Spooky Chocolate Halloween Brownies Recipe UK
Rated 5.0 stars by 1 users
Category
Halloween
Servings
16
Prep Time
15 minutes
Cook Time
25 minutes
Calories
250
As Halloween draws near, nothing beats the thrill of baking something dark and delicious.
These chocolate brownies, crafted with Whitakers Dark Chocolate, bring a touch of spooky fun to any gathering.
They come out fudgy and rich, ideal for adding eerie decorations that turn heads.
Picture this: bite-sized squares topped with candy eyes staring back, tangled cobweb icing, or a red raspberry coulis drip mimicking blood.
Easy to make at home, this recipe uses basic ingredients to create a treat that captures the essence of the season.
Whitakers Dark Chocolate gives them a deep, intense flavour that pairs well with the soft, gooey centre.
Get ready to impress friends and family with these simple yet striking brownies.
Ingredients
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200g Whitakers Dark Chocolate
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150g unsalted butter
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250g caster sugar
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3 large eggs
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100g plain flour
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40g cocoa powder
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1 tsp vanilla extract
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Pinch of salt
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Candy eyes
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White icing pens (for cobwebs or mummy bandages)
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Red raspberry coulis (for “blood” drizzle)
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Halloween sprinkles (orange, black, purple)
For Halloween Decorations
Directions
Prep the oven
Preheat oven to 180°C (160°C fan) / 350°F.
Line a 20cm square baking tin with parchment paper.
Melt chocolate & butter
Place Whitakers Dark Chocolate and butter in a heatproof bowl.
Melt gently over simmering water (or in microwave short bursts).
Leave to cool slightly.
Mix wet ingredients
Whisk sugar, eggs, and vanilla until light and fluffy.
Stir in the cooled chocolate-butter mixture.
Add dry ingredients
Sift flour, cocoa, and salt.
Fold into the wet mix until just combined (don’t overmix).
Bake
Pour batter into the tin and smooth the top.
Bake for 20–25 minutes until the edges are set but the middle is still slightly gooey.
Cool completely before decorating.
Decorate
Cut into squares.
Use icing pens to draw cobwebs, mummies, or ghosts.
Add candy eyes and drizzle with raspberry coulis for a spooky “bloody” effect.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings:The recipe typically yields 12 delicious chocolate Halloween-themed brownies.
Calories per serving: 250 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade brownies for Halloween.
Serving Suggestions
Serve these brownies as small bites at a party, complete with eerie decorations to match the theme.
Eat them warm alongside ice cream, either vegan or regular, to enhance the taste.
Package each one on its own to hand out as treats during Halloween visits.
How to Store Your Homemade Halloween Brownies
Once baked and cooled, keep these brownies fresh by placing them in an airtight container at room temperature.
They stay good this way for up to four days. Make sure the container seals well to stop them from drying out.
If planning to keep them longer, freeze the undecorated brownies.
Wrap each one in cling film, then put them in a freezer bag or container.
They last in the freezer for up to one month. To thaw, leave them at room temperature for a few hours, or overnight in the fridge.
Add decorations after thawing to avoid sogginess.
Always check for signs of spoilage before eating, like odd smells or mould.
Proper storage helps maintain that fudgy texture and rich chocolate taste from Whitakers Dark Chocolate.
Some Simple Tips for Better Baking Results
When baking these Halloween chocolate brownies or any chocolate treat with Whitakers Dark Chocolate, small habits can make a big difference in texture and taste.
Here are easy tips to help achieve great results every time.
- Bring eggs and butter to room temperature before starting. This helps the mixture blend smoothly for a fudgy finish.
- Measure ingredients with care. Use scales for flour and sugar to avoid dense or dry brownies.
- Sift dry ingredients like flour and cocoa powder. This removes lumps and adds air for a lighter crumb.
- Avoid overmixing the batter once flour goes in. Stir just until combined to keep the brownies soft inside.
- Preheat the oven fully before baking. A steady temperature ensures even cooking without raw centres or burnt edges.
- Test for doneness with a skewer. It should come out with a few moist crumbs for that perfect gooey texture.
- Let brownies cool in the tin before cutting. This sets the structure and makes clean slices easier.
- Store decorations like icing and coulis separately until ready to use. Add them fresh to prevent sogginess.
