Scary-Cute Monster Mash Halloween Brownies
This recipe for Monster Mash Halloween Brownies has a few tricks and a lot of treats.
Trick – We used a store-bought super fudgy brownie mix. Feel free to make your own homemade brownies. (Check out our OMG Fudgy Brownie recipe.)
We added a couple of things to our brownie batter to make it extra special. No worries, no toads or eyes of newt or anything like that. Just an extra dose of chocolate covered peanut butter cups. Just mash them right into the brownie batter before baking.
Trick – To get your brownies out of the pan with no sticking, spray your baking sheet first. Then, line it with parchment paper. Spray the parchment paper with more butter flavored non stick spray. When the brownies are done, let them cool in the pan for about 15 minutes. Then, grasping the edges of the parchment paper, carefully lift and transfer the brownies to a wire rack.
POOF. Witchcraft.
Treat – Once the Halloween brownies have cooled completely, let the fun begin. Get crazy and creative. You are only limited by your imagination. Well, your imagination and the selection of Halloween Sprinklesand body parts at your grocery store. Load these brownies up with all the treats.
Don’t hold back.
Buy This:
- 1 family size fudgy brownie mix (we used Duncan Hines)
- 3 eggs
- 1/2 cup oil
- 1/4 cup water
- 10 - 12 Reese's peanut butter cups
- 1 cup butter, room temperature
- 4 oz cream cheese, room temperature
- 4 cups powdered sugar
- 5 - 6 TB milk or heavy cream
- 1/2 tsp vanilla
- Purple & Green Wilton Gel Icing Color
- Halloween sprinkles
- Eyeball candy
Cook That:
Preheat oven to temperature on brownie package.
Spray an 8x12 pan with butter flavored non stick spray. Line the pan with parchment paper, and spray the parchment lightly.
In a bowl, stir together the brownie mix, eggs, oil, and water until just combined. Spread the brownie batter evenly into the bottom of the prepared baking dish. Press the peanut butter cups into the brownie mixture.
Bake according to package directions. Cool brownies in the pan for 15 minutes. Carefully grasp the parchment paper and transfer the brownies to a wire rack to cool completely.
Place the powdered sugar in a large bowl. With a hand mixer, beat the sugar on low for a minute to break up the lumps. Add the butter and cream cheese, and beat on low to medium low until the mixture is crumbly.
Gradually add the vanilla and milk, beating the frosting until desired consistency.
Divide the frosting into two smaller bowls. Tint the bowls with gel icing color to desired shade. Stir well to blend.
Frost the brownies with a generous amount of icing, alternating colors. Using a wooden skewer or knife, create a swirl pattern in the frosting.
Top with desired sprinkles and candy.
Cut into squares and enjoy.
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