Description

Brimstone Brownies are rich, dark chocolate brownies swirled with fiery red candy melts and a hint of cinnamon, making them the perfect spooky treat for Halloween parties. Their dramatic look and bold flavor make them a crowd-pleaser for kids and adults alike.

Ingredients

Scale

1 cup (225g) unsalted butter, melted
1 1/2 cups (300g) granulated sugar
3/4 cup (75g) black cocoa powder (or Dutch-process cocoa + black gel food coloring)
1/2 cup (60g) all-purpose flour (or gluten-free blend)
1/4 teaspoon salt
1 teaspoon ground cinnamon (optional)
3 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup (85g) red candy melts
2 tablespoons (28g) heavy cream
1/4 teaspoon cayenne pepper (optional)
Edible glitter or red sprinkles (optional)

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
In a large bowl, whisk together the melted butter and sugar until smooth, about 1 minute. Add the eggs and vanilla, whisking until glossy and thick (30 seconds).
In a separate bowl, sift together the black cocoa, flour, salt, and cinnamon.
Gradually fold the dry ingredients into the wet mixture using a spatula. Stir just until no dry streaks remain.
Pour the batter into your prepared pan and spread evenly into the corners.
In a heatproof bowl, melt the red candy melts with heavy cream (microwave in 20-second bursts, stirring until smooth). Stir in cayenne pepper if using.
Drop spoonfuls of the red candy mixture over the brownie batter. Use a toothpick or skewer to swirl, creating dramatic “lava” streaks. Don’t overmix.
Bake for 25–28 minutes or until a toothpick inserted at the edge comes out mostly clean. The center should be fudgy.
Let brownies cool in the pan for 10 minutes, then lift out using the parchment. Cool completely before slicing.
Sprinkle with edible glitter or red sprinkles if desired. Slice into 16 squares or use cookie cutters for spooky shapes.

Notes

For gluten-free, use a 1:1 blend. For vegan, substitute coconut oil, flax eggs, and non-dairy cream. Underbake slightly for fudgy centers. Black cocoa stains—wear gloves and clean spills quickly. Swirl topping while batter is fresh for best effect. Store brownies tightly wrapped at room temperature for up to 3 days or freeze for up to a month.

Prep Time: 15 minutes
Cook Time: 25–28 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 brownie square (1/16 of pan)
Calories: 210
Sugar: 18
Sodium: 80
Fat: 12
Saturated Fat: 7
Carbohydrates: 26
Fiber: 2
Protein: 3

Keywords: Halloween, brownies, chocolate, party treats, spooky dessert, brimstone brownies, kid-friendly, easy baking, black cocoa, candy melts