Ingredients
1/2 c. butter, cut into cubes plus more for pan½ cup (1 stick), cut into cubes, plus more for pan
1 1/4 c. semisweet chocolate chips
3/4 c. granulated sugar
3/4 c. brown sugar, packed
3 large eggs
1/4 c. unsweetened cocoa powder
1/2 tsp. kosher salt
1 c. all-purpose flour
5 chopped Reese’s Peanut Butter Cups
1/2 c. M&M’s
1/2 c. candy corn
16 large marshmallows
1 1/2 c. white chocolate chips
3 tbsp. coconut oil
Black decorating gel, for decorating
Preparation
Step 1Preheat oven to 350°F. Brush a 9x9-inch baking pan with butter and line with parchment paper, leaving an overhang on two sides. Butter the parchment paper.Step 2In a large heatproof bowl set over a saucepan of simmering water, melt ½ cup butter and chocolate chips, stirring until smooth. Remove bowl from heat and whisk in sugars. Whisk in eggs, one at a time, until fully combined.Step 3Whisk in cocoa powder and salt, then fold in flour, chopped Reese’s, M&M’s, and candy corn. Pour batter into baking pan.Step 4Bake until a toothpick inserted in center comes out with moist crumbs, 35 minutes. Let cool completely.
Step 1Use the overhanging parchment paper to lift brownies out of pan, then cut into 16 squares. Arrange squares on a parchment-paper-lined rimmed baking sheet. Top each square with a marshmallow.Step 2In a medium heatproof bowl, microwave white chocolate chips with coconut oil until melted. Stir until smooth.Step 3Drizzle chocolate over each marshmallow-topped brownie. Refrigerate until set, about 10 minutes. Step 4Use black decorating gel to create eyes and a mouth on each marshmallow.
For more spooky inspiration, check out our best Halloween desserts. Got chocolate on the brain? We’ve got dozens more brownie ideas.
