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Best Black Cocoa Halloween Brownies with Easy Orange Frosting

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These fudgy black cocoa brownies are topped with a bright orange frosting, making them the perfect dramatic and delicious Halloween dessert. Quick to make with simple ingredients, they’re a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup black cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup semi-sweet chocolate chips, melted (optional but recommended)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 2 tablespoons fresh orange juice (for frosting)
  • 1 teaspoon orange zest (for frosting)
  • 1/4 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Orange gel food coloring (optional, for frosting)
  • Black sprinkles or orange jimmies (optional, for decoration)
  • Candy eyeballs (optional, for decoration)
  • Mini chocolate chips (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a medium microwave-safe bowl, melt the 1/2 cup butter and 1/4 cup chocolate chips together in 30-second bursts, stirring between each, until smooth. Set aside to cool for 2-3 minutes.
  3. In a large bowl, whisk together the melted butter-chocolate mixture with the granulated sugar until glossy and slightly grainy. Add the eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract.
  4. Sift the black cocoa powder, all-purpose flour, and salt directly into the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then lift onto a cooling rack to cool completely (about 1 hour).
  6. While brownies cool, make the frosting: In a medium bowl, beat the softened butter with an electric mixer until creamy and pale, about 2 minutes. Gradually add the sifted powdered sugar, 1/2 cup at a time, beating on low speed. Add the fresh orange juice, orange zest, vanilla extract, and salt. Beat on medium-high for 2-3 minutes until light and fluffy. Add orange gel food coloring if desired.
  7. Once brownies are completely cool, spread the orange frosting evenly over the top. Add decorations while frosting is still soft. Let frosting set for about 15 minutes before slicing.
  8. For clean slices, use a sharp knife wiped clean between each cut. Cut into 16 squares.

Notes

Black cocoa powder absorbs more liquid than regular cocoa; do not skip the melted chocolate chips. Use room temperature eggs to prevent the butter from seizing. Do not overbake; the toothpick should come out with moist crumbs. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For vegan, use vegan butter, flax eggs, and vegan chocolate chips. Store in an airtight container at room temperature for up to 3 days, or refrigerate if warm. Freeze unfrosted brownies for up to 3 months.

Nutrition

Keywords: black cocoa brownies, Halloween brownies, orange frosting brownies, fudgy brownies, Halloween dessert

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