled and set before slicing.

HALLOWEEN GHOST BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Prepare your brownie mix according to the directions on the box.
• Grease the brownie pan
• Pour batter equally into the 12 cavities of the pan.
• Bake for 20-25 minutes, or until a toothpick comes out clean when inserted.
• Remove from the oven, and allow to cool completely, then remove from the pan.
• Place brownies on parchment paper and place one marshmallow in the center of the brownies.
• Pour white chocolate into a microwave safe bowl and heat in 1 minute increments, until fully melted, stirring well between each heating session.
• Using a spoon, drizzle the melted white chocolate over the top of the marshmallow, and onto the brownie.
• Refrigerate for 10 minutes once you've completed the step above on all brownies.
• Place semi sweet chocolate into the corner of a ziplock baggie and heat in the microwave for 45 seconds. Remove and massage with your hand to help melt all of the chocolate. If not fully melted, heat for an additional 20 seconds, and massage again.
• Snip the opposite corner off the baggie, and insert the piping tip, and move chocolate to that side of the baggie.
• Gently squeeze chocolate through the piping tip to make one dot for each of the eyes, and an oval for the mouth.

GHOST BROWNIES

Steps:

• Preheat oven to 350 degrees. Generously grease 24-well mini muffin tin with vegetable oil or non-stick cooking spray.
• In large bowl, combine brownie mix, eggs, oil, and water or follow instructions on your favorite brownie mix. Stir until just combined. Fill wells ¾ full with batter.
• Bake 8-10 minutes or until toothpick comes out clean when inserted into middle of brownie.
• While brownies are cooking, draw a ghost face on each marshmallow with food writer or gel writer and set aside.
• Remove brownies from oven. (If using chocolate kisses, press 1 into the middle of each brownie, point side down until it's flush with top of brownie. This step is optional, but adds a little crunch and extra chocolate in the middle.) Allow brownies to cool in pan for at least 10 minutes.
• Remove brownies from pan and place on parchment lined baking sheet for easy clean up. Melt white chips and 2-3 teaspoons vegetable oil in microwave safe bowl or glass measuring cup for easy pouring. Chocolate should be thin enough to pour easily. Add more oil if necessary to thin chocolate.
• Pour small amount of chocolate on top of brownie in center (about 1 teaspoon). Then top with marshmallow. Chill 5-10 minutes or until chocolate has set.