These are what happen when you combine fudgy chocolate brownies with Halloween magic and a serious chocolate addiction. We’re talking rich, dense brownies loaded with chocolate chips, topped with a glossy chocolate ganache, and decorated with spooky Halloween vibes that would make the Sanderson Sisters jealous. They’re so decadent and chocolatey that one bite might just put a spell on you. My friend brought these to our Halloween movie marathon and someone literally said “I put a spell on you… to make more of these.” That’s the kind of witchcraft we’re dealing with here, folks.
Why You’ll Love This Recipe
Double the chocolate means double the happiness (that’s science).
Fudgy, gooey, and ridiculously rich — everything a brownie should be.
The ganache topping makes them look bakery-fancy.
Perfect for Halloween parties or Hocus Pocus watch parties.
Spooky decorations are fun and totally customizable.
Makes enough to feed a coven (or your very hungry family).
The Good Stuff You’ll Need
For the Brownies:
- 1 cup unsalted butter
- 8 oz dark chocolate, chopped (60-70% cacao)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp espresso powder (optional but it makes chocolate taste MORE like chocolate)
- 1 1/2 cups dark chocolate chips
For the Ganache Topping:
- 8 oz dark chocolate, finely chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp corn syrup (for extra shine)
- Pinch of salt
For the Spooky Decorations:
- Purple, orange, and green candy melts or chocolate
- Halloween sprinkles
- Edible eyeballs
- Orange and black sanding sugar
- Mini chocolate chips (for spider bodies)
- Pretzel sticks (for spider legs)
- Candy corn
- Whatever spooky stuff you can find!
Let’s Do This
Step 1: Brownie Base Magic
Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides (this makes removal super easy).
In a large saucepan over low heat, melt butter and chopped chocolate together, stirring constantly until smooth. Remove from heat and let cool slightly.
Whisk sugar into the chocolate mixture until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla.
Step 2: Dry Ingredient Dance
In a separate bowl, whisk together flour, cocoa powder, salt, and espresso powder.
Fold dry ingredients into chocolate mixture until just combined — don’t overmix or you’ll get cakey brownies (and we want FUDGY).
Fold in chocolate chips. Save some willpower for not eating all the batter.
Step 3: Bake to Perfection
Pour batter into prepared pan and spread evenly. Bang the pan on the counter a few times to remove air bubbles.
Bake 30-35 minutes until a toothpick inserted comes out with a few moist crumbs (NOT clean — we want fudgy, remember?).
Let cool completely in the pan. Seriously, don’t rush this or the ganache will melt.
Step 4: Ganache Sorcery
Place chopped chocolate in a heatproof bowl.
Heat cream in a small saucepan until just simmering (tiny bubbles around the edges). Pour over chocolate and let sit for 2 minutes.
Whisk from the center outward until smooth and glossy. Add butter, corn syrup, and salt, whisking until combined.
Let cool for 10-15 minutes until slightly thickened but still pourable.
Step 5: The Chocolate Blanket
Pour ganache over cooled brownies, spreading evenly with an offset spatula. Let it drip down the sides for that professional look.
Let ganache set at room temperature for 30 minutes, or pop in the fridge for 15 minutes to speed things up.
Step 6: Halloween Decoration Station
Melt candy melts in separate bowls (microwave in 30-second bursts, stirring between).
Drizzle colored chocolate over the ganache in spooky patterns. Get creative with zigzags, swirls, or spider webs.
While chocolate is still wet, add sprinkles, edible eyeballs, and sanding sugar.
Make spiders: place a mini chocolate chip for the body, use broken pretzel sticks for legs.
Add candy corn, or pipe “BOO!” with colored melts.
Step 7: The Grand Finale
Let all decorations set completely (about 20 minutes).
Use the parchment overhang to lift brownies out of pan. Cut into squares with a hot, clean knife (wipe between cuts for clean edges).
Prepare for everyone to ask if you went to pastry school.
Serving Suggestions
Serve at room temperature for maximum fudginess.
Pair with cold milk or hot coffee.
Perfect for Halloween parties, movie nights, or “just because it’s October.”
Store in an airtight container at room temperature for 3-4 days.
Switch It Up
Peanut Butter Swirl: Swirl peanut butter into batter before baking.
Mint Magic: Add peppermint extract and top with crushed Andes mints.
Salted Caramel: Drizzle with salted caramel before ganache sets.
S’mores Style: Add mini marshmallows and graham cracker pieces on top.
Orange Twist: Add orange extract to ganache for a Halloween flavor.
Cookie Crumble: Top with crushed Oreos before decorating.
Pro Tips
Don’t Overbake: Brownies continue cooking as they cool. Pull them when slightly underdone.
Room Temp Eggs: They incorporate better and create a smoother texture.
Quality Chocolate: Use good chocolate — you’ll taste the difference.
Cool Completely: Warm brownies + ganache = melty mess.
Sharp Knife: Heat it, wipe it, repeat for perfect squares.
