Double Chocolate Hocus Pocus Brownies (Print-Friendly Version)

Rich chocolate brownies with cocoa and a playful spellbook touch, perfect for festive occasions and sweet cravings.

# What You’ll Need to Make This:

→ Brownies

01 - 285 grams salted butter
02 - 300 grams bittersweet chocolate
03 - 58 grams black cocoa powder
04 - 7 large eggs, at room temperature
05 - 500 grams granulated sugar
06 - 7.5 millilitres vanilla extract
07 - 195 grams all-purpose flour

→ Decoration

08 - 175 grams bittersweet chocolate
09 - 5 millilitres coconut oil
10 - 12 grams black cocoa powder
11 - 16 candy eyes

# How to Prepare:

01 - Preheat oven to 177°C. Spray a 23 cm x 33 cm pan with baking spray and set aside.
02 - In a small saucepan, combine butter, bittersweet chocolate, and black cocoa powder. Heat and stir over low heat until fully melted and smooth. Allow to cool slightly.
03 - In a stand mixer fitted with a paddle attachment, mix eggs, granulated sugar, and vanilla extract on low for 1 minute. Increase to high speed and beat for 10 minutes until light and thickened.
04 - Pour the cooled chocolate mixture into the egg mixture and mix until homogeneous. Add flour and blend on low just until incorporated.
05 - Transfer batter to the prepared pan. Smooth the top. Bake for 30–35 minutes until baked through but still moist, or until a cake tester shows just a few moist crumbs.
06 - Let brownies cool completely in the pan. Cut into 16 rectangles.
07 - In a microwavable bowl, combine bittersweet chocolate and coconut oil. Microwave in 15-second intervals, stirring between each, until melted and smooth. Whisk in black cocoa powder until mixture is completely fluid and glossy.
08 - Transfer the chocolate mixture to a piping bag. Pipe decorative details onto each brownie to create a spellbook effect. Place a dot of chocolate for each candy eye and attach firmly. Allow decorations to set before serving.

# Extra Tips:

01 - Beat the eggs, sugar, and vanilla for a full 10 minutes to ensure a dense, fudge-like texture.
02 - Allow the chocolate mixture to cool before adding to eggs to prevent curdling.
03 - Cut brownies into rectangles for an authentic spellbook appearance, or adjust shape to preference.
04 - Chocolate with coconut oil will require additional time to set; let decorations rest before handling.
05 - Use a cake tester or skewer to accurately check doneness; brownies should be just set for fudgy results.

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