These Black Bat Brownies are fudgy, chocolatey treats that are perfect for Halloween! Topped with a spooky bat design, they’re sure to impress both kids and adults alike.
Honestly, who can resist a brownie with a fun twist? I love serving these at parties—just watch them disappear as everyone reaches for a piece! 🍫
Key Ingredients & Substitutions
Unsalted Butter: Butter adds richness and moisture. If you’re looking for a dairy-free option, you can use coconut oil or a vegan butter substitute, which works nicely too.
Granulated Sugar: This is key for sweetness. For a healthier option, you can use coconut sugar or a sugar substitute like stevia, but the texture may vary slightly.
Peanut Butter: It gives a delicious swirl! If you’re allergic, try almond butter or sun butter instead. They’ll give a different but tasty flavor.
Chocolate: Semi-sweet chocolate is perfect for ganache, but you could also use dark chocolate for a richer taste. If you need dairy-free, go for a high-quality dairy-free chocolate.
How Do I Ensure My Brownies Are Perfectly Fudgy?
Baking brownies is all about timing and temperature. To keep them fudgy, avoid overbaking! Here’s how:
- Check for doneness at 30 minutes: insert a toothpick, and it should come out with a few moist crumbs, not clean.
- Let brownies cool in the pan completely before cutting. This helps them set and prevents them from falling apart.
- For an extra fudgy texture, consider slightly underbaking them, then letting them cool completely in the fridge.
What’s the Best Way to Decorate with Fondant?
Working with fondant can be tricky, but here are some tips:
- Dust your surface with powdered sugar to prevent sticking while rolling it out.
- Cut out shapes quickly to keep the fondant from drying out. If it does, a little water can help soften it.
- When placing decorations on brownies, a tiny dab of water holds the pieces in place securely.
Enjoy making these fun spooky treats! 🦇
How to Make Black Bat Brownies
Ingredients You’ll Need:
For The Brownies:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup peanut butter (for swirling)
For The Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
For The Decorations:
- Black fondant or black gum paste
- Edible glitter or sanding sugar (black or dark gray)
- Candy eyeballs
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and around 30-35 minutes to bake. After baking, you’ll want to give the brownies time to cool completely, which can take about an hour. The ganache will need another 30 minutes to set, so total time from start to finish is around 2 hours. Perfect for a fun spooky baking session!
Step-by-Step Instructions:
1. Prepare the Brownies:
First things first, preheat your oven to 350°F (175°C) and get a 9×9-inch square baking pan ready by greasing it and lining it with parchment paper. This makes it easy to get the brownies out later.
Next, take a microwave-safe bowl and melt your butter. Once melted, stir in the granulated sugar until it’s all combined. Now, add the eggs one at a time, whisking well after each until the mixture looks nice and smooth. Stir in the vanilla extract to add some flavor!
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients. Be gentle and mix until it’s just combined; you don’t want to over-mix!
Pour your batter into the prepared pan and spread it evenly. Spoon dollops of peanut butter over the top, and use a knife or skewer to swirl it through the batter. This will give it a lovely marbled look!
Now, bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). It’s crucial not to overbake—this keeps them fudgy!
Once they’re done, let the brownies cool completely in the pan.
2. Make the Ganache:
To make the luscious ganache, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (don’t let it boil!). Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for about 2 minutes to melt the chocolate.
Gently stir until the mixture is smooth and glossy. Pour this delicious ganache over the cooled brownies and spread it evenly. Let it set at room temperature or refrigerate until firm.
3. Create Bat Decorations:
While your ganache is setting, let’s make those cute bat decorations! Roll out black fondant or gum paste on a surface dusted with powdered sugar or cornstarch so it doesn’t stick. Use a bat-shaped cookie cutter (or a template and knife) to cut out bat shapes.
For a bit of sparkle, lightly brush the bats with edible glitter or sanding sugar. Then, attach candy eyeballs to each bat with a tiny dab of water or edible glue, pressing gently to secure them on.
4. Assemble:
Once your ganache is set and the brownies are cooled, cut them into squares. Place one fondant bat on top of each brownie square for that spooky effect!
Yay! Now serve and enjoy your delicious Black Bat Brownies—perfect for Halloween parties or just a fun treat any time!
Can I Use White Chocolate for the Ganache?
Absolutely! You can use white chocolate to make a lighter ganache. Just follow the same method: heat the cream, pour it over the chopped white chocolate, and let it sit before stirring until smooth.
How Can I Adjust the Recipe for a Larger Batch?
If you want to make a larger batch, you can double the ingredients and use a 9×13-inch pan instead. Just keep an eye on the baking time, as it may take a few extra minutes to bake through.
Can I Use Natural Peanut Butter?
Yes, you can use natural peanut butter! Just ensure it’s well stirred if it separates, and it may slightly alter the texture, giving a more rustic feel to the brownies.
How Should I Store Leftovers?
Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. To maintain their softness, you can place a slice of bread in the container!
