Chocolate Brownies for Halloween
Votes: 1
Time: 2 hours (including cooling time)
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 248, total fat 13 G., saturated fats 7 G., proteins 3 G., carbohydrates 35 G., fiber 2 G., cholesterol 51 mg, sodium 139 mg, sugar 24 G.
Calories 248, total fat 13 G., saturated fats 7 G., proteins 3 G., carbohydrates 35 G., fiber 2 G., cholesterol 51 mg, sodium 139 mg, sugar 24 G.
These dark brownies are the perfect Halloween dessert to add to the atmosphere of the spookiest party of the year. The "ghost" decoration is made separately from the brownies using melted white chocolate. Once the ghosts have set, place them on each brownie—and watch your guests' reactions!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Cooking spray
- 1 cup premium flour
- 1/4 cup + 1 tbsp unsweetened cocoa powder
- Coarse salt
- 110 g (8 tbsp) unsalted butter
- 220 g semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 3 large eggs
- 60 g chopped white chocolate
- 1/4 cup powdered sugar
- Store-bought black icing for painting
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking sheet with foil, leaving a 2-inch overhang on both sides. Spray the foil with cooking spray.
- Brownie.
These chocolate brownies are lighter and fluffier, so be careful not to overcook them in the oven..
In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup cocoa powder, and 1/4 teaspoon salt. In a medium saucepan over medium heat, melt the butter and chocolate, stirring frequently, until smooth, 3–4 minutes. Remove from heat and stir in the granulated sugar, vanilla, and eggs until smooth. Add the flour mixture and knead into a dough. - Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the brownie comes out with a few crumbs, 20–23 minutes. Let the brownie cool completely in the pan on a wire rack, about 1 hour. Pull the foil tabs to remove the brownie from the pan and transfer it to a cutting board.
- Decoration "Ghosts".
Meanwhile, microwave the white chocolate in 30-second intervals, stirring occasionally, until melted and smooth, about 1 minute. Line a large plate or baking sheet with parchment paper. Drop 1/2 teaspoon of melted white chocolate onto the parchment and use the back of a spoon to spread it out, forming a ghost shape. Repeat 15 more times. Pipe two eyes and a mouth onto each ghost using black icing. Refrigerate for about 30 minutes. - Chocolate glaze.
Just before serving, combine the powdered sugar, remaining 1 tablespoon cocoa powder, a pinch of salt, and 1 tablespoon water in a small bowl until smooth. Brush the top of the brownies with the glaze. - Cut into 16 squares and decorate each with a white chocolate ghost. Serve immediately or store in a tightly sealed container for up to 1 week.
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