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