Step-by-step method

At a glance

You're making fudgy chocolate brownie balls that you'll coat with chocolate and sprinkles, then top with candy eyes for a silly monster look. The trickiest part is baking the brownie base just right – keeping it slightly underdone so the center stays moist – and then carefully crumbling and shaping it into balls before the dipping and decorating fun begins.

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Chocolate base

In a saucepan (or over a double boiler), melt the butter and broken-up dark chocolate over low heat. Stir until you get a smooth, glossy mixture. Be careful not to burn the chocolate – it just needs to melt, not cook.

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60 gram
Unsalted Butter

90 gram
60% Dark Chocolate
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Adding egg and sugar

In a bowl, mix the sugar, vanilla extract and a pinch of salt. Whisk in the egg. Pour this egg mixture into the saucepan with the melted chocolate and butter (off the heat). Stir everything together thoroughly until the batter is glossy and thick.

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70 gram
Light Cane Sugar

5 gram
Vanilla Sugar

2 gram
Salt

1 piece
Chicken Eggs
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Finishing the brownie batter

Finally, fold in the flour briefly. The rule here: don't overmix! Just stir until the flour disappears. Pour the batter into a small baking dish or pan lined with parchment paper.

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30 gram
All-purpose wheat flour

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Baking the base

Bake in an oven preheated to 175°C for about 15–18 minutes. The key is to keep the center slightly underdone (a toothpick test should show moist crumbs, not dry). Let the base cool completely on a wire rack.
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Crumbling and shaping

Crumble the cooled brownie base into fine crumbs with your hands, then shape into balls. Melt the chocolate over a double boiler and pour the sprinkles into a bowl.

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100 gram
70% Dark Chocolate

80 gram
Cocoa decorating sprinkles
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Dipping the balls

Dip each ball into the melted chocolate, letting the excess coating drip back into the bowl. Then transfer the ball to the bowl of sprinkles and gently coat it on all sides.
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Final decorating and setting

Place the balls on parchment paper. Before the chocolate fully sets, stick on the candy eyes. If the coating has already hardened, use a drop of chocolate as "glue." Finally, let them set in the fridge.

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30 piece
Candy Eyes

Chocolate Brownie Ball Monsters

Name: Spooky Chocolate Brownie Ball Monsters
Prep time: 25 min
Cook time: 55 min
Total time: 110 min
Yield: 12
Cuisine: American
Ingredients: 60 gram Unsalted Butter; 1 piece Chicken Eggs; 2 gram Salt; 30 gram All-purpose wheat flour; 100 gram 70% Dark Chocolate; 70 gram Light Cane Sugar; 80 gram Cocoa decorating sprinkles; 5 gram Vanilla Sugar; 90 gram 60% Dark Chocolate; 30 piece Candy Eyes

everydaybyyumsto

Prep 25 min Cook 55 min

Plus 20 min of resting (not counted in active time)

10 Ingredients

7 Steps

Medium Difficulty

About this recipe

Craving something monstrously chocolatey? 🍫 These brownie balls have it all – a fudgy, moist center, a chocolate coating and sprinkles that give them a funny "fuzzy" look and a bit of crunch. Add a couple of candy eyes and you've got adorable choco monsters, no serious baking skills required. Perfect for Halloween, but honestly great any day you just need a solid chocolate fix 👀✨

Vegetarian Desserts Halloween Cooking with kids For kids Indulgent treats

Step-by-step method

At a glance

Chocolate base

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Adding egg and sugar

For this step

Finishing the brownie batter

For this step

Baking the base

Crumbling and shaping

For this step

Dipping the balls

Final decorating and setting

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Chocolate Brownie Ball Monsters

Ingredients — what you'll need

About this recipe

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