Witch Hat Brownies Recipe

Brownie mix: A pre-packaged mix that simplifies the process of making brownies.

Chocolate sugar cones: These will be used to create the witch hat shape on top of the brownies.

Chocolate frosting: Acts as the adhesive to hold the sugar cones in place and adds extra chocolatey goodness.

Orange sprinkles: Used to decorate the base of the witch hats, adding a festive touch.

When preparing the brownie mix, make sure to sift the dry ingredients before combining them with the wet ingredients. This helps to aerate the mixture, resulting in a lighter and more even batter. Additionally, when cutting the brownies into squares, use a sharp knife and clean it between cuts to ensure clean edges.

• brownie mix - Substitute with homemade brownie batter: You can make your own batter using flour, sugar, cocoa powder, eggs, butter, and vanilla extract. This allows for more control over the ingredients and can be adjusted for dietary preferences.

• chocolate sugar cones - Substitute with plain sugar cones: If chocolate sugar cones are not available, plain sugar cones can be used and dipped in melted chocolate to achieve a similar effect.

• chocolate frosting - Substitute with ganache: Ganache made from chocolate and heavy cream can be used as a rich and smooth alternative to chocolate frosting.

• orange sprinkles - Substitute with colored sugar: Colored sugar in orange can be used as a substitute for sprinkles, providing a similar texture and visual appeal.

• Allow the brownies to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Store the witch hat brownies in an airtight container at room temperature for up to 3 days. If you live in a humid climate, consider refrigerating them to maintain their texture.
• To refrigerate, place the brownies in a single layer in an airtight container. If stacking is necessary, separate layers with parchment paper to avoid sticking.
• For longer storage, freeze the brownies. First, place them on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the brownies to a freezer-safe container or a resealable plastic bag. Label with the date and type of dessert.
• When ready to enjoy, thaw the brownies at room temperature for 1-2 hours. For a quicker option, microwave individual brownies on a low setting for 10-15 seconds.
• If the chocolate frosting becomes too firm after freezing, let it sit at room temperature until it softens, or give it a gentle stir to restore its creamy texture.
• Avoid freezing the orange sprinkles as they may lose their vibrant color and texture. Instead, add fresh sprinkles after thawing the brownies for the best presentation.

• Preheat your oven to 300°F (150°C). Place the brownies on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place a brownie on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat.

• If you prefer a crispy edge, use a toaster oven. Set it to 300°F (150°C) and place the brownies on the rack. Heat for about 5-10 minutes, keeping an eye on them to avoid burning.

• For an extra indulgent touch, reheat the brownies in a skillet. Place them in a non-stick skillet over low heat, cover with a lid, and warm for about 5 minutes. This method can give a slightly crispy bottom while keeping the inside soft.

• If you have an air fryer, set it to 300°F (150°C) and place the brownies in the basket. Heat for about 3-5 minutes, checking frequently to ensure they don't overcook.

• Oven: Used to bake the brownies at the specified temperature.

• Mixing bowl: Needed to mix the brownie batter according to the package instructions.

• Whisk: Useful for combining the brownie mix with other ingredients smoothly.

• Baking pan: The container where the brownie batter is poured and baked.

• Cooking spray: Used to grease the baking pan to prevent the brownies from sticking.

• Toothpick: Helps check if the brownies are fully baked by inserting it into the center.

• Cooling rack: Allows the brownies to cool completely before cutting.

• Knife: Used to cut the cooled brownies into squares.

• Spatula: Helps spread the chocolate frosting on each brownie square.

• Piping bag: Optional tool for neatly applying the chocolate frosting.

• Measuring cup: Ensures accurate measurement of the chocolate frosting and sprinkles.

• Plate: Used to arrange the decorated brownies for serving.

• Spoon: Useful for adding sprinkles around the base of the chocolate sugar cones.

Use pre-made frosting: Save time by using store-bought chocolate frosting instead of making it from scratch.

Pre-cut brownies: Cut the brownies into squares while they are still slightly warm for easier slicing.

Efficient decorating: Set up a decorating station with chocolate sugar cones and orange sprinkles ready to go.

Cooling shortcut: Place the baked brownies in the fridge to cool them faster before decorating.

Batch baking: Double the brownie mix recipe to make more witch hat brownies in one go.