Spooky Brownies with Raspberry Drizzle - Recipe!

There's no tricks here just treats! Today I am sharing a recipe for some spooky brownies with raspberry drizzle that will cast a spell on your taste buds and enchant your Halloween celebrations. 

Whether you're hosting a haunted house party, trick or treaters are headed your way or you simply want to indulge in some fiendishly good treats for yourself this Halloween brownie recipe will be your go to for a hauntingly delightful dessert. So dust off your cauldron, grab your apron, and prepare to create a dessert that will leave everyone howling for more!

Ingredients for the brownies:

200g (7 oz) of unsalted butter

200g (7 oz) of dark chocolate (70% cocoa solids), chopped

200g (7 oz) of caster sugar

3 large eggs

125g (4.4 oz) of plain flour

50g (1.8 oz) of cocoa powder

A pinch of salt

Instructions for the brownies:

Preheat your oven to 180°C (160°C fan or 350°F). Grease and line a 20cm (8-inch) square baking tin with parchment paper, leaving some overhang for easy removal.

In a microwave-safe bowl, melt the butter and chopped dark chocolate together in 20-30 second intervals, stirring well after each interval until smooth. Alternatively, you can melt them together over a double boiler. Once melted, remove the bowl from heat, and let it cool for a few minutes.

In a separate bowl, whisk the eggs and caster sugar together until well combined. You can use an electric mixer or do this by hand until the mixture becomes slightly lighter in colour.

Pour the melted chocolate mixture into the egg and sugar mixture. Stir until everything is well combined.

Sift the plain flour, cocoa powder, and a pinch of salt into the chocolate mixture. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; you want a fudgy texture.

Pour the brownie batter into the prepared baking tin, spreading it out evenly.

Bake in the preheated oven for approximately 25-30 minutes. The brownies should have a slight crust on top but still be slightly gooey in the centre.

Remove the brownies from the oven and allow them to cool in the tin for about 20 minutes. Then, using the parchment paper overhang, lift the brownies out of the tin and let them cool completely on a wire rack.

While they are cooling you can prepare the raspberry drizzle.

For the glaze you need:

50g of fresh or frozen raspberries.
200-300g of icing sugar.

Water.

For the decoration:
Googly fondant eyes.

Mix some of the icing sugar with water to get a runny glaze and drizzle the glaze on top of the brownies.

For the pink glaze. Heat the raspberries on the stove top over low heat until they soften and release their water. Cook them for 2 to 3 more minutes, then run them through a fine sieve and collect the raspberry juice. Using a whisk, slowly add the icing sugar into the raspberry juice until you get a thick but runny glaze. Drizzle the glaze on top of the brownies and add the googly eyes whilst the drizzle is still wet.

Once the icing is set, you can enjoy your spooky brownies or store them in an air tight container for up to 5 days.

Do these look like something you would enjoy?