Ingredients
For the brownie batter
- 150 g unsalted butter
- 220 g sugar
- 160 g dark chocolate 60-70% cacao
- 1 tsp vanilla essence
- 2 eggs cold, straight from the fridge
- 70 g all-purpose flour
- 1 tsp salt
For the Halloween chocolate
- 60 g M&M chocolates or similar
- 1 Snickers bar or similar chopped
- 40 g Oreos I used mini
Instructions
For the brownie batter
- Place the butter in cubes, the sugar and chocolate in a bain marie. Use a bowl where you're going to be beating the batter later. Make sure that the bottom of the bowl doesn't touch the surface of the bain-marie's water.
- Once everything is melted, mix and remove from the heat. Wait for it to cook down a bit, about 10 minutes. We want it to still be hot, but not burning hot
- After this time, add the vanilla, one of the eggs and beat until it's completely incorporated. Then add the other egg and beat on high speed for 2 minutes. If you're mixing it by hand, you want to mix about 75 times.
- Add the flour and salt and beat for another 2 minutes on high speed. It's these beating intervals that give us that papery texture on top.
For the Halloween chocolate
- Incorporate the chocolates to the batter with a spatula, reserve a few for topping
- Line the 20x20cm / 8x8in pan with baking paper. I cross two pieces of paper the width of the pan, stuck in place with a bit of vegetable oil spread with kitchen paper. Pour the batter in and spread it out.
- Bake the brownies in a preheated oven at 180°C/350°F for 25min or until if you insert a toothpick at the centre and it comes out with a bit of semi-cooked dough. It shouldn't be crumbly as if it had dried out but also not liquid. A bit of melted chocolate could come out as well.
- As soon as they come out of the oven, stick the bits of chocolate you reserved into the top of the brownies. It's important that you do this at this point and not before baking so they don't burn.
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