Halloween Brownies | Good Housekeeping UK
- 5 years ago
Who could say no to the combination of brownie, Nutella and marshmallow? So simple to make, and eat!
Ingredients
175 g (6oz) unsalted butter, chopped, plus extra to grease
150 g (5oz) dark chocolate (70% cocoa solids), chopped
3 medium eggs
300 g (11oz) caster sugar
75 g (3oz) plain flour
40 g (1 ½oz) cocoa powder
450 g (1lb) icing sugar
50 g (2oz) Nutella
25 white marshmallows
Black writing icing
Directions
Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). When the mixture is melted and smooth, lift the bowl off the pan and set aside to cool for 20min.
Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment. Using a handheld electric whisk, beat the eggs and sugar together in a large bowl until thick and moussey - about 5min.
3 Add the melted and cooled chocolate mixture to the egg bowl and fold together with a large metal spoon. Sift over the flour, cocoa powder and a pinch of salt and fold together.
Scrape the mixture into the prepared tin, level and bake for 30min or until there is no wobble left when you gently shake the tin. Cool completely in the tin. Once cooled cut in to 25 squares.
To make the icing, sieve the icing sugar over a large bowl and whisk in 5tbsp cold water until smooth and thick, adding a drop extra if it’s too stiff to pour.
Dot the base of each marshmallow with a little Nutella, sit on the centre of a brownie square and pour over 1tsp icing. Using writing icing to draw eyes and a mouth to create a ghost.
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Ingredients
175 g (6oz) unsalted butter, chopped, plus extra to grease
150 g (5oz) dark chocolate (70% cocoa solids), chopped
3 medium eggs
300 g (11oz) caster sugar
75 g (3oz) plain flour
40 g (1 ½oz) cocoa powder
450 g (1lb) icing sugar
50 g (2oz) Nutella
25 white marshmallows
Black writing icing
Directions
Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). When the mixture is melted and smooth, lift the bowl off the pan and set aside to cool for 20min.
Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment. Using a handheld electric whisk, beat the eggs and sugar together in a large bowl until thick and moussey - about 5min.
3 Add the melted and cooled chocolate mixture to the egg bowl and fold together with a large metal spoon. Sift over the flour, cocoa powder and a pinch of salt and fold together.
Scrape the mixture into the prepared tin, level and bake for 30min or until there is no wobble left when you gently shake the tin. Cool completely in the tin. Once cooled cut in to 25 squares.
To make the icing, sieve the icing sugar over a large bowl and whisk in 5tbsp cold water until smooth and thick, adding a drop extra if it’s too stiff to pour.
Dot the base of each marshmallow with a little Nutella, sit on the centre of a brownie square and pour over 1tsp icing. Using writing icing to draw eyes and a mouth to create a ghost.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi