Every Halloween, my kitchen turns into a witch’s workshop, and these fudgy Witch Hat Brownies with Chocolate Ganache are always the star of the show! I first made them for my daughter’s school party years ago, and now they’re our must-have October tradition. The rich chocolate flavor and fun witch hat shape make them disappear faster than a ghost in the night. Kids love them, adults sneak seconds, and honestly? I don’t blame them. That velvety ganache is pure magic.
Table of Contents
Why You’ll Love These Witch Hat Brownies
- Super easy – No fancy skills needed, just good chocolate and a playful spirit
- Party-perfect – They’re the hit of every Halloween gathering I’ve brought them to
- Rich chocolate heaven – That ganache makes them extra decadent and irresistible
- Customizable – Tint the ganache orange, add sprinkles, or make them your own
Ingredients for Witch Hat Brownies with Chocolate Ganache
Here’s everything you’ll need to work some chocolate magic – I swear by these exact ingredients for the best results:
- 1 cup all-purpose flour – spooned and leveled, not packed
- 1/2 cup Dutch-process cocoa powder – the richer flavor makes all the difference
- 1/2 teaspoon salt – I use fine sea salt
- 1/2 cup unsalted butter – melted and cooled slightly (warm, not hot)
- 1 cup granulated sugar – regular white sugar works perfectly
- 2 large eggs – at room temperature (trust me, it matters!)
- 1 teaspoon vanilla extract – the good stuff, not imitation
- 1/2 cup semi-sweet chocolate chips – standard size (about 1/4 inch)
- 1 cup heavy cream – for the silkiest ganache
- 8 oz semi-sweet chocolate – finely chopped (bars work better than chips here)
- 1 teaspoon orange food coloring – optional but so festive!
Pro tip: Measure everything before you start – we call this “mise en place” in fancy terms, but really it just saves you from frantic mid-recipe searches!
How to Make Witch Hat Brownies with Chocolate Ganache
Alright, let’s get witchy with it! I’ve made these dozens of times, and here’s the step-by-step that never fails me. Follow along and you’ll have magical brownies in no time.
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan – I like to use butter and a dusting of cocoa powder so you don’t get white flour spots on your beautiful brownies.
- Whisk together the flour, Dutch-process cocoa powder, and salt in a medium bowl. Don’t skip the whisking – this is how we avoid lumps in our batter.
- In a large bowl, beat the slightly cooled melted butter with sugar until it looks like wet sand. Add eggs one at a time, mixing well after each. Stir in vanilla. This is when your kitchen starts smelling amazing!
- Gently fold the dry ingredients into the wet mixture. When it’s almost combined, add the chocolate chips. Stop mixing when you don’t see any more flour – overmixing makes tough brownies.
- Spread batter evenly in your prepared pan. Bake for 20-25 minutes until a toothpick comes out with moist crumbs (not wet batter). This is crucial – underbaked means gooey mess, overbaked means dry brownies. Let them cool completely in the pan – about 1 hour. I know it’s hard to wait!
- For the ganache, heat cream until it just begins to simmer (tiny bubbles at the edges). Pour over your chopped chocolate in a heatproof bowl. Let it sit for 3 minutes – no peeking! Then stir slowly from the center outward until smooth and glossy. If you’re using food coloring, add it now.
- Pour ganache over cooled brownies, spreading to cover completely. Let set at room temperature for about 30 minutes before cutting. The ganache should be firm but still slightly soft to the touch.
Shaping the Witch Hats
When the ganache has set, use a sharp knife to cut the brownies into squares, then slice each square diagonally to make triangles. For extra magic, pipe orange-tinted white chocolate “buckles” at the base of each hat or add black sprinkles for a spooky touch!
Tips for Perfect Witch Hat Brownies
After years of Halloween baking disasters and triumphs, I’ve learned these tricks for flawless witch hat brownies every time:
- Room temp eggs are magic – They blend smoother than cold ones straight from the fridge (just set them out 30 minutes before baking).
- Sift that cocoa! No one wants lumpy batter – I sift mine right into the bowl for ultra-smooth texture.
- Chill before cutting – Pop the ganache-covered brownies in the fridge for 15 minutes for cleaner triangle cuts.
- Warm your knife – Dip your knife in hot water and dry it between cuts for those perfect witch hat edges.
Trust me, these little details take your brownies from “nice” to “spellbinding!”
Storage and Serving Suggestions
These witch hat brownies keep beautifully in an airtight container at room temperature for up to 3 days (if they last that long!). For Halloween parties, arrange them on a spooky platter with candy eyeballs and pumpkin-shaped cookies. They’re extra magical served with a steaming mug of hot apple cider – the perfect pairing for chilly October nights!
Witch Hat Brownies with Chocolate Ganache FAQ
Can I use milk chocolate instead of semi-sweet?
Absolutely! I’ve made these with milk chocolate when that’s all I had – they’ll be sweeter but just as delicious. For the ganache, I’d stick with semi-sweet though, or it might get too sweet. Dark chocolate works great too if you prefer a richer flavor.
What can I use instead of orange food coloring?
Get creative! Purple gel coloring makes them extra witchy. Or skip the coloring entirely and decorate with Halloween sprinkles. I’ve even used matcha powder for green hats once – the kids went wild for them!
Can I make these ahead of time?
You bet! The brownies keep beautifully for 3 days in an airtight container. For the freshest taste, I bake the brownies a day ahead, then add the ganache the morning of my party. They also freeze well – just thaw overnight in the fridge.
Help! My ganache is too runny/thick!
No worries – if it’s too thin, let it cool longer. Too thick? Gently reheat with a teaspoon of warm cream. Remember, ganache thickens as it cools, so give it time to set before deciding.
Nutritional Information
Each witch hat brownie contains approximately 280 calories. Nutrition varies based on brands and ingredients used – this is just an estimate! The rich chocolate goodness is totally worth it for a special Halloween treat.
For more delicious recipes and baking inspiration, check out our Pinterest page!
“Magical Witch Hat Brownies with Chocolate Ganache in Just 3 Steps”
- Total Time: 40 minutes
- Yield: 12 brownies
- Diet: Vegetarian
Description
Rich and fudgy brownies topped with creamy chocolate ganache, shaped like witch hats for a fun Halloween treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 teaspoon orange food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking pan.
- Mix flour, cocoa powder, and salt in a bowl.
- In another bowl, whisk melted butter, sugar, eggs, and vanilla.
- Combine wet and dry ingredients. Fold in chocolate chips.
- Pour batter into the pan. Bake for 25 minutes. Let cool.
- For ganache, heat cream until simmering. Pour over chopped chocolate. Stir until smooth.
- Spread ganache over cooled brownies. Cut into triangles for witch hats.
Notes
- Use a sharp knife for clean cuts.
- Store in an airtight container for up to 3 days.
- Add sprinkles for extra decoration.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
