Eyeball Brownies
Eyeball Brownies combine a dark-chocolate base with milk- and white-chocolate chips, then add candy eyes after cooling. A 9-inch square pan produces 12 substantial squares.
Servings: 12 squares
Cost: 6
Equipment
- 9-inch square pan
- kitchen scale
- heatproof bowl
Ingredients
- 185 g unsalted butter
- 185 g dark chocolate, chopped
- 3 large eggs
- 275 g caster sugar
- 85 g plain flour
- 40 g cocoa powder
- 100 g milk chocolate chips
- 100 g white chocolate chips
- 1 pack candy googly eyes
Instructions
- Preheat the oven to 180°C (about 350°F) conventional or 160°C fan. Line a 9-inch square pan with parchment.
- Melt the butter and dark chocolate together in a heatproof bowl over a pan of simmering water, then set aside to cool slightly.185 g unsalted butter, 185 g dark chocolate, chopped, 100 g milk chocolate chips, 100 g white chocolate chips
- In another bowl, whisk the eggs and sugar until thick and pale. Pour in the cooled chocolate mixture and fold together gently.185 g dark chocolate, chopped, 3 large eggs, 275 g caster sugar, 100 g milk chocolate chips, 100 g white chocolate chips
- Sift in the flour and cocoa powder, then fold until just combined. Stir through the chocolate chips.185 g dark chocolate, chopped, 85 g plain flour, 40 g cocoa powder, 100 g milk chocolate chips, 100 g white chocolate chips
- Pour the mixture into the prepared tin and bake for 25 minutes until the top is set and the centre slightly gooey.
- Cool completely in the tin, then cut into 12 squares and decorate with candy eyes to create spooky brownies.1 pack candy googly eyes
Notes
Cool completely before cutting and adding candy eyes. If the eyes slide on the dry crust, press gently into a soft spot rather than adding an unlisted icing layer. Store cooled brownies airtight. Preparation and cooling vary; follow the stated bake, chill and set times in the instructions. A complete elapsed time is not asserted.