Halloween Brownies
These rich, double-chocolate vegan Halloween brownies hit that chewy-fudgy sweet spot so gosh darn hard, your inner child, your outer child, and probably the neighbor's kid will be climbing over your kitchen counter for seconds. Sorry, but you’ll become the designated Halloween dessert person until the end of time.
Servings: 8 Brownies
Calories: 767kcal
Cost: $11
Equipment
- 8-inch square baking pan
- stand mixer optional
Ingredients
For the Brownies:
- 2 tablespoons tapioca starch or potato starch
- 1 cup all-purpose flour
- 3 tablespoons black cocoa powder
- ¾ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cup semi-sweet chocolate chips for melting into the batter
- ¼ cup soy milk
- ½ teaspoon apple cider vinegar
- ½ cup vegan butter room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips for mixing into the batter unmelted
For Decorating As Mummies:
- ½ cup vegan butter room temperature
- 4 teaspoons unsweetened plant-based milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 24 vegan candy googly eyes
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with parchment paper. In a small bowl, whisk together the tapioca starch, flour, black cocoa powder, sugar, salt, and baking soda.
- Melt 1 ¼ cups of chocolate chips in a double boiler or heatproof bowl set over a saucepan of simmering water, stirring until smooth.
- Mix the soy milk, apple cider vinegar, vegan butter, and vanilla into the bowl of melted chocolate.
- Add the wet ingredients into the bowl of dry ingredients and mix until just combined. Fold in the remaining 1 cup of unmelted chocolate chips.
- Transfer the batter to the prepared pan and spread evenly. Bake for 30–32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Let cool completely in the pan.
- To prepare the frosting, beat the softened vegan butter until smooth. Add the plant-based milk, powdered sugar, and vanilla extract. Beat until light and fluffy.
- Cut the cooled brownies into 8 rectangles.
- Transfer the frosting to a piping bag fitted with a small flat or round tip.
- Pipe two small dots of frosting onto the brownies and press 2 candy eyes firmly onto each dot. I think it looks cute when some of the eyes are slightly different heights, or a little off center, but you can make them as you like.
- Pipe diagonal lines across each brownie to resemble mummy bandages. Refrigerate for 10 minutes to help the frosting set. Serve at room temperature.
Notes
🧈 Butter Believe It:
Your vegan butter needs to be fully softened—think cool room temp, not melting. Too cold, and it won't mix properly; too soft, and it'll go greasy on you.
⏰ Bake It Till You Make It:
Start checking at 28 minutes. A few moist crumbs on your tester = perfect. Wet means underbaked, dry means you overshot into brownie brick territory.
Nutrition
Calories: 767kcal | Carbohydrates: 110g | Protein: 6g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 4g | Sodium: 287mg | Potassium: 67mg | Fiber: 5g | Sugar: 87g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 5mg