Gooey Brownie Skulls
Halloween Spooky Brownie Recipe
Ingredients
- 1 cup All Purpose Flour spooned & leveled
- ¼ cup Cocoa Powder
- 1 teaspoon salt
- 12 tbs Unsalted Butter
- ¾ cup (3.5oz) Dark Chocolate*
- 1 cup Sugar
- ¼ cup Dark Brown Sugar
- 2 eggs room temp
- ¾ 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 teaspoon 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 ¼ 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.**
Notes
*I used a good, thick milk chocolate bar and chopped into varying chunks. But you can use milk chocolate chips.