Haunted Halloween Brownies

Prep Icon
Prep
30 mins
Bake
25 mins
Total
55 mins
Serving Icon
Yield
15 pcs
Recipe Image

Ingredients

• RedMan Danish Unsalted Butter | 112456 | 150g
• Callebaut Dark Chocolate 70.5% | 67337 | 170g
• RedMan Caster Sugar | 1417 | 125g
• RedMan Brown Sugar | 11810 | 30g
• RedMan Whole Egg | 12088 | 150g
• RedMan 100% Vanilla Extract | 67721 | 3g
• RedMan Cake Flour | 128628 | 70g
• RedMan Cocoa Powder | 66036 | 20g
• Delatasal Sea Salt | 58415 | 2g
• Bakeway Baking Cocoa Chip | 14840 | 30g
• RedMan Marshmallow | 54165 | Garnish
• RedMan Icing Deco Pumpkin and Ghost | 117731 | Garnish

Shop This Recipe

BUTTER UNSALTED LACTIC/REDMAN (CARX20PCX250G) (#112456)

$6.00

CHOC COUV DARK 70.5% 400G / CALLEBAUT 70-30-38-E0-D94 (#67337)

$21.10

CASTER SUGAR 1KG (#1417)

$3.50

Out of stock

DARK BROWN SUGAR 1KG (#11810)

$7.20

Out of stock

GRADE A FRESH EGGS 10PC 650G (#12088)

$4.60

Out of stock

100% PURE VANILLA EXTRACT 33ML (#67721)

$8.50

FLOUR CAKE REDMAN 1KG (#128628)

$3.70

COCOA POWDER 200G (#66036)

$8.00

FINE SEA SALT 1KG (#58415)

$3.60

BAKING DARK COCOA CHIPS 1KG (#14840)

$11.40

MARSHMALLOWS WHITE MINI 5-8MM (#54165)

$4.80

ICING DECOR PUMPKIN & GHOST 12PC (#117731)

$6.80

Instructions

1. Melt butter and dark chocolate together.

2. Add egg, caster sugar and brown sugar and mix until well combined. No need to whisk.

3. Add melted chocolate mixture and mix well.

4. Add cake flour, cocoa powder and salt. Mix until combined.

5. Add vanilla and chocolate chips and mix briefly.

6. Pour into mould and level.

7. Bake at 180°C top / 160°C bottom for 20–25 min.

8. Melt marshmallow in microwave for 10 seconds, pull until thin and wrap around the brownie.

9. Garnish with Halloween deco.

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Halloween Murder Mystery Cupcakes