Ghost and Pumpkin Halloween Brownies
Double chocolate, Halloween brownies made with a cake and brownie mix, and chocolate chips. Crispy brownie top with moist cake is the best of both treats.
- 15 ounce chocolate cake mix
- 15 ounce brownie mix
- 2 cups chocolate chips
- 3/4 cup olive oil
- 1/4 cup water
- 4 large eggs
Preheat oven to 350°F.
Combine cake mix, brownie mix, eggs, oil, and water in mixing bowl. Mix for 2 minutes until well combined.
Stir in chocolate chips.
Add liners to cupcake pan. Spray liners and Halloween cake pan with cooking spray.
Fill cupcake and cake shapes 3/4 full with batter.
Place pans on the bottom rack of oven. Bake for 25-30 minutes. Cake is done when a toothpick inserted in center comes out clean.
Remove from oven and let cool for 5 minutes. Run knife around outside edge of cake pan.
Place a sheet of parchment paper over the pans with a rack on top. Invert pans to release from the cupcake and cake pans. Allow to completely cool.
Add decorations or powdered sugar.
Calories: 274kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 213mg | Potassium: 70mg | Fiber: 1g | Sugar: 21g | Vitamin A: 46IU | Calcium: 31mg | Iron: 1mg