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Donal Skehan
Halloween Brownies | DonalSkehan.com
  • halloween

Halloween Brownies

October 27

Ideal for inviting little cooks in the house to unleash their imagination and have a blast with decorating. If you’re on the hunt for Halloween-themed moulds, most kitchen shops should have an array of options. Fear not though, if you can’t find them; a regular square tin works just as well.

  • serves Serves 12
  • time 40mins

Method

  1. 1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
  2. 2. Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir constantly until melted and smooth.
  3. 3. With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently to make a smooth batter.
  4. 4. Spoon the mixture into your Halloween moulds. Only fill the moulds ¾ of the way full to prevent spillage then place into the oven to cook for 20 minutes.
  5. 5. Leave to cool then decorate to your heart's desire with the icing pens and edible eyes - this is a fantastic recipe to get the kids involved in so let them have fun!

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Ingredients

8oz good-quality dark chocolate

8oz butter

10oz caster sugar

3 large eggs, beaten

1 tsp vanilla extract

3.5oz plain flour

1 tsp baking powder

 

To decorate:

Different coloured icing pens

Edible eyes

 

Equipment:

Food safe silicone ghost and skull moulds

225g good-quality dark chocolate

225g butter

300g caster sugar

3 large eggs, beaten

1 tsp vanilla extract

100g plain flour

1 tsp baking powder

 

To decorate:

Different coloured icing pens

Edible eyes

Equipment:

Food safe silicone ghost and skull moulds

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