[This post is brought to you by M&M’S.]
Just when I thought my Halloween brownies were perfect, I added one more thing.
In true nostalgic fashion, I turned one of my favorite childhood candies into an extra-special Halloween treat. These brownies are simple to make, indulgently fudgy, and topped with neon colors that make my tween heart flutter.
My family has a long-standing obsession with peanut butter M&M’S. They were the one treat we always grabbed on vacation or at the movies. If a bowl of them is in sight, they disappear immediately.
So to finish my partnership with M&M’S this year I used my classic favorite. These brownies are fudgy and chewy — never cakey — with a dense, rich texture that’s perfect for a decadent square.
To Halloween-ify them, I added a dark and white chocolate bark swirl on top. Years ago I was obsessed with chocolate bark, and nothing’s changed except that now I’m using it to dress up brownies.
I finished the brownies with bright sprinkles, candy eyeballs and plenty of peanut butter M&M’S for color and texture.
Because obviously brownies can always be more delicious.
Chocolate Bark Halloween Brownies with Peanut Butter M&M’S
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Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- chocolate bark topping
- 12 ounces quality dark chocolate, chopped
- 6 ounces high-quality white chocolate, chopped
- 2 tablespoons coconut oil
- peanut butter M&M’S
- assorted Halloween sprinkles and candy eyeballs for topping
Instructions
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Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or nonstick spray.
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In a large bowl, whisk melted butter with sugar and vanilla until mostly smooth. Whisk in the eggs one at a time until the batter is smooth. Stir in the flour, cocoa powder, baking soda and salt until combined. Spread the batter into the prepared pan and bake for 25–30 minutes, until set. Remove and let cool completely.
Chocolate bark topping
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Melt the dark and white chocolate in separate bowls. Microwave at 50% power in 30-second intervals, stirring between each, or use a double boiler. Stir 1 tablespoon coconut oil into each bowl until fully incorporated.
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Pour the melted dark chocolate over the cooled brownies and spread to the edges with a spatula.
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Drop spoonfuls of the white chocolate over the dark chocolate. Use a sharp knife to gently swirl the white into the dark in a few places so the colors remain distinct. Scatter peanut butter M&M’S, sprinkles and candy eyeballs on top. Chill the brownies in the fridge to set the chocolate quickly, or leave at room temperature until the topping firms. Slice and serve.
Notes
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