Halloween Chocolate Brownies


Post-halloween I’m usually left with stacks of chocolate and sweets, so this year when it came to writing a brownie post, I thought it would be a good opportunity to throw even more chocolate into the mix. In my eyes, a brownie should be rich and fudgy, as opposed to cakey and crumbly. This is my personal preference, and my brownie recipe follows suit.

In my recipe, I used some of my favourite chocolates, but choose your favourites or use your leftovers… it’s your brownie! However, to avoid overpacking your brownie, I would stick to the amounts of chocolate and sweets I have used.

Personal challenge: Try and get through the recipe without snacking on your chocolates… It’s not possible!


Recipe (Makes 9)

150g Dark Chocolate
120g Unsalted Butter
110g Plain Flour
1 tbsp Cocoa Powder
Large Pinch of Salt
100g Light Brown Sugar
80g Caster Sugar
2 Eggs (room temp.)
1 tsp Vanilla Extract
100g White Chocolate Chips
100g Chocolate M&Ms
50g Munchies


  • Break up your chocolate bar and place in a small saucepan along with your butter over a medium/low heat. Continuously stir until completely melted. Take off the heat and set aside to cool.
  • Pre-heat your oven to 180 degrees (celsius) and line the bottom of a brownie tray with baking paper. Grease the sides of the tray with a litter butter.
  • In a small bowl, measure out your flour and add your cocoa powder and salt.
  • In a large mixing bowl, measure out your sugars and add your eggs and vanilla. Mix on a medium setting until combined.
  • Pour your cooled chocolate into your sugar and eggs and mix until combined.
  • Add your flour/cocoa mix into your batter and fold in with a spatula.* Don’t worry if the texture is lumpy and not perfect, the great thing with brownies is they’re so forgiving.
  • Pour half your mix into the brownie tin then scatter in half of your white chips and chosen chocolates.
  • Pour the remaining mix over the top and repeat with the rest of your white chips and chocolate.**
  • Bake on the bottom shelf of your oven for approx. 30-35 minutes. The brownie should look set. Don’t worry if a knife does no come out totally clean, because as the brownie cools it will set and create that incredible dense fudgy texture.

*You don’t want to electric mix in your flour as it will add air into your batter and make it more cake-like.

**I have found previously by mixing my chips and chocolates into the batter and pouring in, the sweets can tend to sink to the bottom and stick, making it more difficult to get the brownie out of the tin and the end (especially if using a caramel sweet). The layering method a=has worked much better every time. 


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