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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 Preheat oven to 175 °C / 350 °F. Line a 10×10-inch (25×25 cm) pan with parchment paper. In a large bowl, whisk together melted coconut oil and brown sugar until smooth. Add the eggs and vanilla extract. Whisk until glossy and well blended. In another bowl, mix flour, cocoa powder, baking powder, and salt. Fold the dry mixture into the wet ingredients just until combined — don’t overmix. Stir in the Reese’s pieces, chocolate-covered almonds, and mini marshmallows if using. Spread the batter evenly into the prepared pan. Bake for 30–35 minutes, or until the top is set and a toothpick inserted in the center comes out with moist crumbs. While still slightly warm, spread a thin layer of marshmallow fluff on top. Let it melt slightly for a ghostly swirl. 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 👀)

If you love the buttery, cheesy goodness of classic ensaymada but want to keep things light and low-carb, this recipe is for you. Inspired by the rich, savory flavor of salted duck egg, this version swaps out high-carb flour for a blend of vital wheat gluten, almond, and coconut flour — giving it a soft, bready texture without the sugar crash. Each roll is filled with creamy salted egg and cheese, baked to golden perfection, and finished with a luscious butter topping. It’s the perfect balance of sweet, salty, and umami, ideal for keto, diabetic-friendly, or mindful eating plans. Enjoy it warm with coffee or tea — indulgent, nostalgic, and completely guilt-free. 💛 🧀 Low-Carb Salted Duck Egg & Cheese Ensaymada Recipe Yield: 12 pieces Net carbs: ~4–5 g per piece Calories: ~237 kcal per piece 🥣 Dough Ingredients 300 g vital wheat gluten 50 g almond flour 30 g coconut flour 40 g allulose or erythritol 6 g (2 tsp) instant yeast 120 g warm water (≈40 °C) 10 g (2 tsp) inulin (yeast food + extra fiber) 220 g whole eggs (≈4 large + 1 small) 100 g (100 ml) unsweetened almond or pistachio milk 120 g unsalted butter, softened 6 g (1 tsp) salt 🧈 Filling 1 whole salted duck egg 120 g grated cheese (cheddar, mozzarella, or quickmelt mix) 30 g (2 tbsp) unsalted butter, softened 🧀 Topping 80 g unsalted butter, softened 40 g allulose or erythritol 120 g grated cheese (cheddar or quickmelt) Optional: 2 pcs mashed salted egg yolks (≈30 g) for garnish 🔪 Instructions Activate the yeast Mix 120 g warm water, 10 g inulin, and 6 g yeast. Let stand 5–10 min until foamy. Combine dry ingredients In a large bowl, whisk together gluten, almond flour, coconut flour, sweetener, and salt. Mix wet ingredients In another bowl, whisk eggs, milk, and softened butter until smooth. Form the dough Combine wet mix + yeast mix with dry ingredients. Knead 10–15 min (hand or mixer) until elastic and smooth. • If too dry → add 1 tbsp milk (15 g) • If sticky → sprinkle a little gluten or almond flour. First rise Cover and let rest 45–60 min in a warm place. It should puff about 30–40%. Make the filling Mash salted egg with butter and cheese until smooth. Shape Divide dough into 12 portions (≈60 g each). Flatten each, spread ~20 g filling, roll up, and coil like a snail. Place on parchment or ensaymada molds. Second rise Cover lightly and let rise 30–45 min until slightly puffy. Bake Bake at 170 °C (340 °F) for 22–28 min, until golden brown. Finish Cool 10 min, then brush with 80 g butter, sprinkle 40 g sweetener, and top with 120 g cheese. Add salted egg garnish if desired. 🌟 Storage Store airtight at room temp up to 2 days or refrigerate up to 5. Reheat 10–15 sec in microwave or 150 °C oven for 3–4 min to soften. 🧮 Nutritional Information (per 1 ensaymada, with inulin) Calories: 229 kcal Protein: 18 g Fat: 15 g Total Carbohydrates: 8 g Fiber (including inulin): 3 g Net Carbohydrates: 4–5 g (Values estimated; may vary slightly by brand of cheese, butter, or salted egg.)