Yield: 9″ pan halloween kitchen sink brownies // Total Time: 45 min. // Disclaimer: This post includes affiliate links.
Fudge brownies, crackled tops, and a whole bunch of delicious halloween candy wrapped together.
Halloween kitchen sink brownies brownies
I absolutely love kitchen sink bakes because it’s essentially just throwing a ton of delicious candy and treats into something that’s already delicious. So with that, today we’re taking my perfect fudge brownies and adding a ton of delicious halloween treats to them. These brownies are thick, fudgy, and rich, have that desirable crackled top, and are loaded with pretzels, m&m’s, oreos, and chocolate chips.
Halloween kitchen sink brownies recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can turn your brownies from rich and fudgy to tough and chewy. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
Get those perfectly crackled brownie tops
The secret to getting those perfectly crackled tops is actually quite simple! All you need to do is whisk together the eggs and sugar to get them nice, light and fluffy prior to adding them to the rest of the brownie batter. Whipping up the eggs and sugar brings more air into the batter, which after baking collapses, forming that perfectly crackled top. And if the thought of bringing air into your brownies sounds scary, don’t worry, these brownies are super fudgy!
How to get perfect brownie slices
Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
Ingredients and substitutions
For the brownies:
All purpose flour: lends some structure to the brownies and makes them slightly chewy.
Salt: helps balance and bring out the sweetness and flavor of the brownies.
Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the brownies.
Semi-sweet chocolate: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies!
Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
Dutch process cocoa: lends a deeper chocolate flavor to the brownies. I love using dutch process cocoa because it has a deeper and richer flavor than natural cocoa, but natural cocoa can easily be substituted in here.
Eggs: binds the brownie batter together, adds moisture to the brownies, and is the main contributor in getting that perfectly crackled top.
Toppings: use your favorite toppings here. I used a combination of oreos, pretzels, halloween colored m&m’s, and chocolate chips. I do really highly recommend using pretzels so you get that saltiness to balance out all of the sweet.
Candy eye sprinkles: I love these things so much, and you will see me throwing them into EVERY halloween recipe. You will need these for pushing into the cookies after baking (trust me, they will melt and you will not be happy with the results if you put them on before baking!)
How to make halloween kitchen sink brownies
1. Melt the butter and chocolate. Start by melting together the butter and chocolate, either in the microwave or on the stove top. Once the mixture is completely melted and smooth, whisk in the cocoa powder and set aside.
2. Whip up the eggs. This step is super important in getting that classic and desirable brownie crinkle top. It seems excessive, but you’re going to need to beat the eggs and sugar together on high speed for 4 minutes. Trust the process!
3. Combine. Gently whisk the chocolate mixture into the beaten eggs, then whisk in the dry ingredients just until no flour streaks remain.
4. Add (everything but the) kitchen sink. Pour the brownie batter into the prepared pan, then smooth it out into an even layer. Place all of your desired toppings on top of the brownies, pushing down on them slightly so they “stick” to the batter.
5. Bake. Bake for 35-40 minutes, until the brownies only slightly wobble when the pan is moved.
6. Serve and enjoy! Slice the brownies once they have cooled to room temperature, then enjoy!
Halloween kitchen sink brownies Q & A
Can I double these halloween kitchen sink brownies?
Of course! Simply double all of the ingredients and bake the brownies in a 9×13″ pan, or bake them in two 8″ square pans. Be sure to keep an eye on the brownies if baking in a different sized pan, as the bake times may vary.
Can I use an 8″ square pan?
Definitely! Your brownies will just be a bit thicker.
How to store halloween kitchen sink brownies
These brownies will keep well stored in an airtight container at room temperature for 3-4 days. They can also be stored in an airtight container in the freezer for up to 3 months.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
9 inch square pan: I partnered with baker’s secret to create these delicious brownies! You can find their pan here.
Kitchen scale: the best thing that I ever purchased for recipe development and baking. Here is the one I currently use. It is a bit on the pricier side, but here is the one I used to use and is perfect for starting out!
Parchment sheets: perfect for lining your pans and for photography. I cut these in half when I use the 8 inch square pan, which makes it the perfect size for double lining the pan if desired!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these halloween kitchen sink brownies?
If you made these fudge brownies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Halloween Kitchen Sink Brownies
- 170 g unsalted butter (¾ c.)
- 270 g semi-sweet chocolate chips (1 ½ c. + 1 tbsp.)
- 40 g dutch process cocoa (¼ c. + 2 tbsp.)
- 3 eggs
- 300 g granulated sugar (1 ½ c.)
- 120 g all purpose flour (1 c.)
- ¾ tsp. salt
- 1 c. your favorite toppings! I used oreos, pretzels, chocolate chips, m&m's, and candy eyes!
- Preheat the oven to 350°F / 175°C. Grease and line a 9" square pan with butter and parchment paper.
- In a medium saucepan set over medium heat, melt together the butter and chocolate. Turn off the heat, then immediately whisk in the cocoa powder.
- In a medium sized mixing bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat together the eggs and sugar for 4 minutes.
- Slowly whisk the melted chocolate mixture into the egg mixture.
- Add in the flour and salt. Whisk together just until no flour streaks remain.
- Pour the brownie batter into the prepared pan. Top with oreos, pretzels, chocolate chips, and m&m’s Bake for approximately 30 minutes, or until the brownies are set on the outsides and only slightly jiggle in the middle.
- Press candy eyes into the brownies immediately after taking them out of the oven. Wait for the brownies to fully cool before cutting. Serve, and enjoy!
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