Gooey Chocolatey Brownie Skulls. Halloween gets a bad rap. I know it is not everyone’s favorite holiday, but I love it because it is the start of the holiday season. AND I love any excuse to DIY or a theme. This skull cake tin has been a Halloween favorite of mine and you can do so much with them (jello, boozy jello, molten cakes, brownies, ice cream). As far as brownie flavor goes, these are pretty basic, but in the best way.
Brownie Skulls
Brownies are one of those baked goods where the recipe is just as easy as making the box mix. Mix the wet ingredients, then the dry ingredients, put in baking tin and bake. Exactly like the box, right? You still have to crack eggs or measure melted butter. But homemade is always better and just as easy.
The brownie skull tin is one of those extra fun purchases that sits in your closet but won’t get old. Throw it in your Halloween decorations box and be happily reminded each year of its existence when you pull it from storage. It’s extremely easy to use and makes for a really fun dessert. Serve with ice cream for extra warm chocolatey gooeyness
Recipe Notes
There are no weird ingredients or funkiness in this recipe. Make sure the butter is melted & flour-cocoa mixture has no lumps. I add the chocolate chip minis because I like a little bit of crunch and extra chocolate once the brownies are completely cool. AND when they are microwaved or fresh from the oven, the mini chips are extra meltey and delicious.
I took a photo of one of them here with the no churn Pumpkin Spice Latte Ice Cream and it was divine. In the middle of the shoot I just sat down and ate that entire plate.
And finally, don’t forget you can absolutely make these as normal brownies in a 9×13 glass dish or as minis (my preference) in a muffin tin. Keep an eye on cook time. Decorating them can be as simple as a dusting of powdered sugar or powdered cocoa. Or as fun as melted white chocolate piped eyes
When you make these Gooey Chocolatey Brownie Skulls, please tag me on Instagram @quartersoulcrisis or comment below. I want to know how you baked them, if you decorated them, or what your thoughts are on the skull tins and Halloween!
Gooey Brownie Skulls
Ingredients
- 1 cup All Purpose Flour spooned & leveled
- 1/4 cup Cocoa Powder
- 1 tsp salt
- 12 tbs Unsalted Butter
- 3/4 cup (3.5oz) Dark Chocolate*
- 1 cup Sugar
- 1/4 cup Dark Brown Sugar
- 2 eggs room temp
- 3/4 cup (3.5oz) Milk Chocolate chunks or chips*
Instructions
- 1. Preheat oven to 350°.
- 2. Combine Dry Ingredients: In a bowl whisk 1 cup flour & ¼ cup cocoa powder & 1 tsp salt until combined with no clumps. Set aside.
- 3. Combine Wet Ingredients: Melt butter & dark chocolate in microwave safe bowl in 20 second increments. Add to large bowl with brown sugar & white sugar. Beat or whisk until combined. It’s okay if butter is hot! When butter & sugar is combined, add vanilla and eggs. Beat or whisk until combined, try not to overmix. Add dry ingredients to wet ingredients with rubber spatula & mix until combined. Fold in milk chocolate.
- 4. If using Skull Brownie tins, grease really well and add about 1/4 cup of batter in each skull. If using muffin tins, add 2-3 tablespoons to each. Remember, the cook time will vary. For skulls, bake 20-25 minutes. I do not go by the clean toothpick rule here because I want them gooey so they are definitely a little underbaked. Start checking at 18-20 minutes. I would say “mostly-clean” toothpick. (muffin tin will take even less time).
- 5. Let cool for 15-20 minutes in tin. Remove and let finish cooling on wire rack. For full chocolatey-gooeyness, serve warm.
- 6. **If you want to decorate, dust with powdered sugar once completely cooled. Or melt white chocolate in microwave in 20 second intervals and pour into ziplock baggie or piping bag. Cut small tip off the bottom & squeeze to decorate.**
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