Make Your Own Halloween Brownies Recipes

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

Ingredients

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 WITH POWDERED SUGAR SILHOUETTES

Halloween Brownies with Powdered Sugar Silhouettes image

Make your Halloween celebration extra sweet this year with our recipe for chewy and fudgy brownies. Use stencils to decorate them with powdered-sugar silhouettes of witches, pumpkins, black cats, and spiders.

Provided by Martha Stewart

Categories Brownie Recipes

Yield Makes one 9 - by - 13 - inch pan

Number Of Ingredients 9

Ingredients

6 ounces unsweetened chocolate
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour, sifted
Pinch salt
Orange sanding sugar, or mixture of half confectioners' sugar to half ground ginger, for sprinkling
Nonstick vegetable-oil spray

Steps:

Heat oven to 350 degrees. Lightly spray bottom of a glass or metal 9-by-13-inch pan with cooking spray. Line bottom with parchment paper, and set aside. In the top of a double boiler, melt the chocolate and butter over simmering water, stirring occasionally.
In an electric mixer, beat the sugar and eggs on medium-low speed until fluffy, about 2 minutes. Add the melted-butter mixture. Beat on low speed until combined. Beat in the vanilla, then the flour and salt.
Pour batter into prepared pan. Bake for 20 to 25 minutes or until a cake tester comes out mostly clean (may have traces of brownie if still moist); do not overbake. Let stand on a rack until cool enough to unmold, 20 to 30 minutes. Unmold onto clean piece of parchment paper, flipping over so brownies cool with top side down and parchment-lined side facing up. Carefully peel off parchment paper as soon as possible, while the brownies are still slightly warm, so the surface is smooth for stenciling; let cool completely. Use square and round cookie cutters to cut out shapes. Place stencil on brownie, and carefully sprinkle sanding sugar or confectioners' sugar over stencil; remove stencil. Transfer to serving platter. Repeat until all brownies are used. Save scraps for Brownie Bits.

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