Halloween Recipes from Purex

By Purex | Oct. 31, 2016 | Crafts, Family Life

Unearth the undead desserts from our Halloween video and bake your own scary sweets! From Super Fudgy Undead Brownies to Ghoulish Chocolate Mini Cupcakes, our Halloween recipes sprinkle life on any poltergeist party.


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Super Fudgy Undead Brownie Recipe:

  • 1 cup all purpose flour
  • ¾ cup cocoa powder
  • 2 cups sugar
  • ½ teaspoon kosher salt
  • 3 eggs
  • ½ cup melted butter
  • ¼ cup
  • vegetable oil
  • 1 tablespoon milk
  • 4 oz semi sweet baking chocolate chips


Combine the dry ingredients (flour, cocoa powder, sugar, salt, and baking powder) in a bowl. In a separate bowl, whisk together eggs, vegetable oil, and milk. Pour over the dry ingredients along with the melted (but cooled) butter. Stir with a baking spatula until partially combined and then pour in the baking chocolate. Mix just until the pockets of flour are combined – do not over mix. Pour into one greased 9×13 or two 8×8 pans. For extra thick brownies, use one 8×8 pan. Bake at 350 degrees for 20 to 40 minutes.

The key to fudgy brownies is to not over bake. Check the center of the brownies with a toothpick, and remove from the oven when the toothpick is just barely wet. Let cool completely before frosting.

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Unearthly Chocolate Ganache Frosting Recipe:

  • 6 ounces dark chocolate chips
  • 3 ounces heavy cream


Heat heavy cream in a microwave-safe container for 1 minute or until the heavy cream is steaming. Pour over the chocolate and stir until all of the chips are melted. Let cool at room temperature before frosting.

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What you’ll need for the decorations:

  • White fondant
  • Black fondant
  • Dark green or forest green gel food coloring
  • Red or black edible ink marker


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Remove the brownies from the pan and coat evenly with the ganache frosting. Color about 5 ounces of white fondant with the green food coloring. Roll out to ⅛ inch thick – depending on the pan size you used, for 8×8 you will want at least 9 inches long and 5-6 inches wide. Gently place the fondant over the center of the brownies and smooth the surface. Cut off the excess with kitchen scissors or a knife.

Cut the brownies into 8 equal sized rectangles – use a sharp knife and clean between each cut to prevent getting icing on the fondant.


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For the eyes, make little balls of white fondant and stick small circles of black fondant to them.

You may need to wet the fondant slightly to help them stick. Using the black fondant, roll out a thin tube, dab with water, and stick it onto the green fondant. Feel free to shape the mouth however you like! Using an edible ink marker, add some accents to your spooky zombie brownie. But don’t forget the zombie brains! Follow the buttercream recipe below for this undead addition.


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Ghoulish Chocolate Mini Cupcake Recipe:

  • ⅔ cup butter (room temperature)
  • 1 ¼ cup sugar
  • 2 cups cake flour
  • ⅔ cup cocoa powder
  • ½  teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk


Cream the butter and sugar together in a mixer until fluffy. On medium speed, pour in one egg at a time until fully combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Turn the mixer to low and slowly add in half of the flour mixture. Once mostly combined, pour in the buttermilk and vanilla extract. Add the rest of the dry ingredients when all of the liquid has been incorporated. Fill mini cupcake liners to half full and bake at 350 for 8 to 10 minutes.

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What you’ll need for the decorations:

  • White fondant
  • Green or any colored fondant
  • Black fondant
  • Red sparkle gel icing
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Use the red sparkle gel icing to and make a blood drip pattern on each cupcake.


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Roll out ⅛ – ¼ inch thick fondant in white, green, and black. Use three different sized cutters to cut each layer of the eye. Dab each with a little water to help them stick to each other.

And Voilà! Now you have your own Gourmet Graveyard of Halloween treats.

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