Happy October, Foodie Friends!
October has to be my favorite month. Fall, football, hockey, apple and pumpkin picking, and HALLOWEEN!
This is my favorite time to bake. I love all the fun candies, sprinkles and toppings. So many desserts to decorate, so little time.
With that being said, I kept this month’s brownie simple.
HONESTY ALERT! When I got ready to bake the “Monster Brownies” from Food Network Magazine, I had about an hour to devote to baking. I really wanted to bake but didn’t have to time to dedicate to the recipe in the magazine. So… I improvised. I didn’t have a box mix on hand , but did have my trusty old brownie recipe that’s my go-to on busy days , so, I pulled that out and got to work. I do intend on trying that recipe at some point, but for now, please enjoy this simple and oh-so-chewy recipe. For the record, I don’t typically frost my brownies, but to decorate them, frosting is a must! You can also use store bought frosting , for an even faster dessert!
- 1 cup butter 2 sticks, softened
- 2 cups sugar
- 2 tsp vanilllia extract
- 4 eggs
- 1 cup flour
- 2/3 cups Hershey’s Special Dark cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
Quick chocolate frosting
- 3 tbsp butter softened
- 3 tbsp Hershey’s Special Dark cocoa powder
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup powdered sugar
- Preheat over to 350. Grease an 8×8 or 9×9 pan (for thick brownies) or a 9×13 pan for thinner brownies) Stir butter, sugar and vanilla in bowl. Add eggs, beat well. Combine dry ingredients . Gradually add the dry ingredients to the butter mixture, until well blended. Spread into prepared pan.
- Bake for 35-40 mins., or until brownies start to pull away from sides of pan.
- Cool completely before frosting and decorating!
Quick Chocolate Frosting
- Beat all ingredients together with electric mixer until smooth and creamy. Frost cooled brownies, then get ready to decorate!
- To decorate Monster Brownies , you’ll need the following: Candy eyes, Halloween sprinkles, and candies to use a “noses” (can be round, or Halloween shaped noses, some of mine have bats and ghosts , and tiny googly eyes turned backwards)
Decorate the brownies:
Turn the cooled brownies out on a parchment lined sheet pan and frost them with your prepared frosting , using a small offset spatula. Cover the brownies with a heavy dose of Halloween themed sprinkles. I did “eyeball” where I’d cut each brownie, but I didn’t cut until after I placed the eyes and noses around the tray. You could cut and leave intact until serving or as a fun presentation on a platter for Halloween.
10 months of brownies down, two more months to go. Truly, the sweetest thing about 2020 so far!
Need more recipes to check out ROSEMARY GARLIC BISCUITS (WITH A SURPRISE)