Halloween Brownies (Mini Bites for Parties) are 30-minute, hands-on, kid-friendly fun. These bite-sized brownie treats are a simple brownie recipe using a box mix and mini muffin method, finished with Reese's, M&M's, and candy corn for quick decorating options.
Want more party food ideas? Check out our Halloween Rice Krispie Treats, Halloween Trail Mix, or Caramel Popcorn Recipe.
Halloween Brownies at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 10-12 minutes
- ⏱️ Rest Time: 30 minutes
- 👥 Servings: 24 bites
- 🔥 Cook Method: Mini muffin bake
- 🍽️ Cuisine (or General Category): Dessert Recipe | Holiday Treats
- 👩🍳 Pair With: Spooky snack board, vanilla ice cream, hot cocoa
- ⭐ Difficulty Level: Easy
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We use a dark chocolate mix for a richer color. Serve them with vanilla ice cream scoops for a fun and quick dessert. ~Jami
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Why We Love This Recipe
- Weeknight-Friendly: Mix, bake, top, and cool. Most of the work is hands-off.
- Entertaining Made Easy: Three topping options (Reese's, M&M's, candy corn) cover different tastes and add instant color.
- Small Size: Mini portions make built-in portion control.
- Family Recipes: Kids can help press toppings and add sprinkles. It's a fun task that builds kitchen confidence.
Ingredients for Halloween Brownies
Here's everything you'll need to make these festive Halloween brownie treats.
- Dark Chocolate Brownie Mix: We like Ghirardelli for deep cocoa flavor and a glossy top.
- Eggs, Oil, and Water: Follow the package for best texture and crackly tops.
- Mini Reese's Peanut Butter Cups: Freeze briefly so they keep their shape when pressed into warm brownies.
- M&M's (orange/yellow/brown): Classic color pop. Add five per bite for even coverage.
- Candy Corn: Two pieces per bite add instant Halloween fun and chewy contrast.
- Micro or Nonpareil Sprinkles: Stick well on warm tops for sparkle.
- Nonstick Spray or Mini Muffin Liners: For clean release. Liners add a neat party look.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Brownie Mix: Use milk chocolate, gluten-free mix, or a from-scratch batter. Swap in avocado oil.
- M&M's: Replace with white chocolate chips, Reese's Pieces, or mini marshmallows.
- Candy Corn: Swap with jelly pumpkins or autumn mix.
- Flavor: Add espresso powder to the batter for a deeper chocolate profile.
- Presentation: Mix toppings across the tray for a candy-shop look.
- Kid-Friendly: Let kids place toppings and sprinkles (low heat).
How To Make Halloween Brownies (Mini Bites for Parties)
STEP ONE: Prepare the Candy Toppers
Unwrap mini Reese's and place on a parchment-lined baking sheet.
Freeze for 15 minutes so they hold their shape when pressed into the warm brownies. Gather M&M's, candy corn, and sprinkles.
STEP TWO: Prepare the Pan and Batter
Preheat according to the box (typically 325-350°F). Spray a mini muffin pan or line with mini liners.
Mix brownie batter per package directions or your go-to recipe.
STEP THREE: Fill and Bake
Spoon a rounded tablespoon of batter into each cup, filling about ⅔ full.
Bake 10-12 minutes, until tops are puffed and slightly glossy (not dry).
STEP FOUR: Top, Cool, and Release
From the oven, immediately press one frozen Reese's into half the bites and add sprinkles so they stick.
Top the rest with two candy corns on some, five M&M's on others. Cool completely in the pan for 30 minutes, then loosen edges, and gently remove.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Freeze Reese's briefly so they don't melt into a puddle.
✔️ DO Fill cups only ⅔ for tidy domes and clean edges.
❌ DO NOT Skip lining or spraying.
Storage
Store Halloween Brownies at room temperature for up to 3 days or refrigerate for longer. To freeze, place cooled bites in a single layer to firm, then store them in a Ziploc bag up to 2 months. Thaw at room temperature. Warm 5-8 seconds in the microwave for a soft center.
Recipe FAQs
Yes! A homemade batter works great for this recipe. Just make sure it's a fudgy-style brownie recipe, not cakey, so the bites stay soft and chewy. You can substitute any mix that bakes well in small portions.
Grease the muffin pan generously with nonstick spray or use mini muffin liners for effortless removal. Let the brownies cool completely before loosening them with an offset spatula or butter knife.
Absolutely! Bake them up to two days in advance and store at room temperature in an airtight container. You can also freeze the cooled brownie bites for up to two months. Thaw before serving.
Try adding eyeball candies, marshmallow ghosts, or a spider-web drizzle with white icing for variety. Mixing toppings on one tray makes the dessert look festive and colorful.
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📖 Recipe
Halloween Brownies (Mini Bites for Parties)
Equipment
- 24-Cup Mini Muffin Pan or (2) 12-cup pans
- Mixing Bowl and Spatula
- Small Cookie Scoop or Tablespoon
- Offset Spatula or Butter Knife
- Parchment Paper or Baking Sheet
Ingredients
- 1 box (standard size) Ghirardelli dark chocolate brownie mix plus ingredients listed on the box
- 12 mini Reese's peanut butter cups unwrapped and frozen
- 2 to 3 tablespoons micro or nonpareil sprinkles
- 12 candy corn pieces
- 30 M&M's orange, yellow, and brown recommended
- Nonstick spray or mini muffin liners
Instructions
- Unwrap the mini Reese's peanut butter cups and place them on a parchment-lined baking sheet. Freeze for at least 15 minutes while preparing the brownie batter.
- Preheat the oven according to your brownie mix directions (typically 325°F-350°F). Spray a mini muffin pan with nonstick spray or line with mini muffin liners. Prepare the brownie batter as directed on the box or use your favorite homemade recipe.
- Spoon a little over a tablespoon of batter into each muffin cup, filling them about two-thirds full. Bake for 10-12 minutes, or until the tops are puffed and slightly glossy but not dry.
- Remove the pan from the oven. For half the brownies, press one frozen Reese's into the center and top immediately with sprinkles so they stick while warm. For the rest, top some with two candy corns and others with five M&M's each. (Use the back of a tablespoon to make small indents for the M&M versions before dropping them in.)
- Allow the brownie bites to cool completely in the pan for at least 30 minutes. Gently loosen with an offset spatula or butter knife before removing.
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Notes
- Brownie Mix: Use milk chocolate, gluten-free mix, or a from-scratch batter. Swap in avocado oil.
- M&M's: Replace with white chocolate chips, Reese's Pieces, or mini marshmallows.
- Candy Corn: Swap with jelly pumpkins or autumn mix.
Jami Powell says
We love these fun and festive little brownie bites. They go quick!