Halloween Special: Monster Brownies
Happy Halloween! To celebrate, here is arguably my favourite 'spooky' recipe for you and your friends to enjoy...
Everyone loves brownies, it's a fact of life, and when you add in Oreos and devilish little eyes in the spirit of Halloween you're onto a real winner. These brownies are the definition of simple yet effective and their taste is out of this world! I love to make these for a crowd but they would even work as little treats for the trick-or-treaters out in force this evening...
Halloween Special: Monster Brownies
375g soft unsalted butter
Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
When the chocolate has melted, let it cool a bit before beating in the eggs and sugar. Break the oreos so that you have a bit of the inside showing, tossing any offcuts into the flour. Mix the flour, salt and broken offcuts into the brownie batter. Beat to combine smoothly and then scrape out of the saucepan into the lined tin.
Bake for about 15 minutes then push the Oreo pieces into the top. Return to the oven and cook for a further 15 minutes. You are looking for a crust to have formed on top and when the tin is wobbled it should move but not be liquid. Be aware that the brownies will continue to cook in the tin out of the oven.
Leave the brownies to cool in the tin on a wire rack for at least 15 minutes before drawing on white eyes at a slanted angle. Allow to set then dab on little red pupils before serving.
Everyone loves brownies, it's a fact of life, and when you add in Oreos and devilish little eyes in the spirit of Halloween you're onto a real winner. These brownies are the definition of simple yet effective and their taste is out of this world! I love to make these for a crowd but they would even work as little treats for the trick-or-treaters out in force this evening...
Halloween Special: Monster Brownies
375g soft unsalted butter
375g best-quality dark chocolate
6 large eggs (preferably organic)
1 tbsp vanilla extract
500g caster sugar
225g plain flour
1 tsp salt
2 packets of Oreos
White and red icing tubes (for decorating)
Preheat the oven to 180C/Gas 4 and line a tin measuring approximately 33 x 23 x 5.5cm with foil - the sides as well as the base.
Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
When the chocolate has melted, let it cool a bit before beating in the eggs and sugar. Break the oreos so that you have a bit of the inside showing, tossing any offcuts into the flour. Mix the flour, salt and broken offcuts into the brownie batter. Beat to combine smoothly and then scrape out of the saucepan into the lined tin.
Bake for about 15 minutes then push the Oreo pieces into the top. Return to the oven and cook for a further 15 minutes. You are looking for a crust to have formed on top and when the tin is wobbled it should move but not be liquid. Be aware that the brownies will continue to cook in the tin out of the oven.
Leave the brownies to cool in the tin on a wire rack for at least 15 minutes before drawing on white eyes at a slanted angle. Allow to set then dab on little red pupils before serving.
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