Black Cocoa Brownies have a deep chocolate flavor and dark black color. Topped off with optional (not optional) ghosts and/or powdered sugar, they’re hauntingly good.

black cocoa brownies decorated for halloween

Black Cocoa Halloween Brownies

These are very similar to my regular rich + fudgy brownies, just with a Halloween twist! Harnessing the power of black cocoa, the brownies come out black in color with a deep chocolate flavor. Decorated with white chocolate ghosts, dusted with powdered sugar, or eaten plain, they’re an easy way to get festive in the kitchen.

side view of a stack of halloween brownies

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Salted butter, partially melted – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough.
Brown sugar
Granulated sugar
Eggs
Corn syrup – This will help the brownies be soft + chewy.
Vanilla extract
All-purpose flour
Black cocoa powder – The black cocoa is key to the pure black color and rich flavor of these brownies.
Corn starch – This is also a softening agent.
Baking soda
Salt
Milk
White candy melts, if desired – You will only need these if you want to frost ghosts on the top of the baked brownies.
Powdered sugar, if desired – You will use this to dust the tops of the baked brownies, if you’d like.

How to make Halloween Brownies

Preheat the oven to 350°F (180°C). Grease a 9×9 pan and line with parchment paper. Set aside.
In a bowl, combine the butter, sugars, eggs, corn syrup, and vanilla until combined and smooth.
Add the flour, black cocoa powder, corn starch, baking soda, and salt to the bowl and fold together until a thick batter forms.
Fold in the milk until completely combined, then pour the batter into the prepared pan and spread smooth.
Bake for 20–23 minutes or until the internal temperature reaches at least 165°F (74°C). Allow the brownies to cool completely prior to removing from the pan and cutting into squares.
To decorate with a ghost, spoon a small dollop of melted white candy melts onto the top of a brownie square and then use the back of the spoon to drag the chocolate in a downward motion. Allow the chocolate to cool completely before using a very sharp knife to make the eyes and mouth by gently setting the tip of the knife into the chocolate and rotating to create the hole.
Sprinkle brownies with powdered sugar, if desired. Store at room temperature for up to 3 days.

close up of black cocoa halloween brownies

How should I store these brownies?

Once cooled, store your brownies in an airtight container on the counter for 3 days!

Can I freeze these brownies?

Yes! You can freeze these brownies for up to 3 months! I recommend placing all cooled brownies onto a cookie sheet and then placing the entire cookie sheet into the freezer to ‘flash freeze’ until they start to harden slightly. Move the flash-frozen brownies to a ziptop bag or airtight container then freeze for 3 months.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Parchment paper – I like to line my pan to make it easy-peasy to get brownies out of the pan without sticking.
Offset spatula – I love using an offset spatula to frost the ghost (a spoon will also work).
Microwave safe bowls: I love how giant these are! They’re perfect for mixing up the brownie batter and hold up well when microwaved.
9×9 pan – This is a great pan. It bakes evenly and washes well!
Thermometer – I use this electric thermometer to ensure the brownies are done baking in the middle! They need to be at 165°F!

Favorite Halloween Treats

Halloween brownies decorated with chocolate ghosts

Black Cocoa Brownies

Black Cocoa Brownies have a deep chocolate flavor and dark black color. Topped off with optional (not optional) ghosts and/or powdered sugar, they’re hauntingly good.

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Prep Time: 20

Cook Time: 20

Servings: brownies

Ingredients

¾ cup (167g) salted butter, partially melted
¾ cup (185g) brown sugar
½ cup (115g) granulated sugar
3 eggs
1 Tbsp corn syrup
½ Tbsp vanilla extract
1 ½ cups (228g) all-purpose flour
½ cup (60g) black cocoa powder
½ Tbsp corn starch
½ tsp baking soda
½ tsp salt
¼ cup (59ml) milk
⅓ cup (48g) white candy melts, if desired
powdered sugar, if desired

Instructions

Preheat the oven to 350°F (180°C). Grease a 9×9 pan and line with parchment paper. Set aside.
In a bowl, combine the butter, sugars, eggs, corn syrup, and vanilla until combined and smooth.
¾ cup (167g) salted butter, partially melted, ¾ cup (185g) brown sugar, ½ cup (115g) granulated sugar, 3 eggs, 1 Tbsp corn syrup, ½ Tbsp vanilla extract
Add the flour, black cocoa powder, corn starch, baking soda, and salt to the bowl and fold together until a thick batter forms.
1 ½ cups (228g) all-purpose flour, ½ cup (60g) black cocoa powder, ½ Tbsp corn starch, ½ tsp baking soda, ½ tsp salt
Fold in the milk until completely combined, then pour the batter into the prepared pan and spread smooth.
¼ cup (59ml) milk
Bake for 20–23 minutes or until the internal temperature reaches at least 165°F (74°C). Allow the brownies to cool completely prior to removing from the pan and cutting into squares.
To decorate with a ghost, spoon a small dollop of melted white candy melts onto the top of a brownie square and then use the back of the spoon to drag the chocolate in a downward motion. Allow the chocolate to cool completely before using a very sharp knife to make the eyes and mouth by gently setting the tip of the knife into the chocolate and rotating to create the hole.
⅓ cup (48g) white candy melts, if desired
Sprinkle brownies with powdered sugar, if desired. Store at room temperature for up to 3 days.
powdered sugar, if desired