Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Halloween Crispy Treat Brownies
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 35 min
- Yield: 18 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 351
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 3 g
- Cholesterol
- 57 mg
- Sodium
- 129 mg
Liven up Halloween with this eerie-adorable dessert that highlights ghostly candy eyeballs peeking out of a crunchy vivid green topping. It’s a perfect spooky mashup of fudgy, chewy brownies and crispy rice treats with lots of gooey marshmallow magic. Bonus: A secret layer of melted white chocolate that’s loaded with festive sprinkles.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 35 min
- Yield: 18 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 351
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 3 g
- Cholesterol
- 57 mg
- Sodium
- 129 mg
Ingredients
Brownies:
Crispy Rice Treats:
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Directions
- For the brownies: Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray, then line the pan with parchment paper, leaving a 2-inch overhang on 2 sides.
- Microwave the butter in a medium microwave-safe bowl, stirring halfway through, until melted, about 1 minute total. Add the bittersweet chocolate and let sit until melted, 4 to 5 minutes, then stir to combine. Stir in the cream.
- Whisk the granulated sugar, brown sugar, vanilla, espresso powder, salt and eggs in a large bowl until smooth. Pour in the melted chocolate mixture and whisk to combine. Whisk the cocoa and flour in a medium bowl, then add to the egg mixture and fold until combined. Pour the batter into the prepared pan and bake until the edges of the brownies are mostly set, 30 to 35 minutes.
- Immediately scatter the white chocolate chips over the top of the brownies and return them to the oven. Continue baking until the chips start to melt and can be spread easily with a butter knife or offset spatula, about 1 minute. Spread the melted white chocolate so that the entire top of the brownie is covered, then sprinkle with the Halloween-colored sprinkles. Let cool until the white chocolate is mostly hardened, about 30 minutes.
- For the crispy rice treats. Melt the butter in a large pot over medium heat. Add the marshmallows, vanilla and salt and cook, stirring constantly with a rubber spatula to keep the mixture from burning, until the marshmallows are completely melted, 2 to 3 minutes. Fold in the crispy rice cereal, sanding sugar and green sprinkles until the cereal is completely coated in the marshmallow and the mixture is evenly green.
- Top the brownies with the crispy rice treat mixture and gently press into the pan until even all over. Scatter the candy eyeballs over top, pressing them gently into the treats so that they stick. Let cool to room temperature, 25 to 30 minutes.
- Use the 2-inch parchment overhang to remove the treats from the pan. Slice into 4 even strips then slice each strip into 1/2-inch rectangles.
