Last updated on August 6th, 2025 at 08:49 pm
Halloween baking doesn’t have to be complicated to be fun—and these bat brownies are proof! Made with a simple boxed brownie mix, a bat-shaped cookie cutter, and a drizzle of chocolate ganache, these spooky-cute treats are perfect for any Halloween celebration. Whether you’re baking with kids, prepping for a bake sale, or hosting a haunted bash, these brownies will be a hit. They’re the kind of fun fall dessert that’s just as easy to make as it is to eat.
I love recipes like this during the busy fall season—where you can start with a shortcut and still end up with something festive and totally party-ready.
Jump to Recipe
Ingredients for Bat Brownies
Here’s everything you’ll need to whip up these cute Halloween desserts:
- 1 box of brownie mix (plus ingredients listed on the box—usually oil, eggs, and water)
- Bat-shaped cookie cutter
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- Candy eyes
How to Make Bat Brownies for Halloween
Step 1: Bake the brownies.
Start by making your boxed brownie mix according to package directions (Check your box to make sure it has instructions for baking in a 9×13 pan). For the best shape, bake them in a 9×13-inch pan so the brownies are thin enough to cut cleanly with the cookie cutter. I like to line my pan with parchment paper so the brownies lift out easily once cooled.
Step 2: Let them cool completely.
This part is important—if the brownies are still warm, they’ll fall apart when you try to cut them. Once cooled, lift the brownie slab out of the pan and set it on a cutting board.
Step 3: Cut out bat shapes.
Use your bat cookie cutter to press out shapes from the brownie slab. You can usually get about 10–12 bats, depending on the size of your cutter and how closely you nest the shapes. Save the scraps for snacking (or to turn into brownie truffles later!). If it helps, you can dip your cookie cutter in warm water and wipe it clean to help the bat shapes come out easier.
Step 4: Make the ganache.
In a small microwave-safe bowl, microwave the cream and chocolate chips together in 30-second increments and stir in between until a smooth ganache forms (It probably only takes one or two rounds in the microwave total).
Step 5: Decorate the bats.
You can place the ganache in a small squeeze top bottle with a flat (or round) tip and gently squeeze ganache on top of each brownie. Alternatively, you can spoon a bit of ganache over each bat-shaped brownie and use the back of the spoon to gently spread it over the surface.
While the ganache is still warm, press two candy eyes into each bat. Add sprinkles or sea salt if desired.
Step 6: Let them set.
Allow the ganache to set at room temperature for 20–30 minutes, or pop them in the fridge for 10–15 minutes to speed things up.
And that’s it! Your bat brownies are ready to serve.
Pro Tips for Bat Brownies
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- Use a firm brownie base. Fudgy brownies work great for this, but make sure they’re fully cooled and not too gooey. A slightly underbaked brownie may taste great but won’t hold its shape well when cut into bat shapes.
- Dip your cutter in warm water. If your brownie edges are sticking to the cookie cutter, dip it in warm water and wipe dry between cuts for cleaner edges.
- Chill to cut cleanly. If your brownies are too soft at room temperature, refrigerate the slab for
20–30 minutes before cutting out the bat shapes. - Check your brownie mix to make sure it includes instructions for baking in a 9×13 pan. If it’s a smaller mix that doesn’t include instructions for a 9×13 pan, your brownies might not come out thick enough in the end. I used the Duncan Hines chewy fudge brownies.
- Use a firm brownie base. Fudgy brownies work great for this, but make sure they’re fully cooled and not too gooey. A slightly underbaked brownie may taste great but won’t hold its shape well when cut into bat shapes.
FAQs
Can I use homemade brownies instead of a mix?
Absolutely! If you have a favorite brownie recipe, go for it. Just make sure they’re sturdy enough to hold a shape when cut out. I recommend skipping brownies that are too cakey or crumbly.
What kind of chocolate chips should I use for the ganache?
Semi-sweet chocolate chips work beautifully, but you can also use dark chocolate for a richer flavor or milk chocolate for a sweeter topping. Just make sure your ratio of cream to chocolate is about 1:2 for a pourable ganache.
Where can I find candy eyes?
Most grocery stores stock them in the baking aisle around Halloween, or you can find them online or at craft stores like Michaels. If you can’t find candy eyes, just a layer of ganache is cute too!
Can I make these in advance?
Yes! These easy Halloween party desserts can be made 1–2 days ahead of time. Store them in an airtight container in the fridge. If refrigerated, just bring them to room temp before serving for the best texture.
Are these safe for kids to help make?
In my experience, I don’t think this would be great for little little. The bat cookie cutter I have was kind of small, and even my adult hands broke a few bats in half. Little hands might be better for helping make brownie truffles or these cute bat cookies (if you roll your dough on the thick side).
These bat brownies are the perfect mix of spooky and sweet—and they couldn’t be easier to make. Whether you’re short on time or just looking for a treat that’ll make your Halloween dessert table pop, these brownies are a total win. With just a few pantry staples and a bat cookie cutter, you’ve got a tray of easy Halloween desserts that everyone will be talking about.
So grab that brownie mix, crank up the Halloween playlist, and get ready to whip up one of the cutest fun fall desserts of the season.
Bat Brownies
Equipment
- 1 bat-shaped cookie cutter
- 1 9x13 baking dish
Ingredients
- 1 box brownie mix
- eggs however many your brownie mix calls for
- water however much your brownie mix calls for
- oil how much your brownie mix calls for
- 1/2 cup heavy whipping cream
- 1 cup semisweet chocolate chips dark or milk chocolate also works
- candy eyes
Instructions
- Start by making your boxed brownie mix according to package directions (Check your box to make sure it has instructions for baking in a 9x13 pan).
- Bake the brownies in a 9x13-inch pan so the brownies are thin enough to cut cleanly with the cookie cutter. I like to line my pan with parchment paper so the brownies lift out easily once cooled.
- Let the brownies cool completely before cutting them.
- Cut out bat shapes. Use your bat cookie cutter to press out shapes from the brownie slab. You can usually get about 10–12 bats, depending on the size of your cutter. If it helps, you can dip your cookie cutter in warm water and wipe it clean to help the bat shapes come out easier.
- In a small microwave-safe bowl, microwave the cream and chocolate chips together in 30-second increments and stir in between until a smooth ganache forms (It probably only takes one or two rounds in the microwave total).
- You can place the ganache in a small squeeze top bottle with a flat (or round) tip and gently squeeze ganache on top of each brownie. Alternatively, you can spoon a bit of ganache over each bat-shaped brownie and use the back of the spoon to gently spread it over the surface.
- While the ganache is still warm, press two candy eyes into each bat.
- Allow the ganache to set. For best results, I recommend storing in an airtight container in the fridge, but you can also store them at room temperature.
