Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Halloween Brownies 3.4 (14) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 7, 2022 Rate PRINT Share Prep Time: 45 mins Total Time: 1 hr 15 mins Yield: 2 dozen This year, trick out your treats by serving up a platter of these spooky brownies. In this recipe, intense unsweetened cocoa powder and caramel-y brown sugar give them a sophisticated flavor profile, while the playful decorations keep you right on theme. Ingredients Brownies 2 sticks unsalted butter, room temperature, plus more for pan 1 ¼ cups unbleached all-purpose flour, plus more for pan 1 ¼ teaspoons kosher salt 1 ½ cups granulated sugar ½ cup packed light brown sugar 1 cup unsweetened cocoa powder 4 large eggs, room temperature 2 teaspoons pure vanilla extract Candy eyeballs, for decorating Royal Icing 2 cups confectioners' sugar 2 ½ tablespoons meringue powder ¼ cup water Directions Brownies: Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan. Line bottom and long sides with parchment, leaving a 2-inch overhang. Butter and flour parchment, tapping out excess; set aside. Whisk together flour and salt. In a large heatproof bowl set over (not in) a pot of simmering water, melt butter. Remove from heat. Add both sugars; whisk to combine. Whisk in cocoa powder. Add eggs, one at a time, and whisk until well combined and glossy. Mix in vanilla. Add flour mixture; stir until just combined (do not overmix). Pour batter into prepared pan; smooth top with a spatula. Bake until top is crackly and a tester inserted into center comes out clean, about 30 minutes. Transfer pan to a wire rack. Let cool 30 minutes, then lift brownies out of pan using parchment overhang. Let cool completely on wire rack, then cut into 24 pieces (for spider webs, cut into squares; for mummies, cut into rectangles.) Royal Icing: While brownies are cooling, beat confectioners' sugar, meringue powder, and water with a mixer on low speed until fluffy but dense, 7 to 8 minutes. To Decorate: To make spider webs, transfer icing to a piping bag fitted with a small round tip (such as Ateco #3). Pipe long lines in corners of square brownies, then connect with icing to create a web shape. To make mummies, transfer icing to a piping bag fitted with a small ribbon tip (such as Ateco #44.) Pipe ribbons of icing back and forth to create a mummy pattern, and decorate with candy eyeballs. Bryan Gardner Cook's Notes You can find candy eyeballs at most supermarkets and craft stores, or online at Target or Amazon; we prefer the Wilton brand. Originally appeared: The Martha Stewart Show, Episode 4016 Rate It PRINT