Fudgy brownies topped with candy eyeballs and bloodshot icing—an easy, spooky showstopper for Halloween parties and Summerween gatherings.

Scale

1 cup (2 sticks) unsalted butter, melted

2 cups granulated sugar

4 large eggs, room temperature

2 tsp vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder (Dutch-process OK)

1/2 tsp fine salt

1 cup semi-sweet chocolate chips (optional)

1 cup white icing or melted white candy coating

12 candy eyeballs

2–3 tbsp red gel icing

Gel food color (green/blue) for iris, optional

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment and lightly grease.

2. Whisk melted butter and sugar until glossy. Beat in eggs one at a time, then add vanilla.

3. Stir in cocoa powder, flour, and salt just until combined; fold in chocolate chips if using.

4. Spread batter evenly in the pan. Bake 25–30 mins, until a toothpick comes out with moist crumbs.

5. Cool completely in the pan on a rack, about 45 mins. Lift out and cut into 12 squares.

6. Pipe or spoon a round of white icing on each brownie to form the eyeball white.

7. Press a candy eyeball into the center of each icing round.

8. Draw jagged red gel lines from the pupil outward to create bloodshot veins.

9. Optional: add a thin ring of colored gel around the pupil for an iris effect.

10. Let icing set 15–20 mins before serving. Store airtight at room temp up to 3 days.