Halloween brownies are a must-have Halloween dessert and these Witches Brew Brownies are easy to make, delicious, and festive for Halloween. This easy Halloween dessert can be made for any Halloween party, movie night, or just because and they’re great for kids to help with. Kids can frost their Halloween brownies and decorate them with sprinkles for an easy baking night or decorating party.
Witches cauldron brownies are made from boxed brownie mix and homemade white chocolate buttercream frosting but you can use canned frosting or even premade brownie bites. Just dye the frosting green with food coloring!
Witches Brew Brownies
Witch desserts are fun Halloween foods. If you’re looking for more Halloween brownie ideas this Halloween Brownie Batter Witch’s brew dip is another easy dessert to make and involves no baking!
If you’re looking for Halloween party food on a budget these cauldron brownies are cheap to make and since the sprinkles are the most expensive part you can leave them out or use different, cheaper sprinkles. To make this recipe even more affordable you can use the Halloween funfetti frosting that comes with Halloween sprinkles. Then all you’ll need is a box of brownie mix, a can of frosting, and the eggs/milk/oil for the brownies.
Looking for more Fun Halloween foods? Check out this easy Halloween Graveyard Dirt Cake!
Witches Brew Cauldron Brownies Ingredients
Brownies
- 1 box dark chocolate brownie mix
- 1 large egg
- ⅓ cup whole milk
- ½ cup canola or vegetable oil
Frosting
- 4 ounces white chocolate
- 2 tablespoons heavy cream
- ¾ cup unsalted butter, room temperature
- ½ teaspoon kosher salt
- 2-3 drops of green food color
- 3 cups powdered sugar
Decorations
- ⅓ cup large green round pearl sprinkles
- 12 small pretzel sticks
- Skull and crossbones sprinkles
- Candy eyes
- Round purple and black sprinkles (optional)
How to Make Witches Brew Brownies
Preheat the oven to 350 degrees F. Grease and flour a 12-hole muffin pan and set aside. You can use a mini muffin pan if you want smaller sized brownies since these will be cupcake size.
In a large bowl, combine brownie mix, egg, milk, and oil. Mix until well combined. Scoop brownie mix into prepared muffin pan. Bake for 25-30 minutes or until the top of the brownies starts to crack.
Allow brownies to set in the pan for 10 minutes before transferring them to a wire rack to finish cooling.
Once the brownies have cooled, prepare the buttercream. Add the white chocolate and heavy cream to a microwave-safe bowl. Microwave on high for 45 seconds. Allow the bowl to sit for 90 seconds, then stir until smooth and well combined. Allow the ganache to cool to room temperature before moving on.
Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth, around 1-2 minutes. Scrape down the sides of the bowl and add the cooled ganache. Beat on medium speed until well combined, around 4-5 minutes.
Add salt, food color, and powdered sugar and beat on low until no powdered sugar is visible. Increase the speed to medium-high and beat frosting until light and fluffy, around 4-5 minutes.
Using a large cookie scope, place a large scoop of frosting on top of the cooled brownies. Add a generous amount of the green sprinkles to the frosting to create the bubbles and lightly press down.
Press a pretzel stick into each brownie through the frosting to create the mixing spoon. Add the skull and crossbones, candy eyes, and purple and black sprinkles to complete the witch’s brew.
Witches Brew Brownies FAQ
Leftover brownies can be stored in an airtight container in a cool dark place at room temperature for up to three days.
I like to use Pam baking spray to grease and flour the muffin pan. Any baking spray that contains flour will work.
If using a dark-colored muffin pan, start checking for doneness starting at 20 minutes.
Ensure the white chocolate ganache has cooled before adding to the butter when making the buttercream. If the ganache has not cooled, it will melt the butter and will result in a greasy buttercream.
I used these sprinkles for the green bubbles and skull and crossbones.
Looking for more Easy Halloween Recipes?
- Monster Halloween Donuts
- Halloween Fruit Cups
- Halloween Brownie Dip
- Graveyard Dirt Cake
- Monster Apples
- Monster Cookie Pudding Cups
- Witches Brew Brownies
Witches Brew Brownies
Halloween brownies are a must-have Halloween dessert and these Witches Brew Brownies are easy to make, delicious, and festive for Halloween. This easy Halloween dessert can be made for any Halloween party, movie night, or just because and they’re great for kids to help with.
Ingredients
Brownies
- 1 box dark chocolate brownie mix (any brownie mix works)
- 1 large egg
- ⅓ cup whole milk
- ½ cup canola or vegetable oil
Frosting
- 4 ounces white chocolate
- 2 tablespoons heavy cream
- ¾ cup unsalted butter, room temperature
- ½ teaspoon kosher salt
- 2-3 drops green food color
- 3 cups powdered sugar
Decorations
- ⅓ cup large green round pearl sprinkles
- 12 small pretzel sticks
- Skull and crossbone sprinkles
- Candy eyes
- Round purple and black sprinkles (optional)
Instructions
Preheat the oven to 350 degrees F. Grease and flour a 12-hole muffin pan and set aside.
In a large bowl, combine brownie mix, egg, milk, and oil. Mix until well combined. Scoop brownie mix into prepared muffin pan. Bake for 25-30 minutes or until the top of the brownies start to crack.
Allow brownies to set in the pan for 10 minutes before transferring them to a wire rack to finish cooling.
Once the brownies have cooled, prepare the buttercream. Add the white chocolate and heavy cream to a microwave-safe bowl. Microwave on high for 45 seconds. Allow the bowl to sit for 90 seconds, then stir until smooth and well combined. Allow the ganache to cool to room temperature before moving on.
Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth, around 1-2 minutes. Scrape down the sides of the bowl and add the cooled ganache. Beat on medium speed until well combined, around 4-5 minutes.
Add salt, food color, and powdered sugar and beat on low until no powdered sugar is visible. Increase the speed to medium-high and beat frosting until light and fluffy, around 4-5 minutes.
Using a large cookie scope, place a large scoop of frosting on top of the cooled brownies. Add a generous amount of the green sprinkles to the frosting to create the bubbles and lightly press down.
Press a pretzel stick into each brownie through the frosting to create the mixing spoon. Add the skull and crossbones, candy eyes, and purple and black sprinkles to complete the witch’s brew.
Notes
Leftover brownies can be stored in an airtight container in a cool dark place at room temperature for up to three days.
I like to use Pam baking spray to grease and flour the muffin pan. Any baking spray that contains flour will work.
If using a dark colored muffin pan, start checking for doneness starting at 20 minutes.
Ensure the white chocolate ganache has cooled before adding to the butter when making the buttercream. If the ganache has not cooled, it will melt the butter and will result in a greasy buttercream.
You can use a mini muffin pan if you want smaller sized brownies since these will be cupcake size.