Brownie Haunted House
“You don’t have to worry about getting this spooky showstopper to stand upright. These fudgy brownies are the perfect canvas for creating a silly haunted house. Trick-or-treaters beware!” —Sarah Farmer, Greenfield, Wisconsin
Taste of Home
|Servings||Prep Time||Cook Time|
|16servings||20minutes||30minutes + cooling|
|30minutes + cooling|
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2/3 cup butter cubed
- 1/4 cup water
- 2 tsp instant coffee granules optional
- 1-3/4 cups semisweet chocolate chips
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- vanilla frosting
- chocolate frosting
- Paste food colouring
- assorted sprinkles
- Assorted candies
- Preheat oven to 325°. Line a 13x9-in. baking pan with foil, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add chocolate chips and stir until melted. Cool slightly.
- Whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture.
- Pour into prepared pan. Bake on a lower oven rack until a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-40 minutes. Cool in pan on a wire rack.
- Lifting with foil, remove brownie from pan; let cool completely. Discard foil. Cut off corners of brownie to resemble a house. If desired, cut scraps into pumpkins and ghosts using cookie cutters. Tint vanilla frosting as desired with paste food colouring. Decorate brownie house with frosting and candies.
1 piece: 293 calories, 15g fat (9g saturated fat), 67mg cholesterol, 196mg sodium, 40g carbohydrate (29g sugars, 1g fibre), 4g protein.