Go Bold with Decorations: Halloween is the time to be extra — embrace the chaos!
Make-Ahead Tips
Brownies can be baked (no ganache) and stored covered for 2 days.
Ganache can be made ahead and reheated gently to pouring consistency.
Fully decorated brownies keep well covered for up to 4 days.
Freeze unfrosted brownies for up to 3 months. Thaw and add ganache when ready.
Questions People Actually Ask
Q: Can I use milk chocolate instead of dark? A: You can, but they’ll be sweeter and less rich. Dark chocolate is the way to go for that intense flavor.
Q: My brownies are cakey, not fudgy — what happened? A: You either overbaked them or overmixed the batter. Mix just until combined and underbake slightly.
Q: Can I skip the ganache? A: Sure! But the ganache takes these from good to INCREDIBLE. Don’t skip it if you can help it.
Q: What if I don’t have espresso powder? A: No worries! It just enhances chocolate flavor, but it’s not essential.
Q: Can I make these gluten-free? A: Yes! Use a 1:1 gluten-free flour blend. The texture might be slightly different but still delicious.
Q: My ganache is too thick — help! A: Reheat it gently (microwave in 10-second bursts) until it reaches pouring consistency.
Q: How do I store leftover brownies? A: Room temperature in an airtight container, or fridge if your house is warm. Bring to room temp before eating.
Print
Double Chocolate Hocus Pocus Brownies
- Total Time: 1 hour 5 minutes
- Yield: 16–20 brownies 1x
Description
These are what happen when you combine fudgy chocolate brownies with Halloween magic and a serious chocolate addiction. We’re talking rich, dense brownies loaded with chocolate chips, topped with a glossy chocolate ganache, and decorated with spooky Halloween vibes that would make the Sanderson Sisters jealous. They’re so decadent and chocolatey that one bite might just put a spell on you. My friend brought these to our Halloween movie marathon and someone literally said “I put a spell on you… to make more of these.” That’s the kind of witchcraft we’re dealing with here, folks.
Ingredients
For the Brownies:
- 1 cup unsalted butter
- 8 oz dark chocolate, chopped (60-70% cacao)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp espresso powder (optional but it makes chocolate taste MORE like chocolate)
- 1 1/2 cups dark chocolate chips
For the Ganache Topping:
- 8 oz dark chocolate, finely chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp corn syrup (for extra shine)
- Pinch of salt
For the Spooky Decorations:
- Purple, orange, and green candy melts or chocolate
- Halloween sprinkles
- Edible eyeballs
- Orange and black sanding sugar
- Mini chocolate chips (for spider bodies)
- Pretzel sticks (for spider legs)
- Candy corn
- Whatever spooky stuff you can find!
Instructions
Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides (this makes removal super easy).
In a large saucepan over low heat, melt butter and chopped chocolate together, stirring constantly until smooth. Remove from heat and let cool slightly.
Whisk sugar into the chocolate mixture until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla.
In a separate bowl, whisk together flour, cocoa powder, salt, and espresso powder.
Fold dry ingredients into chocolate mixture until just combined — don’t overmix or you’ll get cakey brownies (and we want FUDGY).
Fold in chocolate chips. Save some willpower for not eating all the batter.
Pour batter into prepared pan and spread evenly. Bang the pan on the counter a few times to remove air bubbles.
Bake 30-35 minutes until a toothpick inserted comes out with a few moist crumbs (NOT clean — we want fudgy, remember?).
Let cool completely in the pan. Seriously, don’t rush this or the ganache will melt.
Place chopped chocolate in a heatproof bowl.
Heat cream in a small saucepan until just simmering (tiny bubbles around the edges). Pour over chocolate and let sit for 2 minutes.
Whisk from the center outward until smooth and glossy. Add butter, corn syrup, and salt, whisking until combined.
Let cool for 10-15 minutes until slightly thickened but still pourable.
Pour ganache over cooled brownies, spreading evenly with an offset spatula. Let it drip down the sides for that professional look.
Let ganache set at room temperature for 30 minutes, or pop in the fridge for 15 minutes to speed things up.
Melt candy melts in separate bowls (microwave in 30-second bursts, stirring between).
Drizzle colored chocolate over the ganache in spooky patterns. Get creative with zigzags, swirls, or spider webs.
While chocolate is still wet, add sprinkles, edible eyeballs, and sanding sugar.
Make spiders: place a mini chocolate chip for the body, use broken pretzel sticks for legs.
Add candy corn, or pipe “BOO!” with colored melts.
Let all decorations set completely (about 20 minutes).
Use the parchment overhang to lift brownies out of pan. Cut into squares with a hot, clean knife (wipe between cuts for clean edges).
Prepare for everyone to ask if you went to pastry school.
Notes
Serve at room temperature for maximum fudginess.
Pair with cold milk or hot coffee.
Perfect for Halloween parties, movie nights, or “just because it’s October.”
Store in an airtight container at room temperature for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~380 kcal
- Fat: ~22g
- Carbohydrates: ~45g
- Protein: ~5g