A one-bowl recipe for Halloween brownies that are a mid-way between cakey and fudgy, topped with chocolate buttons, chocolate candy bars and candy eyes.
- 1 cup all purpose flour
- 2/3 cup unsweetened dark cocoa powder
- 1 1/4 cups sugar
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp instant coffee powder
- 2 eggs
- 100 gm unsalted butter melted
- 1/4 cup coconut oil
- 1 1/2 tsp vanilla extract
- 3/4 cup chopped semi-sweet dark or milk chocolate melted
- Coloured chocolate buttons
- Assorted chocolate candy bars
- Candy eyes
Put all of the ingredients, except the chocolate buttons, candy bars and candy eyes into a large bowl in the order in which they're written. Stir well, then beat the mixture until smooth.
Spoon the batter into a parchment lined and lightly greased 7" x 11" pan or an 8" square pan. Decorate the surface by randomly arranging the coloured chocolate buttons, assorted candy bars and candy eyes.
Bake the brownies at 190C (375F) about 25 to 30 minutes or until the batter is just starting to pull away from the sides of the pan and the top looks cooked. To check, insert a toothpick into the centre. It should come out clean or with a few moist crumbs clinging to it, but there should be no wet batter.
Take the brownies from the oven and let them cool completely before cutting. Store in an airtight container. These should keep at room temperature for a couple of days. Refrigerate if not using immediately. Warm slightly before serving if refrigerated.