It’s almost Halloween, witches! Whether you’re planning on trick or treating, hosting a halloween do, going out or staying in, there’s always time for a bit of seasonal baking. Did someone say love at first bite?…
- 200g butter
- 200g dark chocolate, 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
Heat the oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Melt the butter and dark chocolate over in a heatproof bowl over boiling water and stir until smooth, then leave to cool for 10 mins.
Beat the eggs and sugar until thick and pale. Pour the cooled dark chocolate mixture around the edge of the bowl. Sift over the flour and cocoa, add the milk chocolate, and gently fold everything together. Pour into the tin and bake for 35-40 mins.
To make the ‘eyeballs’ melt the white chocolate in a heatproof bowl over the pan of simmering water. Dip each cookie into the chocolate to cover one side and stick a sugar-coated chocolate in the centre of each, then leave to set. When the chocolate is dry, pipe a pupil and red veins onto each eyeball using the icing pens.
Remove the traybake from the oven and push the eyeballs into the surface in even rows so they’re just pushed in slightly. Leave to cool completely and there you have it - some spooktaular brownies!
- 100g/4oz madeira cake
- 100g Oreo cookie
- 100g bar milk chocolate, melted
- 200g bar white chocolate, melted
- Black icing pen to decorate
You will also need
- 10 wooden skewers
Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for about 2 hours until firm.
Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops upright and leave to cool, then drizzle while chocolate over each one to give the mummy effect. Pipe black eyes and there you have it - some eye candy (literally) for your halloween party!
- 70g butter, softened
- 50g peanut butter
- 150g golden caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 180g plain flour
- ½ tsp bicarbonate of soda
- 20 peanut butter cups
- 100g milk chocolate, chopped
- icing eyes, or make your own
Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Whisk together the butter, peanut butter and sugar together until light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and ¼ tsp salt.
Scoop 18-20 tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins and if they look soft when they come out remember they’ll harden a little as they cool! Leave to cool on the tray for a few mins before topping each biscuit with a peanut butter cup, then transfer to a wire rack to cool completely.
Heat the chocolate in the microwave until just liquid then scrape into a piping bag and leave to cool. Pipe the legs onto each spider, then stick two eyes on each - just creeping it real!
Bone appetit, huns! All of these recipes are from BBC Good Food.