Eyeball Brownies Recipe
I just love making treats that are as fun to look at as they are to eat. Eyeball brownies? They’re honestly one of my go-tos for parties, Halloween, or even just a goofy dessert night at home.
Eyeball brownies are basically regular brownies, but with candy eyes and bright icing so they look like creepy little eyeballs staring up at you.
This recipe’s easy enough for a weeknight, and the results always get a laugh. If you want a quick way to make your dessert table pop, these guys totally deliver.
Kids and adults both seem to love them—maybe it’s the silly decorations, maybe it’s just the chocolate. Either way, they’re a hit.
Why I Love Them
Eyeball brownies are just fun to make. I get to mess around with decorating, and it’s not fussy or complicated.
People can’t help but smile when they spot them at a party. There’s just something about a dessert staring back at you.
Here are a few reasons I keep making these:
- Perfect for Halloween or any themed get-together, honestly.
- Kids love jumping in to help with the decorations.
- It all starts with basic pantry staples.
The brownies themselves are soft and chocolatey—classic. The eyeball decorations? They add a playful, slightly weird twist that makes everyone want to grab one.
Equipment
Before I start, I like to gather everything I need for my Eyeball Brownies. Makes the whole process smoother and keeps the kitchen from turning into a disaster zone.
Here’s my usual lineup:
- 8×8 inch baking pan – I line it with parchment so nothing sticks.
- Mixing bowls – One big, one medium. That’s usually enough.
- Whisk or electric mixer – Either works for mixing the batter.
- Measuring cups and spoons – For obvious reasons.
- Spatula – To scrape and spread. Can’t skip this.
- Toothpicks – To check if the brownies are done.
When it’s time to decorate, I also grab:
- Piping bags or resealable plastic bags
- Small round icing tips
- Food-safe paintbrush (optional) if I want to get fancy with the eyeballs
Ingredients
Here’s what I use for Eyeball Brownies.
For the Brownie Base:
- ½ cup (1 stick) Unsalted butter
- 1 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- ¾ cup All-purpose flour
- ⅓ cup Cocoa powder
- ¼ teaspoon Salt
- ¼ teaspoon Baking powder
Sometimes I use a bit less flour if I want super fudgy brownies. If I’m feeling more cake-y, I’ll toss in a touch more. Cocoa powder is key for that deep chocolate flavor.
For the Eyeball Decoration:
- White candy melts or white chocolate chips – ¾ cup
- Mini marshmallows – 12 pieces
- Candy eyes – 12 pieces
- Red decorating gel – for the veins
- Black decorating gel – for the pupils (optional)
If I can’t find candy eyes, I’ll just use chocolate chips or a dab of black gel on a marshmallow. The red gel for veins? Makes them look extra creepy and fun.
Instructions
First up, I preheat the oven to 350°F (175°C). I line my 8×8-inch baking pan with parchment, leaving some hanging over the sides so I can lift the brownies out later.
In a big bowl, I mix the melted butter and sugar until it looks nice and smooth. Then the eggs—one at a time—and a splash of vanilla extract.
In a separate bowl, I whisk together the flour, cocoa powder, and salt. I slowly add this dry mix to the wet stuff, stirring just until it’s all combined. No over-mixing!
Once the batter’s ready, I pour it into the pan and smooth it out with a spatula. Into the oven it goes for 25-30 minutes, until a toothpick comes out with a few moist crumbs.
I let the brownies cool, then lift them out of the pan and slice into squares. Now for the fun part—decorating!
I use white icing to make a circle on each brownie. Then I pop on a candy or chocolate for the iris and finish with a little black or brown icing for the pupil.
Tip: If I want the decorations to stick, I always let the brownies cool all the way before I start decorating. Otherwise, things slide right off.
Equipment
- 2 – Mixing bowls (1 large, 1 medium)
- – Toothpicks (for doneness testing)
- Piping bags or resealable plastic bags
- Small round icing tips
- Food-safe paintbrush (optional)
Ingredients
For the Brownie Base:
- ½ cup unsalted butter 1 stick, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For the Eyeball Decoration:
- ¾ cup white candy melts or white chocolate chips
- 12 mini marshmallows
- 12 candy eyeballs or chocolate chips if substituting
- Red decorating gel for veins
- Black decorating gel for pupils, optional
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together melted butter and granulated sugar until smooth.
- Add eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth it out with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let brownies cool completely in the pan before decorating.
- Once cool, slice into 12 squares.
- Melt white candy melts or white chocolate chips. Using a piping bag, pipe a white circle in the center of each brownie to form the eyeball.
- Place a mini marshmallow or candy eye in the center of each white circle.
- Add a pupil using black decorating gel, if desired.
- Use red decorating gel to draw small “veins” coming from the white icing to complete the eyeball effect.
- Let decorations set before serving.
Substitute
If I run out of boxed brownie mix, I just whip up a homemade version. I mix 1 cup of all-purpose flour, 2 cups sugar, 3/4 cup cocoa powder, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Works in a pinch.
Can’t use eggs? Try one of these swaps:
- 1/4 cup unsweetened applesauce for each egg
- 1/4 cup mashed banana per egg
- 3 tablespoons plain yogurt per egg
For butter, I usually just use oil—1/2 cup vegetable oil instead of 1/2 cup melted butter. It’s an easy switch and still tastes great.
Need gluten-free? I just use a 1:1 gluten-free all-purpose flour. No one ever notices the difference.
If I’m out of candy eyeballs, I improvise with chocolate chips and a dot of white icing, or slice a mini marshmallow in half and stick a chocolate chip on top. Not perfect, but definitely cute.
Here’s a quick table with my usual swaps:
| Ingredient | Substitute |
|---|---|
| Egg | Applesauce, banana, yogurt |
| Butter | Vegetable oil |
| Regular flour | Gluten-free flour |
| Candy eyeballs | Choc. chips + icing, marshmallows |
What Can Go Wrong?
Sometimes my brownies turn out a bit too dry. It usually happens if I accidentally bake them too long or get heavy-handed with the flour.
I always try to double-check my measuring cups. Setting a timer for the oven helps, but honestly, sometimes I still peek in too soon.
If I mess up the food coloring—like grabbing the wrong type or adding too much—the “eyeball” part ends up looking weird or even tastes a little bitter. Gel food coloring seems to work best, and I add it slowly, just a touch at a time.
One thing that gets me: melted chocolate can seize up if even a drop of water sneaks in. When that happens, the texture turns gritty and it just refuses to spread nicely on the brownies.
I try to keep all my tools and bowls bone-dry, but, well, sometimes I miss a spot. Here’s a quick list of what else can go sideways:
- Uneven baking can leave the middle a bit raw
- The candy for the “pupil” might melt if the brownies are still too warm
- The “eyeball” decorations tend to slide off if I get impatient and don’t let the brownies cool enough
