Happy Halloween! (Halloween Brownie Part 1) **Not Gluten Free**
For Halloween this year I made brownie. A Halloween themed brownie. Check it out.
Now it’s time to make your own.
Over-The-Top Fudge Brownies
From Page 26 of Slice Recpies by Family Circle
200g dark chocolate
1 cup caster sugar
1 tsp vanilla essence
1 1/3 cups plain flour
1/4 cup dark cocoa powder
3/4 cup dark choc bits
3/4 cup milk choc bits
1/3 cup white choc bits
Makes approximately 18-20 slices… depending on how big you want to make them.. The book says it makes 60, but I’m pretty sure I use a smaller pan, and cut bigger slices.
How to make the brownie:
1. Preheat oven to moderate 180 C. Brush a shallow 20 x 30cm tin with oil or melted butter, and line with baking paper.
2. Place chocolate and butter in a large heatproof bowl. Stand bowl over a pan of barely simmering water until melted, stirring occasionally. Remove from heat and leave to cool slightly.
3. Beat eggs, sugar and vanilla essence together with a wire whisk until combined. Add to chocolate mixture along with sifted flour and cocoa. Stir until just combined, do not over beat. Add chocolate bits and stir to combine.
4. Pour mixture into prepared tin. Bake for 45-50 minutes. (I always check regularly from the 30 minute mark onwards, just in case.) Cool completely in tin,
then refrigerate for 2-3 hours until firm. Cut into squares, and serve.
(Or, you could eat it while it’s still warm and gooey. YUUUUUUM!)
Brownies will keep up to one week in an air tight container in the refrigerator.
Stay tuned for Part 2.