Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup black cocoa powder (highly alkalized)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional)
- Candy eyeballs or Halloween-themed sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides. This “sling” allows you to lift the brownies out easily once they have cooled. Lightly grease the parchment with butter or non-stick cooking spray to ensure nothing sticks.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is well combined and slightly grainy. Add the eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract. The mixture should look glossy and smooth before you move on to the dry ingredients.
- Sift the black cocoa powder, all-purpose flour, and salt directly into the wet mixture. Using a rubber spatula, gently fold the dry ingredients into the batter. Do not overmix; stop as soon as no white streaks of flour remain. If you are using chocolate chips, fold them in now. The batter will be very thick and dark.
- Spread the batter evenly into the prepared baking pan, smoothing the top with your spatula. Place the pan in the center rack of the oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs attached, but not wet batter. Avoid overbaking to keep that fudgy texture.
- Remove the pan from the oven. While the brownies are still warm, gently press your candy eyeballs or Halloween sprinkles into the top so they stick. Let the brownies cool completely in the pan on a wire rack. Once cooled, use the parchment paper sling to lift them out and slice them into 16 squares using a sharp, warm knife.
- Cook Time: 45 minutes