Spooky Eyed Brownies (Not for the Faint-hearted!)

Jen Bakes Everything
by Jen Bakes Everything
9 pieces
1 hr 30 min

Trick or Treat! Halloween is upon us! I love seeing scary treat ideas every year, and this year I have decided to recreate one of Christine McConell (aka the Queen of Creepy Cookies)'s creepy eyed treats. I've used Tasty's brownie recipe as the base recipe, and these are indeed the most decadent and fudgy brownies I have ever had!

I made the eyeballs from scratch using white chocolate wafers, melted chocolate and food colouring. Alternatively, you can use white chocolate Malteser balls instead of making the white chocolate eyeballs from scratch.

Since I don't have black food colouring, I mixed red, blue and green food colourings to make the black pupils. The eyelids are made of melted dark chocolate chips. It is easier to work with gel food colouring instead of liquid food colouring, but either would work just fine!

They are so much fun to make and I can't wait for you to try!

Spooky Eyed Brownies (Not for the Faint-hearted!)
Recipe details
  • 9  pieces
  • Prep time: 1 Hours Cook time: 30 Minutes Total time: 1 hr 30 min
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  • 140g (1 1/4 sticks) Unsalted butter
  • 113g (4oz) Semi-sweet chocolate
  • 40g (1/2 cup) Cocoa powder
  • 8g (1Tbsp) Espresso powder
  • 150g (3/4 cup) White sugar
  • 50g (1/4 cup) Brown sugar
  • 5mL (1tsp) Vanilla extract
  • 60g (1/2 cup) All purpose flour
  • 6g (1tsp) Salt
  • 3 Eggs, room temperature
  • 110g (4oz) Chocolate chips (Optional)
Chocolate eye balls
  • 50g (1.76oz) White chocolate wafers
  • 18g (2.5tsp) Honey / Corn syrup
  • 60g (1/3 cup) dark chocolate chips
  • 15g (1 Tbsp) Milk
  • Black gel food colouring (or make your own using red, blue and green food dyes. See instructions under "Tips")
Chocolate eyeballs Part 1
To melt the white chocolate wafers, microwave it for 1 minute in 30 second intervals, stirring between each microwave session.
When the white chocolate is fully melted, add honey or corn syrup. Using a spatula, mix honey or corn syrup into the chocolate until fully incorporated. The mixture may look like it is breaking and separating while mixing, fear not! Wrap the mixture in cling wrap and set aside until it is ready to use.
Preheat the oven to 350°F. Line a 8x8" square baking tin with parchment paper.
Melt the butter either in a microwave or in a saucepan. While the butter is melting, put chocolate, 15g (1/8 cup) cocoa powder and espresso powder in a heat-proof mixing bowl. Pour the hot butter into the chocolate, mix with a spatula until all the chocolate is melted. Set aside.
Using an electric mixer, whisk the sugars, vanilla extract, salt and eggs in a separate mixing bowl on high speed for about 10 minutes.
Turn the mixer down to low speed and pour the slightly cooled chocolate-butter mixer into the egg-sugar mixture. Mix until fully incorporated.
Sift the flour and the remaining cocoa powder into the chocolate mixture. Using a spatula, gently fold the flour in until just combined. You may add the optional chocolate chips in this step.
Pour the batter into the prepared baking pan and smooth the top. Bake for 30 minutes.
Once the brownies are out of the oven, while it is still hot, use a spherical sculpting tool (I used my measuring spoon with a round bottom) to make a round indent in where the centre of each piece of brownie will be (i.e. there should be 9 round indents in total). This is where each eyeball will sit. Let cool slightly in the baking tin for the brownie to set, and then transfer to a cooling rack to cool completely. In the meantime, finish preparing the eyeballs.
Once cooled, slice the brownie into 9 equal pieces.
Chocolate eyeballs Part 2
In a microwave, melt the dark chocolate chips with milk for 1 minute in 30 seconds intervals. Stirring between each microwave session to prevent burning. Set aside.
Divide the white chocolate into 6g or 1tsp chunks (there should be enough dough to make 11 eyeballs). Use the palms of your hands and roll each chunk into a ball.
Using a clean paint brush or a toothpick, paint a solid circle with the melted dark chocolate on the white eyeball. This will be the iris.
Pour the rest of the melted dark chocolate in a piping bag with a very fine tip (tip diameter of about 1mm). If you don't have a piping tip with a small diameter, you can also make your own piping bag with parchment paper (See "Tips")! If the chocolate has already solidified at this point, put it back in the microwave for 15-20 seconds to liquify it.
To paint the pupil, dip a clean paint brush with a fine tip in the black food colouring and paint a dot in the middle of the iris. The finished product should resemble the second picture above.
Place each eyeball in the round indent of the brownie.
Draw the eyelid with the melted dark chocolate. Using a toothpick to create a smooth chocolate eyelid by smoothing out the piping lines. Let sit until the chocolate solidifies and enjoy!
  • To make black food colouring, mix 1 drop of blue food colouring, 2.5 drops of green food colouring and 3 drops of red food colouring.
  • If you want to change the colour of the iris, feel free to use white chocolate and dye it with food colouring, or simply buy chocolate wafers of your desired colour.
  • Get creative and experiment with different eye shape and the direction of where the eyes are looking!
  • Follow this link to make your own piping bag: https://www.youtube.com/watch?v=YE3-LSS44x8
Jen Bakes Everything
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