Reese’s and Almond Boo-rownies — My Chewy Rocky Road Halloween Treats

Halloween wouldn’t be complete without a little chocolate magic — and these Reese’s and Almond Boo-rownies were my sweet gift to all the trick-or-treaters this year! 🍫👻

I started with my favorite chewy rocky road brownie base — fudgy, moist, and loaded with texture. Instead of plain mix-ins, I folded in chunks of Reese’s chocolate and chocolate-covered almonds for a double dose of crunch and creamy peanut butter goodness. The brownies bake up thick and gooey, with pockets of melted chocolate and nutty bites in every square.

To finish, I spread a swirl of marshmallow fluff on top while the brownies were still slightly warm. It melts just enough to form a sticky-sweet layer — like a ghostly cloud on top of all that dark, rich chocolate. Once cooled, I cut them into squares, packaged them in little Halloween treat bags, and labeled each one “Reese’s and Almond Boo-rownies.” 🎃✨

They were chewy, chocolatey, and just spooky-sweet enough to make both kids and grown-ups smile.

💡Why You’ll Love These Boo-rownies

• No fancy equipment — just whisk, stir, and bake

• Thick, fudgy texture that stays moist for days

• Melty chocolate pockets + nutty crunch in every bite

• Topped with gooey marshmallow fluff for that rocky road feel

🎃 Reese’s and Almond Boo-rownie Recipe

Thick, chewy, and loaded with Halloween spirit — these fudgy brownies are packed with Reese’s chocolate, chocolate-covered almonds, and topped with gooey marshmallow fluff that looks like ghostly swirls. 👻 Perfect for gifting, parties, or just sneaking a square at midnight.

🧁 Ingredients

(for one 10×10-inch / 25×25-cm pan)

Wet Ingredients:

• 140 g (⅔ cup) melted coconut oil

• 210 g (1 cup, packed) brown sugar

• 3 large eggs (about 150 g)

• 5 g (1 tsp) vanilla extract

Dry Ingredients:

• 105 g (¾ cup) all-purpose flour

• 35 g (⅓ cup) unsweetened cocoa powder

• 3 g (½ tsp) baking powder

• 2 g (¼ tsp) salt

Mix-ins & Topping:

• 140 g (about 1 cup) chopped Reese’s chocolate or any chocolate you have

• 60 g (½ cup) chopped almonds or mixins you like (i used chocolate covered almonds)

• 70 g (1 cup) mini marshmallows — optional

• Marshmallow fluff — for topping

👩‍🍳 Instructions

1. Preheat oven to 175 °C / 350 °F. Line a 10×10-inch (25×25 cm) pan with parchment paper.

2. In a large bowl, whisk together melted coconut oil and brown sugar until smooth.

3. Add the eggs and vanilla extract. Whisk until glossy and well blended.

4. In another bowl, mix flour, cocoa powder, baking powder, and salt.

5. Fold the dry mixture into the wet ingredients just until combined — don’t overmix.

6. Stir in the Reese’s pieces, chocolate-covered almonds, and mini marshmallows if using.

7. Spread the batter evenly into the prepared pan.

8. Bake for 30–35 minutes, or until the top is set and a toothpick inserted in the center comes out with moist crumbs.

9. While still slightly warm, spread a thin layer of marshmallow fluff on top. Let it melt slightly for a ghostly swirl.

10. Cool completely before cutting into squares.

✨ Tips for Perfect Boo-rownies

• Chill before cutting for clean edges.

• Wipe your knife between slices for neat squares.

• Flavor deepens overnight — they’re even better the next day!

🍫 Storage

Store in an airtight container at room temperature for 2–3 days or refrigerate up to 1 week. (if they even last that long 👀)