Can you believe that Halloween is next week? Here in Ashland, Oregon the entire town turns out for the Halloween Parade complete with dancers, bands, and costumes aplenty. I love watching people of all ages express their creativity and come together for an evening of merriment.
I also love our family tradition—a pre-parade Halloween feast, and no feast would be complete without a sweet treat. That’s why I’m sharing my recipe for decadent chocolate brownies. Have no fear these brownies are rich with fudgy goodness and so simple to make, that you’ll never go back to a box. I topped them with homemade vanilla buttercream and festive Halloween sprinkles. You’ll have a quick dessert for any ghoulish guests and a little sugar rush before you hit the streets to trick-or-treat!
One pro tip that I learned from a baker friend is to always bake brownies on parchment paper. It’s a gamer change. Plus when you take your brownies out of the oven, they come out in one nice big piece—perfect for slicing and you’ll never have to worry about them sticking to the pan.
Halloween Brownies
Ingredients:
Halloween Brownies
Ingredients:
For the brownies:
1 cup salted butter
1 cup semi sweet chocolate chips
1 ½ cups sugar
4 eggs (beaten)
1 teaspoon vanilla
2/3 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 ¼ cups flour
For the frosting:
½ cup salted butter
1 teaspoon vanilla
2 ½-3 cups powdered sugar
2 tablespoons heavy cream
Directions:
Preheat oven to 350 degrees.. In a saucepan melt butter over medium heat. Once butter has melted, add chocolate chips and stir on low until completely melted. Remove from heat and add sugar, beaten eggs, and vanilla. Stir until well combine. Then add cocoa powder, salt, baking powder, and flour. Coat parchment paper with baking spray and place in a 11 x 7 x2 inch pan. Spread batter evenly on parchment and bake at 350 degrees for 20 to 30 minutes, or until a toothpick comes out clean.
While brownies are cooling, whisk butter, vanilla, powdered sugar, and heavy cream together in a electric mixer. Beat for 3 to 5 minutes on high speed until the frosting is light and fluffy.
Frost cooled brownies and top with sprinkles. Slice and serve!
I’m so excited to have not one but two new books out in the world! A CUP OF HOLIDAY FEAR, the 10th book in the Bakeshop Mysteries and BEYOND A REASONABLE STOUT, the 3rd book in the Sloan Krause Mysteries.
