Halloween Espresso Brownies

These brownies are the perfect way to combine the rich, fudgy goodness of classic brownies with a Halloween twist. Infused with a hint of espresso for a little kick, and adorned with creepy-crawly spider decorations, these Halloween brownies are a great group treat for any spooky gathering.

Which Espresso to Use for Espresso Brownies

For the most intense coffee flavor, and an ingredient optimized for baking, use King Arthur Espresso Powder. Espresso powder is different than espresso grounds because it’s brewed espresso that has been dehydrated to create water-soluble granules of coffee flavor. You can get different variations of dark and light roast espresso powder, depending on how strong you want the flavor and caffeination to be in your brownies.

Spooky Spider Halloween Espresso Brownies Recipe

Ingredients

• 1 cup unsalted butter, cold
• 1 cup semi-sweet chocolate chips
• 1 cup all-purpose flour
• 3 tablespoons dark cocoa powder
• 2 tablespoons espresso powder
• 1/2 teaspoons salt
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1/2 tablespoons vanilla extract
• Store-bought chocolate icing
• 4 marshmallows for garnish

Instructions

1. Preheat the oven to 350F. Line a 9×13 baking pan with parchment paper and set aside.
   
2. In a stainless steel pan, brown the butter over medium heat for 10-12 minutes. While it cooks, the butter will foam, pop, and crackle. This is normal! Stand by and stir it occasionally. When the bottom of the pan has brown bits of butter solid and it starts to smell nutty, scrape all of it into a separate bowl.
   
3. Add the chocolate chips to the bowl of browned butter and stir to melt completely. Set aside.
   
4. In a bowl, whisk together the flour, cocoa powder, espresso, and salt. Set aside
   
5. In a mixing bowl, whisk the eggs, sugar, and vanilla together on medium speed for 1-2 minutes until fluffy.
   
6. With the mixer running on low, stream the melted butter and chocolate into the batter. Mix until just combined.
   
7. Gently fold in the dry ingredients with a rubber spatula until just combined.
   
8. Pour the batter into the prepared baking pan. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out covered in moist crumbs. All ovens are different, and your brownies may bake quicker or take longer than the indicated baking time.
9. Let the pan cool completely on a wire rack then ice with your favorite store bought chocolate icing. 
10. In a small bowl, microwave 4 marshmallows for 30 seconds. Using your hands, rub the melted marshmallows between your fingers and stretch the marshmallows over the brownies creating a spiderweb look.

 Recipe and Styling by Anna Franklin / Photography by Dave Bryce 

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