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!
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.
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.
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.
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.
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!
Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with baking spray or grease and flour the pan. Set aside.
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.
In a large bowl, beat the cream cheese, egg, sugar, vanilla, and flour together with an electric mixer until smooth and creamy.
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.