Welcome to my Spooky Monster Brownies recipe, where we will be creating a delicious and hauntingly fun treat that is perfect for Halloween or any monster-themed party. My two boys absolutely loved making these brownies with me, and we had so much fun letting our creativity run wild while decorating these spooky desserts.
Not only are they a delight to make, but they are also a hit at gatherings, leaving both kids and adults reaching for more. Let’s dive in and create some spooky monster brownies together!
Creating Your Spooky Monster Brownies
Step 1: Preparing the Melted Chocolate
The first step to crafting your Spooky Monster Brownies is getting the melted chocolate ready. This chocolate will serve as both the adhesive and the base for our monster designs.
To start, take 2 cups of chocolate chips and combine them with 2 teaspoons of vegetable oil. The vegetable oil will help thin the chocolate and prevent it from seizing.
Next, put the chocolate chip and vegetable oil combination in a bowl that can be used safely in a microwave. The chocolate will need to be completely melted and smooth. This is done by stirring in between intervals of 30 seconds in the microwave.
Be careful not to overheat the chocolate, as this can cause it to become grainy or seize up.
Step 2: Assembling Your Mini-Monster Brownies
Now that our chocolate is ready, it’s time to assemble the brownies and create our monster masterpieces. Begin by placing your 12 brownies, whether prepackaged or homemade, onto a baking sheet or cooling rack.
This will provide a sturdy surface for decorating and will also make it easy to move the brownies around as needed. For added variety and cuteness, cut several of the brownies in half to create “mini-monsters.”
This will give you a mix of sizes and make your dessert display even more eye-catching.
Step 3: Decorating the Brownies
After preparing the brownies and melting the chocolate, it’s time for the most enjoyable part, decorating!
Make sure the top of each brownie is completely covered with the melted chocolate by dipping it. Then, use a knife to smooth out the chocolate, creating an even and neat surface to work with.
Next, place one Eyeball Gumball on the brownie to give your monster its spooky gaze. After that, decorate the brownie with assorted Sixlets to add some colorful flair and extra texture.
Continue this process for all the brownies, both full-sized and mini-monsters. Feel free to get creative with the placement of the Eyeball Gumballs and Sixlets, as each monster can have its own unique look.
Helpful Tips for Spooky Monster Brownies
I want to share some tips that will help you make the most of your baking and decorating experience.
Choosing the Right Brownies
You might not have a preference between prepackaged brownies or just baking them from scratch. Which ever way you go, it’s essential to choose the right brownies for this project.
Look for a dense, fudgy brownie that can hold its shape well when cut or dipped in chocolate. This will help ensure that your monsters stay together and look their best.
Working with Melted Chocolate
Melted chocolate can be a bit tricky to work with, especially if it starts to cool and harden.
Simply remelt your chocolate in the microwave for a few seconds if you find it to be too thick or difficult to work with. To prevent overheating the chocolate, always use low heat and short intervals.
Decorating your Spooky Monster Brownies is where the real fun begins, and there’s no limit to your creativity. Play around with the placement of the Eyeball Gumballs and Sixlets to create different expressions and monster personalities.
You can also use different colored Sixlets or additional candy decorations to give your monsters a unique touch. Don’t be afraid to experiment and have fun! I mean, that’s what makes this project so enjoyable!
Frequently Asked Questions for Spooky Monster Brownies
What are the secrets to chewy brownies?
A delicate balancing act between ingredients and baking methods is required to produce the ideal chewy texture in brownies.
Here are some crucial pointers: Use more brown sugar than white sugar initially because molasses in brown sugar gives food a chewier texture.
Second, ensure your brownies have enough fat, typically from butter or oil. Lastly, don’t overbake them! Brownies continue to cook slightly as they cool, so taking them out of the oven when they’re still a bit soft in the middle is a great trick to keep them chewy.
What makes brownies fudgy vs cakey?
The difference between fudgy and cakey brownies largely comes down to their ingredient ratios. Fudgy brownies have more fat and less flour compared to cakey ones.
They usually include less rising agents such as baking powder or soda, leading to a denser final product. Conversely, cakey brownies boast a greater amount of flour and leavening ingredients, endowing them with a lighter and more cake-like consistency.
Is it better to use butter or oil for brownies?
Brownies can be made with either butter or oil, and the choice between the two frequently comes down to the texture you want.
Butter contributes a rich flavor and results in denser, fudgier brownies. On the other hand, oil leads to a moister and slightly chewier texture.
For Spooky Monster Brownies, we recommend using butter for its richer taste and superior texture. However, if you prefer a chewier brownie or are aiming for a dairy-free recipe, oil would be a suitable choice.
Spooky Monster Brownies
- 12 Brownies (prepackaged or homemade)
- 2 Cups Chocolate chips
- 2 Tsp Vegetable oil
- 1 Cup Assorted candy
- 1 Cup Eyeball candies
- Melt 2 cups chocolate chips with 2 tsp vegetable oil in microwave safe bowl. (The vegetable oil helps thin out the chocolate and stop it from seizing.)
- Place brownies on baking sheet or cooling rack. Cut several brownies in half to create "mini-monsters."
- Dip the top of the brownie in melted chocolate, smooth out with a knife.
- Place one Eyeball Gumball on brownie and then decorate with Sixlets.
- Repeat with remaining brownies.
More Spooky Treats
Other fun and spooky treats we like in our house are these recipes here: