Nutritional Facts ( Halloween Brownies )
(per serving)
| kcal | 556 |
| fat | 31g |
| saturates | 18g |
| carbs | 60g |
| sugars | 48g |
| fibre | 3g |
| protein | 7g |
| salt | 0.5g |
| Cooking | 1 Hour |
| Preparation | 30 Minutes |
| Serving | 12 |
Ingredients ( Halloween Brownies )
- 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
Preparation
1- Preheat the oven to 180°C/160°C fan/gas 4 and grease a 24 x 20cm brownie pan. In a heatproof bowl over a small pan of just simmering water, melt the butter and dark chocolate. Allow 10 minutes to cool after whisking until totally smooth.
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2- With an electric beater, beat the eggs and sugar until thick and creamy — the mixture should double in volume and leave soft peaks when withdrawn out from beaters. Around the edge of the bowl, pour the chilled dark chocolate mixture. Sift in the flour and cocoa powder, then fold in the milk chocolate with a spatula. Bake for 35-40 minutes in the prepared baking pan.
3- Make the ‘eyeballs’ in the meantime. In a heat – proof bowl, melt the white chocolate over a pan of just simmering water. Stir until the mixture is completely smooth. Dip one side of each cookie into the chocolate. Place a sugar-coated chocolate in the middle of each one and lay it aside to set. When the chocolate is completely dry, use the icing pens to add a lens and red veins to each eyeball go now for this site.
4- Remove the tray from the oven and carefully press the eyes into the surface in even rows; they should only be pushed in slightly. Allow to cool completely before using. Cut brownies into 12 squares.
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