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Easy Halloween Brownies with Candy Eyeballs: Best Spooky Treat

Halloween brownies with candy eyeballs - featured image
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These spooky easy Halloween brownies with candy eyeball toppers are rich, fudgy, and deeply chocolatey, topped with a simple glaze and candy eyeballs for a fun, festive treat that looks like you spent hours decorating but comes together in about 35 minutes.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (28g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1/2 cup (63g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips (optional but recommended)
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1–2 drops black or orange food coloring (optional)
  • 1 bag (about 50 pieces) candy eyeballs
  • Black decorating gel (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray with non-stick spray.
  2. In a large microwave-safe bowl, melt the butter in 30-second intervals, stirring between each, until fully liquid. Do not let it boil.
  3. Add the granulated sugar to the melted butter and whisk vigorously for about 1 minute until glossy and slightly thickened.
  4. Add the eggs and vanilla extract. Whisk for 30-45 seconds until well combined and smooth.
  5. In a separate small bowl, whisk together the cocoa powder, all-purpose flour, and salt.
  6. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. Do not overmix.
  7. Fold in the semi-sweet chocolate chips until evenly distributed.
  8. Pour the batter into the prepared pan and spread into an even layer. Bake for 22-25 minutes. The brownies are done when the edges are set and the top looks dry and crackly, but the center still jiggles slightly. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Place the pan on a cooling rack and let the brownies cool completely in the pan.
  10. While the brownies cool, make the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk if too thick, or more powdered sugar if too thin. Add food coloring if desired.
  11. Once the brownies are completely cool, lift them out of the pan using the parchment handles. Place on a cutting board. Spread the glaze evenly over the top. While the glaze is still wet, press the candy eyeballs into the glaze in random patterns.
  12. Let the glaze set for about 15 minutes before cutting. Use a sharp chef’s knife to cut into 16 squares, wiping the knife clean between cuts.

Notes

Don’t overbake; the center should jiggle slightly. Use room temperature eggs to prevent the butter from seizing. Line the pan with parchment paper for easy removal. For clean cuts, wipe the knife between slices. The glaze should be thick but pourable, like honey. If making ahead, store unglazed brownies and add glaze the day of serving.

Nutrition

Keywords: Halloween brownies, candy eyeballs, spooky treats, easy brownies, fudgy brownies, Halloween dessert, kid-friendly

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