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Chocolate Bark Halloween Brownies with Peanut Butter M&M'S

4.75 from 4 votes
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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • chocolate bark topping
  • 12 ounces quality dark chocolate, chopped
  • 6 ounces high-quality white chocolate, chopped
  • tablespoons coconut oil
  • peanut butter M&M’S
  • assorted Halloween sprinkles and candy eyeballs for topping


  • Preheat oven to 350 degrees F. Grease an 8×8 baking pan with butter or nonstick spray.
  • In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Spread batter in the 8×8 baking dish and bake for 25-30 minutes until set. Remove and let cool completely.

chocolate bark topping

  • In separate bowls, melt the dark chocolate and white chocolate. You can do this in the microwave on 50% power for 30 second increments, stirring after each. Once each is melted, stir 1 tablespoon coconut oil into each bowl and stir until it melts.
  • Pour the dark chocolate over the cooled brownies. Use a spatula to spread it to the ends.
  • Use a spoon to drop spoonfuls of white chocolate onto the dark chocolate. Use a sharp knife and swirl the white into the dark, gently and sparingly, so they colors aren’t completely mixed. Carefully drop peanut butter M&M’s and sprinkles into the chocolate. Place the brownies in the fridge to cool quickly, or even let them sit at room temperature for an hour or two until the chocolate firms up. Slice and serve!


[brownies from my peppermint pattie brownies]


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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