Q1: What is the absolute, number one secret to a truly fudgy, not cakey, brownie?

The secret is all about the fat-to-flour ratio . A fudgy brownie, like this one, will have a much higher ratio of fat (from the melted chocolate and the oil) to flour. This is the key that creates that signature, dense, moist, and wonderfully gooey texture.

Q2: How do I make my crispy rice treats soft and chewy, not hard and crunchy?

There are two main secrets! First, be sure to use fresh marshmallows , as stale marshmallows can be dry and will not melt as well. Second, and most importantly, be sure to melt your marshmallows with the butter over a low and gentle heat . High heat is the number one culprit that will cause the sugars in the marshmallows to caramelize and become hard and brittle when they cool.

Q3: Can I make these ahead of time for a Halloween party?

Yes, absolutely! This is a perfect make-ahead dessert. You can prepare the entire recipe up to 3 days in advance and keep it, well-covered, at room temperature. For the best, cleanest slices, it is a great idea to chill the entire block in the refrigerator for about 30 minutes before you cut it.

Q4: How do I get beautiful, clean slices on a multi-layered brownie?

The secret is to use a large, sharp chef's knife and to clean the knife between each cut . A hot knife also works wonders! You can run your knife under hot water and then wipe it completely dry before each slice. This will allow the knife to glide through the sticky layers, creating a perfect, clean cut every single time.

Q5: Can I make this recipe with a boxed brownie mix?

Of course! For an even easier shortcut, you can absolutely use your favorite brand of a fudgy, 9x9-inch or 8x8-inch boxed brownie mix for the base of this recipe.

Fun Halloween Brownies (with Crispy Treats!)

A festive and fun multi-layered dessert bar perfect for Halloween. This recipe for ‘Halloween Crispy Treat Brownies’ features a rich, fudgy brownie base made with both bittersweet chocolate and Dutch-process cocoa. While still warm, the brownie is topped with a layer of melted white chocolate and colorful Halloween sprinkles. The final layer is a green-colored crispy rice treat mixture, which is pressed on top and decorated with various candy eyeballs to create a spooky monster effect. The finished bars are a decadent combination of chewy brownie and crispy, crunchy topping.

Author: Grace

Ingredients

For the Brownies:
Nonstick cooking spray
1 1/2 sticks (12 tablespoons) unsalted butter
4 ounces bittersweet chocolate, chopped
2 tablespoons heavy cream
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
3 large eggs
1/2 cup Dutch-process cocoa powder
1/2 cup all-purpose flour
One 11-ounce bag white chocolate chips
1/2 cup Halloween-colored sprinkles
For the Crispy Rice Treats:
4 tablespoons (1/2 stick) unsalted butter
5 ounces mini marshmallows
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 cups crispy rice cereal
3 ounces dark green sanding sugar
1/4 cup light green sprinkles
Candy eyeballs in various sizes, for decorating

Instructions

Make the Brownie Layer: Preheat the oven to 350°F. Spray and line an 8-inch square baking pan with parchment paper, leaving an overhang.
Melt the butter and bittersweet chocolate together in the microwave. Stir in the cream.
In a large bowl, whisk the sugars, vanilla, espresso powder, salt, and eggs until smooth. Whisk in the melted chocolate mixture. Fold in the cocoa and flour until just combined.
Pour the batter into the prepared pan and bake for 30 to 35 minutes.
Immediately scatter the white chocolate chips over the top of the hot brownies and return them to the oven for 1 minute to melt. Spread the melted white chocolate into an even layer and top with the Halloween-colored sprinkles. Let cool for about 30 minutes until the white chocolate is mostly set.
Make the Crispy Treat Layer: While the brownie cools, melt the butter in a large pot over medium heat. Add the marshmallows, vanilla, and salt, and stir until the marshmallows are completely melted.
Fold in the crispy rice cereal, green sanding sugar, and green sprinkles until the cereal is completely coated.
Top the brownie with the green crispy rice treat mixture, pressing it into an even layer. Gently press the candy eyeballs all over the top. Let the bars cool to room temperature for about 30 minutes.
Use the parchment overhang to remove the bars from the pan. Slice into rectangles and serve.

Notes

This is a multi-layered dessert bar that combines two classic treats: brownies and crispy rice treats.
Melting the white chocolate chips directly on the hot brownie from the oven is a clever and easy shortcut.
Using the parchment paper overhang is the key to easily removing the finished, multi-layered dessert from the pan for clean slicing.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://www.eatswithsoul.com/fun-halloween-brown/