Jazz up simple brownies and make them bloody and gory! Monster smash brownies pair fudgy brownies with creamy cheesecake and sweet, tangy raspberry swirls for a spooky treat. Candy eyes add to the macabre, making them the perfect Halloween treat!
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Monster Smash Brownies
I believe that if something is disgusting, creepy, and gross, kids will eat it. What’s up with that? If you can make vegetables look gross and disgusting, suddenly they’re the food of the gods.
Well, these Monster Smash Brownies have universal appeal. The brownie layer is dark, rich, and fudgy. It’s topped with a creamy, sweet cheesecake layer that’s swirled into the brownies and then topped with sweet, fruity raspberry preserves. The raspberry swirls into the cheesecake to look like blood and guts. It’s a dessert that’s gross enough for the kids and delicious enough for the adults.
- Butter – I like using sweet or unsalted butter, but no worries if you only have salted butter. Just omit the salt in the recipe. It will be just fine.
- Light brown sugar – using brown sugar instead of granulated sugar will help the brownies stay moist and fudgy.
- Powdered sugar
- Eggs – room temperature, of course.
- Vanilla – Use a good quality vanilla. The vanilla enhances the chocolatey flavor of the cocoa powder, so you don’t want a chemical-tasting undertone.
- Instant espresso powder – this is optional, but the coffee flavor enhances the chocolate’s taste.
- Dark cocoa powder – I like using King Arthur Double Chocolate Dark Cocoa Powder. Use a good quality cocoa powder. This will be the chocolate flavor for the brownies.
- Baking powder – make sure that your baking powder is fresh. I’ve used expired baking powder, and my cake was dense, flat, and awful. Don’t make my mistake. Treat yourself to some fresh baking powder.
- Kosher salt
- Cream cheese – room temperature so that it’s easier to incorporate. Use full-fat cream cheese for the creamiest, most flavorful result.
- Raspberry Jam – I like to use seedless to look more like blood, but seeded works too!
Steps To Make This Recipe
- Melt butter and sugar together in a saucepan.
- Whisk in the eggs, vanilla, espresso powder, cocoa powder, flour, and salt, and pour into the prepared baking pan.
- Cream the cream cheese, eggs, vanilla, powdered sugar, and flour until smooth and creamy.
- Spoon large dollops of the cream cheese mixture on top of the brownie batter.
- Swirl the cream cheese into the brownie batter.
- Spoon small dollops of the raspberry jam on top of the brownie/cheesecake batter,
- Swirl the jam into the cream cheese mixture.
- Bake for 18-24 minutes until the top looks dry.
- Cool completely and cut the brownies into 9 squares.
- Press 2 candy eyes into each square.
How Do I Store Leftovers?
These need to be stored in the fridge because of the cream cheese. Put the leftover squares into a container with an airtight lid and keep them in the fridge for up to 7 days. Trust me. They won’t last that long.
Can I Freeze Them
Yes! The Monster Smash Brownies freeze beautifully. I like to wrap each brownie in plastic wrap and then put them into an airtight container or zip-top freezer bag. Store in the refrigerator for up to 3 months.
To thaw, place the wrapped brownie in the refrigerator until it’s soft enough to eat.
Can I Use A Boxed Brownie Mix?
You sure can. Follow the directions on the box and spoon the batter into the pan. Then follow the directions below from the “Make The Cheesecake Layer’ step.
More Sweet Halloween Treats
- Severed Monster Finger Cookies
- Melted Monster Cookies
- Pumpkin Whoopie Pies
- Calavera Sugar Skull Cookies
- Peanut Butter Truffle Spider Cookies
Jazz up simple brownies and make them bloody and gory! Monster smash brownies pair fudgy brownies with cheesecake and raspberry swirls for a spooky treat. Candy eyes add to the macabre, making them the perfect Halloween treat!
For the brownies
- 8 tablespoons sweet (unsalted) butter, room temperature
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon instant espresso powder (optional)
- ¾ cup dark cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon Kosher salt
For the cheesecake layer
Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with baking spray or grease and flour the pan. Set aside.
Make the brownie layer.
Melt the butter in a saucepan over medium heat and stir in the brown sugar.
Remove from the heat and whisk vigorously to cool and combine the mixture.
Whisk in the eggs, vanilla, and instant espresso.
Add the flour, cocoa powder, baking powder, and salt. Fold the flour into the chocolate mixture until there are no white streaks, but don’t over-mix.
Spread the batter into the prepared pan and smooth the top with a spatula. Set aside.
Make the cheesecake layer.
Spoon large dollops of the cream cheese mixture on top of the brownie batter. Try to have at least 4 dollops.
Use a butter knife to swirl the cheesecake with the brownie mixture.
Spoon small dollops of the raspberry jam on top and swirl lightly.
Bake in the oven for 18-24 minutes or until the top looks dry and nothing jiggles when you shake the pan. Don’t over-bake them. You want the brownies to be fudgy.
Cool the brownies completely before cutting them into 9 squares.
Dot each brownie with two candy eyes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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