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Nutrition Facts
Serving Size 81 g
(Approx. 24 Servings)
Amount Per Serving
Calories 330 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 210 mg 9%
Total Carbohydrate 48 g 16%
Dietary Fiber 3 g 12%
Sugars 37 g
Protein 3 g
Vitamin A 6% • Iron 8%
Vitamin C 0% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Witches Brew Brownie Cauldrons

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
24  People

Ingredients

Recipe makes 24 Servings

1 1/3 cup(s) cocoa powder
4 large eggs
1 cup(s) salted butter
2 1/4 cup(s) sugar
1 Tbsp vanilla extract
1 Tsp baking powder
1 Tsp kosher salt
1 1/2 cup(s) all purpose flour
1 1/2 cup(s) semi-sweet chocolate chips
1 package of assorted food coloring, green only
2 1/2 cup(s) vanilla frosting
1 Wilton Candy Eyeballs
24 pretzel sticks
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Instructions

1
Preheat oven to 350ºF. Coat a 12-cup muffin tin well with non-stick cooking spray. Set aside.
2
In a large bowl, combine cocoa and eggs until completely incorporated.
3
Melt butter in a medium saucepan over medium-low heat. Remove from heat and stir in sugar until combined. Cool slightly.
4
Add butter mixture and vanilla to cocoa and eggs, and mix on low until fully incorporated.
5
Slowly blend in baking powder, salt and flour. Stir in chocolate chips, if desired.
6
Fill each muffin tin with about 1.5 tablespoons of brownie batter. Bake about 15 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool, about 30 minutes.
7
Meanwhile, add drops of green food coloring to white icing to create a lime green slimy color.
8
Remove cooled brownies from tin. Using a knife, core center of brownies to make cauldrons and to make room for icing and spooky toppings.
9
Place candy eyes all over icing and add other toppings like candy worms, pretzel sticks and more!
10
Chef's Note: Add your favorite toppings like gummy worms or crushed up chocolate sandwich cookies. Pudding can also be substituted for icing and for a quicker treat, use a boxed brownie mix.
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