Brownie halloweenesque
When indulgence meets creativity, the result is Halloween brownies that are as delicious as they are fun. Their soft base is made with Quebec's signature eggs, true allies in baking for achieving the perfect texture. Once baked, these chocolate squares become the ideal canvas for a little festive transformation.
Ingredients
- 125 ml (1/2 cup) of unsalted butter
- 250 ml (1 cup) of sugar
- 2 eggs
- 5 ml (1 tsp) of vanilla extract
- 180 ml (3/4 cup) all-purpose flour
- 125 ml (1/2 cup) of cocoa
- 1 pinch of salt
- 180 ml (3/4 cup) of milk chocolate chips
- 80 ml (1/3 cup) of white cream
- 32 small eye-shaped candies
Steps
- Preheat the oven to 180°C (350°F).
- Place the butter in a large bowl. Melt the butter in the microwave.
- Add the sugar and whisk. Add the eggs and vanilla, then whisk again.
- Incorporate the flour, cocoa, and salt, stirring with a wooden spoon until a smooth dough forms. Add the chocolate chips and stir.
- Line a 20 cm (8 in) square baking tin with parchment paper, then transfer the batter into it. Smooth the surface.
- Bake for 25 to 30 minutes. Remove from the oven and let cool completely before unmolding.
- Cut the brownie into 16 squares.
- Using a piping bag fitted with a small plain nozzle, pipe zigzags of cream onto each square to imitate the bandages of a mummy.
- Place two drops of frosting on each square, then stick on candy eyes. Let it set at room temperature.
