Halloween is days away, and I’ve spent most of the afternoon baking for the kids in my life. My goddaughter Maureen, her little sister Margo, and our nephew Dylan are all receiving these monster brownies, a fun treat involving a very basic brownie recipe, some Halloween sprinkles, and candy eyes.
Note to other bakers: candy eyes will dissolve in the oven, so I strongly recommend placing the eyes immediately after you remove the brownies when they’ve finished baking.
- 10 tablespoons unsalted butter, melted and cooled for about 1 minute
- 2 eggs
- 3/4 cup sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons brewed coffee (it’s fine to use leftover coffee from the morning)
- 1 tablespoon vanilla extract
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/2 cup flour
- Halloween sprinkles
- Candy eyeballs
Preheat oven to 350 degrees. Line an 8 x 8 baking tin with foil and spray with baking spray.
In a large mixing bowl, combine melted butter, eggs, sugar, brown sugar, vanilla, and coffee and mix well to combine. Whisk in cocoa powder, espresso powder, and salt until well blended, then add flour and mix until just combined; you don’t want to over-mix your batter. Pour mixture into prepared tin and scatter sprinkles over the top.
Bake for about 30-32 minutes, being very careful not to over-bake. Brownies are done when a cake tester comes out with just a few moist crumbs stuck to it. Remove from oven and immediately press candy eyeballs into the top, giving a bit of thought to where your cut lines will be.
Cool brownies completely; cut into 16 squares. Store in an airtight container; if shipping, pack well between layers of waxed paper or parchment.