Description
Delight your kids this Halloween with these fun and spooky Monster Mash Halloween Brownies. Featuring rich chocolate brownies topped with colorful buttercream frostings and creative decorations like licorice, these treats are perfect for festive parties and family gatherings. Easy to bake and decorate, these brownies combine classic chocolate flavors with playful monster designs.
Ingredients
Scale
Brownies
- 1/2 cup (75 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 cups (300 g) granulated sugar
- 1 1/4 cups (300 g) unsalted butter, melted
- 1 1/2 cups (300 g) dark chocolate, melted
- 6 large eggs
- 1 cup (200 g) white chocolate chips
- 1 cup (200 g) dark chocolate chips
Frosting
- 1 1/4 batches American buttercream frosting
- 1/4 cup (20 g) cocoa powder
- 2 tbsp milk
- 10 drops black food gel
- 3 drops teal food gel + 3 drops yellow food gel (green frosting)
- 2 drops yellow food gel (light yellow frosting)
- 5 drops yellow food gel (yellow frosting)
- 10 drops red food gel (red frosting)
- 10 drops purple food gel + 5 drops pink food gel (purple frosting)
Decorations
- 20 cm roll of licorice
Instructions
- Prepare the Frosting: Divide the prepared American buttercream frosting into 7 portions. Mix 2 portions with teal and yellow food gel to make green frosting. Add cocoa powder, milk, and black food gel to 1 portion for black frosting. Color the remaining portions as follows: 1 portion purple (purple and pink gel), 1 portion red (red gel), ½ portion yellow (yellow gel), ½ portion light yellow (yellow gel), and leave 1 portion white. Mix each thoroughly.
- Preheat Oven and Prepare Pan: Preheat a fan-forced oven to 175°C (340°F). Grease a 32cm x 24cm baking tin with non-stick spray and line the bottom with parchment paper. Set aside.
- Melt Butter and Chocolate: Place unsalted butter and dark chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring with a spatula between each, until smooth and melted.
- Mix Brownie Batter: To the melted chocolate and butter, add sugar and whisk until fully incorporated. Add the eggs one at a time, whisking thoroughly after each addition. Sift in cocoa powder and flour, then fold them into the mixture using a spatula. Finally, stir in white and dark chocolate chips until evenly dispersed.
- Bake Brownies: Pour batter into the prepared baking tin. Bake for approximately 30 minutes or until a skewer inserted comes out with moist crumbs. Remove from oven and allow to cool at room temperature for 1 hour, then transfer to the fridge to chill for an additional hour.
- Cut Brownies: Use a 2 ½ inch square cookie cutter to cut out 12 brownie squares once chilled for ease of decorating.
- Decorate Frankenstein Brownies: Fit a piping bag with a Wilton #8 tip and pipe a green frosting square border around the edges of 6 brownies. Smooth the frosting with a small offset spatula. Using a #3 tip, pipe the mouth, eyes, monobrow, and mouth stitches with black frosting. Pipe yellow frosting inside the eyes, fill the pupils with black frosting, and add small licorice pieces on the sides as bolts. Set 3 aside.
- Decorate Mummy Brownies: Using the remaining 3 green frosted brownies, pipe light yellow frosting lines horizontally across the brownies with a Wilton 2B tip to mimic bandages. Use black frosting (#3 tip) to pipe eyes, surrounding them with yellow frosting before filling in the pupils with black frosting.
- Decorate Spider Monster Brownies: Pipe a purple frosting square border on 3 brownies with the Wilton #8 tip. Smooth with a spatula. Using black frosting and a #3 tip, pipe smiles. Add red fangs with red frosting and green eyes using a #3 tip. Attach long licorice pieces on the sides to resemble spider legs.
- Decorate Dracula Brownies: Use two piping bags fitted with Wilton #8 tips filled with black and white frosting. Pipe a widow’s peak at the top of remaining 3 brownies using black frostings, then fill the rest with white frosting. Follow mummy brownie eye decoration steps and use spider brownie mouth decoration to finish the look.
Notes
- Store brownies in an airtight container in the fridge for up to 3 days.
- Allow brownies to thaw at room temperature for about 30 minutes before serving.
- Ensure brownies are fully chilled before cutting and decorating for clean edges and ease of piping.
- Use gel food coloring for vibrant frosting shades that won’t alter the consistency.
- For best results, use a fan-forced oven to ensure even baking.
Nutrition
- Serving Size: 1 brownie (approx. 75 g)
- Calories: 380
- Sugar: 32 g
- Sodium: 70 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 90 mg
