Spooky Halloween Brownies Recipes

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.

Steps:

• Heat oven to 350°F (325° for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 hour 30 minutes.
• Using foil to lift, remove brownie from pan, and peel foil away. Transfer brownies to serving platter or cutting board.
• In each of 2 small bowls, place 1/3 cup frosting; add neon green food color to one, and purple food color to other to desired shades. Spoon each colored frosting into separate small resealable food-storage plastic bag; partially seal bags. Cut off about 1/4-inch corner from each bag. Squeeze frosting into mounds over top of brownie, alternating colors and size of mounds.
• Decorate as desired using candy eyeballs on frosting mounds. Cut into 4 rows by 4 rows. Store loosely covered at room temperature.

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.

Steps:

• Heat oven to 350°F (325° for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 hour 30 minutes. Freeze in pan 30 minutes.
• Using foil to lift, remove brownie from pan, and peel foil away. Place brownie on work surface.
• Meanwhile, cut out paper templates. Place templates over brownie as shown in photo. Cut brownie around templates. (Set aside brownie scraps for snacking.)
• Arrange brownie pieces on serving platter or cutting board as shown in photo.
• In small bowl, stir frosting and food color to desired color. Spread frosting on top of brownie. Use candies and snacks to decorate house as desired, using photo as a guide. Cut into pieces to serve. Store loosely covered at room temperature.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 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. 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 away foil. Cut into 4 rows by 4 rows.
• Divide frosting among 3 small microwavable bowls. Heat frosting as needed: microwave 1 bowl uncovered on High about 10 seconds until frosting can be stirred smooth. If frosting becomes too firm while decorating, microwave on High an additional 5 seconds; stir.
• Decorate as directed below, using 5 or 6 brownies for each bowl of frosting. Franken-Brownies Add desired amount of green food color to frosting in 1 bowl; mix well. Top each of 6 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green M&M's™ minis chocolate candies for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair. Boo-Brownies Top each of 5 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths. Spider Brownies Add desired amount of purple food color to frosting in 1 bowl; mix well. Top each of 5 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange M&M's™ minis chocolate candies for eyes. Use black gel for mouths, centers of eyes and eyebrows.