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.



Royal Icing


Instructions Checklist
  • 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.

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.

Reviews (6)

14 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
Brownies are good, chocolate-y and moist. I beat my frosting on high for at least 10 minutes to get it stiffer and glossier like a meringue. If you prepare it as the recipe suggests the frosting is too runny and tinted yellow. I also added vanilla to mine for better flavor.
Rating: 2 stars
These brownies aren’t very chocolatey, so they’re not very good. Also the icing recipe isn’t what they used for the picture. The meringue powder makes the icing “melt” together more, so when you see the mummies in the picture with the icing layered, you can’t do it with the recipe. All the layers combine so you might as well have just iced them with a knife. Don’t make either of these recipes. Cute idea though, and the spiderwebs work with the icing.
Rating: Unrated
Easy recipe, I made them and they were the perfect brownie consistency. I would suggest adding a quarter cup more of sugar, it seemed a little unsweet to me.
Rating: Unrated
These brownies were easy to make and delicious. Everyone enjoyed them. I plan on making for birthdays and holidays.
Rating: Unrated
This is a great brownie recipe from the Wine Spectator:,1275,6464,00.html
Rating: Unrated
These should not be made in a 9x13" pan! They were less than 1/2" thick. It's hard to review the texture because they were so short/thin.