Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix!
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
- Cut the cooled brownies into squares.
- For Ghost Brownies: Melt white chocolate chips and dip the top of each brownie into the melted chocolate. Place two candy eyeballs on each brownie while the chocolate is still wet.
- For Spiderweb Brownies: Melt semi-sweet chocolate chips and drizzle in concentric circles on top of each brownie. Drag lines from the center outwards with a toothpick to create a spiderweb effect.
- For Monster Brownies: Melt green candy melts and dip the top of each brownie into the melted chocolate. Attach candy eyeballs and pretzel sticks for 'horns' or 'hair'.
- For Bloody Brownies: Melt white chocolate chips and drizzle over brownies. Mix a few drops of red gel food coloring with a tiny bit of water and drizzle sparingly over the white chocolate.
Notes
Don't overmix the batter to avoid tough brownies. Use room temperature eggs for a smoother batter. Cool brownies completely before cutting and decorating. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Feel free to customize with different candies, sprinkles, or edible glitter.