The Impatient Baker: Candies decorate spooky-dark brownies

When this impatient baker decides to churn out something festive-looking, I naturally pursue the fastest and easiest route. Halloween makes this a fun and simple task with its bounty of treats.

Spooky-dark brownies are the perfect platform for displaying Halloween chills and cheer.

A good candy to start with is nostalgic candy corn, or those rotund candy corn-flavored pumpkins, both of which glow orange against a mysterious brownie backdrop.

The Marshmallow Peeps Company offers ghosts and pumpkins too cute to pass up.

Colorful Skittles, M&M’s, and bits of licorice will put a spell on revelers. Creepy eyeballs made of gum or wrapped chocolate are sure to spook.

And for gummy fans, there are worms, rats, fingers, and some tasty insects and spiders to be had. I’ve even seen (gulp) gummy boogers.

The sky, or should I say, the sickening, is the limit when it comes to what some will happily consume, and what can be celebrated on this Halloween dessert.

All this creepy sweetness can be glued on top of the brownies with chocolate. Simply set chocolate chips on top of the warm brownies and they quickly melt. Then the candy gets placed on top. It’s as easy as saying “Boo!”           

Halloween Treat


2 eggs

1-1/2 cups sugar                                             

1/2 cup (1 stick) butter, melted                                                    

1 teaspoon vanilla extract

3/4 cup flour                                                    

1/2 cup unsweetened cocoa powder             

1/2 teaspoon salt (omit if     using salted butter)

1/2 cup semi-sweet chocolate chips               

extra chocolate chips

Halloween candy of choice     (I used candy corn and pumpkins, Marshmallow Peep ghosts, and M&M’s)

Preheat the oven to 350 degrees F. Coat a 9-inch square baking pan with non-stick cooking spray.

In a large mixing bowl whisk the eggs.

Add the sugar, melted butter and vanilla and whisk until blended.

Sift the flour, cocoa powder and salt (if using) over the bowl and whisk until the batter is smooth. Stir in the chocolate chips.

Pour and spread the batter into the pan and bake for 25-30 minutes or until a toothpick comes out dry when inserted between the edge and the center of the brownies.

While the brownies are still warm, set chocolate chips on top where the candy will go.

When the chocolate has melted (it will become soft but won’t lose its shape), press the candy down into the chocolate to keep it in place.


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