Eyeball Brownies combine a dark-chocolate base with milk- and white-chocolate chips, then add candy eyes after cooling. A 9-inch square pan produces 12 substantial squares.

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Ingredients and equipment

This recipe specifies weights, so a kitchen scale is the most reliable way to follow it. Keep the dark chocolate used in the batter separate from the chips folded in at the end.

Ingredients arranged for Eyeball Brownies — Ingredient guide; follow the recipe card below for exact quantities and optional ingredients.

Method and doneness

Melt the butter and dark chocolate gently and let the mixture cool slightly. Whisk the eggs and sugar until thick and pale before folding the mixtures together.

Sift in flour and cocoa, fold just until combined and add the chips. Bake at 180°C conventional (about 350°F), or 160°C fan, for about 25 minutes. Look for a set top and moist center rather than liquid batter.

Six preparation stages for Eyeball Brownies — Preparation stages; use the full instructions below for quantities, timing and doneness cues.

Serving, storage and timing

Cool completely before cutting and adding candy eyes. If the eyes slide on the dry crust, press gently into a soft spot rather than adding an unlisted icing layer. Store cooled brownies airtight.

Recipe card

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Eyeball Brownies

Eyeball Brownies combine a dark-chocolate base with milk- and white-chocolate chips, then add candy eyes after cooling. A 9-inch square pan produces 12 substantial squares.

Course: Dessert

Cuisine: American

Keyword: fudgy brownies, Halloween brownies, Halloween desserts, spooky treats

Servings: 12 squares

Author: Michonne Zendaya

Cost: 6

Equipment

9-inch square pan
kitchen scale
heatproof bowl

Ingredients

185 g unsalted butter
185 g dark chocolate, chopped
3 large eggs
275 g caster sugar
85 g plain flour
40 g cocoa powder
100 g milk chocolate chips
100 g white chocolate chips
1 pack candy googly eyes

Instructions

Preheat the oven to 180°C (about 350°F) conventional or 160°C fan. Line a 9-inch square pan with parchment.
Melt the butter and dark chocolate together in a heatproof bowl over a pan of simmering water, then set aside to cool slightly.
185 g unsalted butter, 185 g dark chocolate, chopped, 100 g milk chocolate chips, 100 g white chocolate chips
In another bowl, whisk the eggs and sugar until thick and pale. Pour in the cooled chocolate mixture and fold together gently.
185 g dark chocolate, chopped, 3 large eggs, 275 g caster sugar, 100 g milk chocolate chips, 100 g white chocolate chips
Sift in the flour and cocoa powder, then fold until just combined. Stir through the chocolate chips.
185 g dark chocolate, chopped, 85 g plain flour, 40 g cocoa powder, 100 g milk chocolate chips, 100 g white chocolate chips
Pour the mixture into the prepared tin and bake for 25 minutes until the top is set and the centre slightly gooey.
Cool completely in the tin, then cut into 12 squares and decorate with candy eyes to create spooky brownies.
1 pack candy googly eyes

Notes

Cool completely before cutting and adding candy eyes. If the eyes slide on the dry crust, press gently into a soft spot rather than adding an unlisted icing layer. Store cooled brownies airtight. Preparation and cooling vary; follow the stated bake, chill and set times in the instructions. A complete elapsed time is not asserted.

More Halloween desserts

For another Halloween dessert, try Spiderweb Brownies or Mummy Brownies.