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Halloween brownies

One spooky Halloween brownie traybake

Halloween brownies

Name: Halloween brownies
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 200g butter; 200g dark chocolate roughly chopped; 4 large eggs; 350g caster sugar; 100g plain flour; 50g cocoa powder; 100g milk chocolate chopped; 100g white chocolate chopped; 12 créme-filled chocolate sandwich cookies; 12 sugar-coated chocolates; red and black icing pens

Cassie Best

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Serves 12

Easy

Prep: 25 mins

Cook: 45 mins

plus cooling and setting

A star rating of 4.3 out of 5.16 ratingsRate

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Forget packets of sweets – if you want a real treat at Halloween, these decadent spooky brownies will do the trick. Both kids and adults will love them

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g butter
200g dark chocolate

roughly chopped
4 large eggs
350g caster sugar
100g plain flour
50g cocoa powder
100g milk chocolate

chopped
100g white chocolate

chopped
12 créme-filled chocolate sandwich cookies
12 sugar-coated chocolates
red and black icing pens

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Nutrition: Per brownie

kcal556
fat31g
saturates18g
carbs60g
sugars48g
fibre3g
protein7g
salt0.5g

Method

step 1

Heat the oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Melt the butter and dark chocolate in a heatproof bowl set over a small pan of just simmering water. Stir until completely smooth, then leave to cool for 10 mins.
step 2

Beat the eggs and sugar with an electric whisk until thick and pale – the mixture should double in volume and leave a trail when the beaters are lifted. Pour the cooled dark chocolate mixture around the edge of the bowl. Sift over the flour and cocoa, add the milk chocolate, and gently fold everything together with a spatula or large metal spoon. Pour into the prepared tin and bake for 35-40 mins.
step 3

Meanwhile, make the ‘eyeballs’. Melt the white chocolate in a heatproof bowl over the pan of just simmering water. Stir until smooth. Dip each cookie into the chocolate to cover one side. Stick a sugar-coated chocolate in the centre of each, then leave to set. When the chocolate is fully dry, pipe a pupil and red veins onto each eyeball using the icing pens.
step 4

Remove the traybake from the oven, and immediately push the eyeballs into the surface in even rows – do this gently, so they’re just pushed in slightly. Leave to cool completely. Cut into 12 squares.

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A star rating of 4.3 out of 5.16 ratings

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