Why You’ll Love This Recipe
I love how approachable this recipe is. It starts with a brownie mix—no need to measure flour or cocoa powder—and transforms into something adorable and seasonal with just a few clever touches. The bat cookie cutter turns regular brownies into bite-sized Halloween fun, and the ganache adds a rich chocolate finish that makes them taste as good as they look.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 box brownie mix
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Eggs – as listed on the brownie mix box
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Water – as listed on the brownie mix box
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Oil – as listed on the brownie mix box
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½ cup heavy whipping cream
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1 cup semisweet chocolate chips – or use dark/milk chocolate if I prefer
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Candy eyes – for decorating
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Bat-shaped cookie cutter
Directions
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I start by preparing the brownie batter according to the directions on the box. I make sure to use the measurements for a 9×13-inch pan.
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I line my 9×13 baking dish with parchment paper, pour in the batter, and bake as instructed. This ensures thin brownies that are easy to cut into shapes.
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Once baked, I let the brownies cool completely in the pan before removing them for cutting.
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I use a bat-shaped cookie cutter to press out as many bats as possible—usually around 10 to 12 depending on the size. For cleaner cuts, I dip the cutter in warm water and wipe it clean between cuts.
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To make the ganache, I combine the chocolate chips and heavy cream in a microwave-safe bowl and heat in 30-second intervals, stirring between each round until smooth.
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I either spoon the ganache over each brownie or use a squeeze bottle to pipe it gently over the surface.
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While the ganache is still warm, I press two candy eyes onto each bat.
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I let the ganache set fully before serving or storing. I keep them in an airtight container—either at room temp or in the fridge, depending on how soon I plan to serve them.
Servings and timing
This recipe makes approximately 12 bat brownies. Prep time is about 15 minutes, bake time is around 23 minutes, and decorating takes another 10–15 minutes. In total, I can have everything done in under 40 minutes.
Variations
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I sometimes use dark chocolate chips for a richer ganache.
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For a peppermint twist, I add a drop of peppermint extract to the ganache.
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When I want color, I use purple or orange candy melts instead of ganache.
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If I’m out of candy eyes, I use mini M&Ms or pipe dots of white chocolate with a black center.
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I’ve also added Halloween sprinkles before the ganache sets for an extra festive touch.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If chilled, I let them come to room temperature before serving for the best texture. I don’t recommend freezing them once decorated, but undecorated brownie cutouts freeze well.
FAQs
Can I make these with homemade brownies?
Definitely. I’ve used my favorite homemade brownie recipe instead of a mix—just be sure they’re thin enough to cut cleanly with a cookie cutter.
How do I stop the brownies from sticking to the cutter?
I dip the cookie cutter in warm water and wipe it clean between cuts. It really helps prevent sticking and keeps the bat shapes crisp.
What if I don’t have a bat-shaped cookie cutter?
I’ve used a knife to carefully carve bat shapes from a stencil or cut them into squares and draw bat wings with ganache—still fun and festive.
Can I use frosting instead of ganache?
Yes, although ganache gives a smoother, glossier finish. If I use frosting, I thin it slightly to make spreading easier.
How long does it take for the ganache to set?
It depends on the room temperature, but usually about 20–30 minutes. If I’m in a hurry, I pop them in the fridge for quicker setting.
Conclusion
These Bat Brownies are the perfect blend of quick and cute—just the way I like my Halloween baking. They’re easy enough to whip up on a weeknight, and festive enough to steal the spotlight at any party. With that rich ganache and those playful candy eyes, each bite brings a little spooky sweetness that everyone loves.
Print
Bat Brownies
- Total Time: 38 minutes
- Yield: 12 bat brownies
- Diet: Vegetarian
Description
These easy bat-shaped brownies are made with boxed mix, rich chocolate ganache, and candy eyes—perfect for Halloween parties or spooky movie nights!
Ingredients
For the Brownies:
1 box brownie mix
Eggs, water, and oil (as required by your specific mix; usually listed on the box)
For the Ganache & Decoration:
½ cup heavy whipping cream
1 cup semisweet chocolate chips (or dark/milk chocolate chips)
Candy eyes
Instructions
Prepare the Brownies:
Follow the instructions on your brownie mix box to prepare the batter.
Bake in a 9×13-inch pan to ensure the brownies are thin enough for clean cookie cutter use.
Line the pan with parchment paper for easy removal.
Let brownies cool completely before cutting.
Cut into Bats:
Use a bat-shaped cookie cutter to cut out bat shapes from the cooled brownie slab.
Dip the cutter in warm water and wipe clean between cuts if needed for sharper shapes.
You should get about 10–12 bats, depending on cutter size.
Make the Ganache:
In a microwave-safe bowl, combine chocolate chips and heavy cream.
Microwave in 30-second intervals, stirring between each, until smooth (usually 1–2 rounds).
Decorate the Bats:
Spoon or pipe ganache over each bat-shaped brownie.
While the ganache is still warm, press two candy eyes into each brownie.
Allow ganache to set completely.
Storage:
Store in an airtight container. Refrigeration is ideal for firmer ganache, but room temp is fine too.
Notes
Use parchment paper for easy pan removal and less mess.
For cleaner cuts, let brownies rest in the fridge for 15 minutes before using the cookie cutter.
Add sprinkles, edible glitter, or chocolate wings for extra flair.
Ganache can be piped with a squeeze bottle or spread with a spoon.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
