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Fudgy Halloween Brownies with Orange Buttercream Swirl

Halloween brownies with orange buttercream swirl - featured image
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These fudgy brownies are swirled with a bright orange buttercream that tastes like a creamsicle had a baby with a chocolate bar. Perfect for Halloween parties, fall bake sales, or any October evening when you need a little comfort.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips (optional)
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Orange gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a large mixing bowl, combine melted butter and granulated sugar. Whisk until well combined, resembling wet sand. Add eggs one at a time, whisking well after each addition until thick and glossy. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, and salt. Add dry ingredients to wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix. Fold in chocolate chips if using.
  4. In a medium bowl, beat softened butter with a hand mixer on medium speed until smooth and creamy, about 1 minute. Add sifted powdered sugar, orange juice, orange zest, vanilla extract, and salt. Mix on low speed to combine, then increase to medium-high and beat for 2-3 minutes until light and fluffy. Add orange food coloring if desired and mix until evenly distributed.
  5. Pour brownie batter into prepared pan and spread into an even layer. Drop 8-10 spoonfuls of orange buttercream onto the batter, spacing evenly. Use a butter knife or offset spatula to drag through the batter and buttercream in a figure-eight pattern, creating swirls. Do not over-swirl.
  6. Bake for 25-30 minutes. At 25 minutes, insert a toothpick into the center—it should come out with a few moist crumbs attached, not wet batter. Edges should look set and slightly pulling away from the pan. Top should have a thin, crackly crust.
  7. Remove pan from oven and place on a cooling rack. Let brownies cool completely in the pan, about 2 hours. Once cooled, use parchment paper handles to lift the slab out of the pan. Place on a cutting board and slice into squares using a sharp knife, wiping the knife clean between each slice.

Notes

For a crackly top, beat eggs and sugar together for at least 2 minutes until thick and pale. Do not overbake—fudgy brownies should look slightly underdone when removed from the oven. Use room temperature ingredients for best results. When swirling, use a light hand and make broad, sweeping motions; stop after five or six passes to avoid over-swirling. These brownies taste even better the next day after flavors have melded.

Nutrition

Keywords: Halloween brownies, fudgy brownies, orange buttercream, fall dessert, chocolate orange brownies, Halloween dessert, easy brownies

Find it online: https://sweetstirring.com/fudgy-halloween-brownies-with-orange-buttercream-swirl/