Halloween Brownies
These Halloween Brownies are gooey, spiced with pumpkin, and topped with ghost-shaped marshmallows for a spooky, festive chocolate treat that’s ready in under an hour.
Ingredients
- 1 cup all-purpose flour (or 1:1 gluten-free flour blend for a GF twist)
- ½ cup unsweetened cocoa powder (use Dutch-process for deeper color)
- ½ teaspoon baking powder (check freshness for best rise)
- ¼ teaspoon fine sea salt (balances the sweetness)
- ½ cup unsalted butter (melted and cooled slightly)
- ¾ cup granulated sugar (or swap coconut sugar for a caramel note)
- 2 large eggs eggs (at room temperature)
- 1 teaspoon pure vanilla extract (no artificial vanilla for best aroma)
- ½ cup canned pumpkin puree (not pie filling—look for 100% pumpkin)
- ½ teaspoon ground cinnamon (freshly ground if possible)
- ¼ teaspoon ground nutmeg (adds a whisper of warmth)
- ¼ cup Greek yogurt (whole-milk version lends extra creaminess)
- mini marshmallows, candy pumpkins, Halloween sprinkles For toppings
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a larger bowl, stir melted butter and sugar, then add eggs and vanilla.
- In a small bowl, combine pumpkin puree, Greek yogurt, cinnamon, and nutmeg.
- Pour half of the chocolate batter into the pan, add dollops of pumpkin mix, top with remaining batter, and swirl gently.
- Bake for 20–25 minutes until the edges are set and the center is slightly underdone.
- Press marshmallows or candy pumpkins into the warm brownies and let cool before slicing.
Notes
Greek yogurt keeps the brownies moist. Sift dry ingredients to avoid lumps. Soften eggs to prevent butter from seizing. Serve with ghost marshmallows for a spooky touch.
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