Happy Halloween! Halloween is one of my favorite holidays and while I don’t really need anymore sweets in the house, I couldn’t resist celebrating with these delicious Mickey Boo Brownies! These rich chocolate brownies are packed with chocolate chips and caramel bits. They’re the perfect Halloween treat!
Brownies are one of my go tos for a quick dessert. They’re full of chocolate, easy to make, and always tasty. My family has a long going debate about whether or not brownies need to be frosted. For me, it really depends on the brownie. When you add frosting to a brownie full of other sweet mix-ins, there’s an added sweetness that is usually too much for me.
Since these brownies are filled with chocolate chips and caramel bits, I just dusted the tops with powdered sugar. Though, if you do love frosting, definitely go for it!
These brownies are quick and easy to make. I used my hand mixer, but you can also make these with a whisk and some arm muscles!
The one twist to this recipe is how you bake the brownies. I used a glass baking dish about 8×11 inches large lined with foil and covered in cooking spray. The foil kept the edges chewy and the centers and the bottoms soft, which made cutting them out super easy!
Once the brownies have baked and cooled, I cut them into ghost shapes using a ghost cookie cutter. The cookie cutter I used was a regular ghost shape that I’ve had for awhile. It’s helpful to use a ghost cutter with a round ghost head so that you can easily press the ears into the sides. To make the Mickey ears, I used a small round cookie cutter. If you wanted, you could also make a paper template and cut out the ghost shapes using a sharp knife. To make the Mickey Boos white, I sifted powdered sugar onto the bodies and then added eyes using a clean, slightly damp q-tip.
I hope you all had a wonderful Halloween and got to enjoy some of your favorite treats!
Boo to you!
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Mickey Boo Brownies
Ingredients
Brownies
- ½ cup unsalted butter, melted
- 1 ¼ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup all-purpose flour
- ¼ cup semi-sweet chocolate chips
- ½ cup caramel bits
Decoration
- ghost cookie cutter
- small round cookie cutter
- powdered sugar
Instructions
Brownies
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Preheat oven to 325 F. Line an 8×11 glass baking dish with foil, pressing it firmly into the dish and leaving 1-2 inches overhang. Spray foil with cooking spray. Set aside.
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In a medium bowl, sift together sugar, cocoa powder, and salt. Mix until combined.
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Pour butter into the sugar mixture, mixing constantly to blend. Add vanilla and eggs, one at a time, beating after each addition.
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Add the flour and mix just until combined.
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Stir in chocolate chips and caramel bits.
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Transfer batter to prepared baking dish, using a spatula to smooth the top.
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Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
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Transfer baking dish to a wire rack and let cool completely. Once cooled, lift the brownies out of the pan using the foil overhang.
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Place brownies on a flat work surface or cutting board. Cut into ghost shapes using a cookie cutter. Add ears using a round cookie cutter.
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Dust ghost bodies with powdered sugar. Add the ears and use the edge of a damp paper towel or clean q-tip to draw eyes onto each ghost brownie.
Recipe Notes
adapted from Bon Appetit