Halloween Brownies with Royal Icing and Candy Eyes Recipe

Introduction

Celebrate Halloween with these festive brownies topped with royal icing and candy eyeballs. Moist, chocolaty, and perfect for spooky treats, they’re sure to delight kids and adults alike.

Ingredients

• 2 sticks unsalted butter, room temperature (plus more for greasing the pan)
• 1¼ cups unbleached all-purpose flour (plus more for dusting)
• 1¼ teaspoons kosher salt
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 1 cup unsweetened cocoa powder
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• Candy eyeballs, for decorating
• 2 cups confectioners’ sugar (for royal icing)
• 2½ tablespoons meringue powder (for royal icing)
• ¼ cup water (plus more if needed to adjust royal icing consistency)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter and lightly dust it with flour, tapping out any excess.
2. Step 2: In a large saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar, brown sugar, and cocoa powder until the mixture is smooth and glossy.
3. Step 3: Let the mixture cool slightly, then whisk in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing.
5. Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan on a wire rack.
6. Step 6: To make the royal icing, combine confectioners’ sugar and meringue powder in a medium bowl. Add water and beat with a hand mixer or whisk for about 5 minutes until the icing is thick, glossy, and forms stiff peaks. Add more water a teaspoon at a time to loosen if needed for piping.
7. Step 7: Transfer the royal icing to a piping bag or a plastic sandwich bag with a small hole cut at the tip. Pipe spooky designs like spiderwebs, stitched mouths, mummy wrappings, or ghosts on the cooled brownies. Press candy eyeballs into the wet icing before it hardens.
8. Step 8: Let the icing set for at least 1 hour. Once dry, cut the brownies into squares and serve.

Tips & Variations

• Use room temperature eggs for a smoother batter and even baking.
• For extra fudgy brownies, slightly underbake by a minute or two but watch closely.
• Try adding a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
• Swap candy eyeballs with gummy worms or Halloween sprinkles for different decorating fun.
• If you prefer, use a store-bought royal icing mix to save time without sacrificing appearance.

Storage

Store the decorated brownies in an airtight container at room temperature for up to 3 days. To keep the royal icing firm and fresh, avoid refrigerating as it can cause moisture buildup. If needed, warm brownies slightly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies without royal icing?

Yes, the brownies are delicious on their own or topped with a simple dusting of powdered sugar. The royal icing adds festive flair but is optional.

How do I keep royal icing from cracking?

Ensure you beat the royal icing thoroughly until it forms stiff peaks and allow it to dry at room temperature without disturbing it. Avoid excess humidity, which can cause cracks or sticky icing.

Halloween Brownies with Royal Icing and Candy Eyes Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

These Halloween Brownies combine rich, fudgy chocolate brownies with festive royal icing decorations and candy eyeballs, perfect for a spooky seasonal treat. The brownies are moist and chocolaty, topped with smooth, piped royal icing designs like spiderwebs and ghosts, making them as fun to look at as they are delicious to eat.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 24 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Brownies

• 2 sticks unsalted butter, room temperature, plus more for greasing the pan
• 1¼ cups unbleached all-purpose flour, plus more for dusting
• 1¼ teaspoons kosher salt
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 1 cup unsweetened cocoa powder
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• Candy eyeballs, for decorating

For the Royal Icing

• 2 cups confectioners’ sugar
• 2½ tablespoons meringue powder
• ¼ cup water, plus more if needed to adjust consistency

Instructions

1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter and lightly dust it with flour. Tap out any excess flour to prevent clumping.
2. Make the brownie batter: In a large saucepan, melt the butter over low heat. Remove the pan from heat and stir in granulated sugar, brown sugar, and cocoa powder until the mixture is smooth and glossy to create a rich chocolate base.
3. Add eggs and vanilla: Allow the mixture to cool slightly, then whisk in the eggs one at a time, mixing thoroughly after each addition for a smooth batter. Stir in the pure vanilla extract for added flavor.
4. Combine dry ingredients: In a separate bowl, whisk together the flour and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined to avoid overmixing which can toughen brownies.
5. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs, not wet batter. Remove and cool completely on a wire rack in the pan.
6. Make the royal icing: In a medium bowl, combine confectioners’ sugar and meringue powder. Add water and beat using a hand mixer or whisk vigorously by hand for about 5 minutes until the icing is thick, glossy, and forms stiff peaks. Add water a teaspoon at a time if the icing is too thick for piping.
7. Decorate: Transfer the royal icing to a piping bag or a plastic sandwich bag with a small hole cut at the tip. Pipe spooky Halloween designs such as spiderwebs, stitched mouths, mummy wrappings, and ghosts onto the brownies. Press candy eyeballs gently into the wet icing before it hardens for a creepy effect.
8. Dry and serve: Allow the icing to set and harden for at least 1 hour at room temperature. Cut the brownies into squares and serve your festive Halloween treats.

Notes

• Use room temperature eggs for better incorporation into the batter.
• Do not overmix the batter once the dry ingredients are added to keep brownies tender.
• The baking time may vary slightly depending on your oven; start checking at 25 minutes.
• For easier piping, adjust the royal icing consistency by adding water gradually.
• Store brownies in an airtight container at room temperature for up to 3 days.
• Allow the royal icing to fully harden before slicing to maintain clean edges and decorations.

Keywords: Halloween brownies, royal icing brownies, candy eyes brownies, spooky brownies, chocolate brownies recipe