Description
Hocus Pocus Brownies are a festive and fun Halloween treat featuring rich, fudgy chocolate brownies decorated to resemble magical spell books. These brownies combine the deep flavor of semi-sweet baking chocolate with a tender crumb and are topped with candy eyeballs and detailed black icing for a spooky, eye-catching dessert that’s perfect for seasonal parties or family gatherings.
Ingredients
Scale
Brownie Batter
- 8 ounces semi-sweet baking chocolate
- 3 cups powdered sugar
- 1 cup sugar
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons salt
- 1 cup oil (vegetable or canola)
- ½ cup water
- 2 teaspoons vanilla extract
- 2 large eggs
Decorations
- 12 candy eyeballs
- Black decorating icing or gel
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F and line a 9×13 inch baking pan with parchment paper to prevent sticking and simplify removal.
- Melt Chocolate: In a microwave-safe bowl, melt 8 ounces of semi-sweet baking chocolate by microwaving for 30 seconds, then stirring. Continue microwaving in 15-second increments, stirring after each, until the chocolate is completely melted and silky smooth. Allow it to cool slightly but not fully.
- Combine Dry Ingredients: In a large bowl, whisk together 3 cups powdered sugar, 1 cup sugar, 1 ½ cups all-purpose flour, ½ cup cocoa powder, and 2 teaspoons salt until thoroughly blended and lump-free.
- Mix Wet Ingredients: In a small bowl, whisk together 2 large eggs, 1 cup oil, ½ cup water, and 2 teaspoons vanilla extract until smooth.
- Combine Wet and Dry: Add the wet mixture to the dry ingredients and stir just until the dry ingredients are moistened with no visible patches of flour.
- Incorporate Chocolate: Gently fold the melted chocolate into the batter until evenly combined, being careful not to overmix.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for about 35 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool and Set: Let the brownies cool in the pan for about 20 minutes until slightly warm to the touch, then lift them out of the pan using the parchment paper and allow to cool completely on a wire rack.
- Cut Brownies: Once completely cooled, cut the brownies into 12 equal rectangular pieces.
- Decorate: Press one candy eyeball into the right long side of each brownie about halfway down, leaving space to draw a circle around it. Using black decorating icing or gel, draw a circle around each candy eye.
- Add Details: Use black icing to create short horizontal lines resembling book seams on the long side opposite the candy eye. Add half circles at each corner above and below the eye, and draw additional vertical lines or swirls to add character and detail resembling a spell book.
Notes
- The brownies are best enjoyed once fully cooled to allow for easier cutting and decorating.
- You can use vegetable or canola oil for a neutral flavor, or substitute melted butter for a richer taste.
- If candy eyeballs are not available, small round candies or decorating dots can be used as a substitute.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate to keep fresh longer.
- For enhanced chocolate flavor, use high-quality baking chocolate with at least 60% cocoa content.
Nutrition
- Serving Size: 1 brownie (approx. 2.5 x 3 inches)
- Calories: 320
- Sugar: 32g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
