Halloween with chocolate brownies

Name: RECIPE: Halloween with chocolate brownies
Total time: 45 min
Ingredients: 100 g sugar; 100 g all-purpose flour; 65 g BAM cocoa powder (sieved); 50 g powdered sugar (sieved); 80 g BAM dark chocolate; pinch of salt; 2 eggs; 125 ml of oil; 2 tablespoons water; 1 teaspoon BAM vanilla paste; 7 g gelatine; Black glaze (for eyes)

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Preparation time: 45 min
Difficulty:
Number of ingredients: 15

Halloween is upon us , so why not spice it up with spooky decorations? This is the time of year when cookies in the shape of ghosts, spiders, spider webs and other witchcraft elements are on the table.

So here''s a recipe to make a spooky feast for greedy little wizards or witches. Chocolate brownies will be made with chocolate and BAM cocoa powder. The brown ingredients will provide the perfect base on which to place the marshmallow marshmallows in the shape of spooky duuuuhhhhoos!

Invite the following to the spooky feast:

Chocolate Witch Hats
Spooky chocolate spiders

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For chocolate brownies:

100 g sugar
100 g all-purpose flour
65 g BAM cocoa powder (sieved)
50 g powdered sugar (sieved)
80 g BAM dark chocolate
pinch of salt
2 eggs
125 ml of oil
2 tablespoons water
1 teaspoon BAM vanilla paste

For the marshmallows:

7 g gelatine
100 g sugar
Black glaze (for eyes)

Instructions:

For chocolate brownies:

Prepare the brownie batter as described here.

For the preparation of marshmallow ghosts:

Soak the gelatine in cold water until soft. In a small saucepan, mix the sugar and 60 ml of water. Cook over a medium heat, stirring, until the sugar has dissolved, about 1 to 2 minutes. When the water comes to the boil, scrape the bottom of the pan while stirring. If the undissolved sugar remains at the bottom of the pan, stir until it has also dissolved. Cook until the temperature reaches 115°C. If you do not have a thermometer, cook for between 4 and 6 minutes.

Add the strained and softened gelatine to the sugar mixture. Beat with an electric mixer at medium speed for about 3 minutes. Increase the speed and mix until soft peaks form, this will be somewhere between 8 and 10 minutes. Transfer the resulting marshmallow mixture into a piping bag. Using the piping bag, pipe the marshmallows directly onto the brownies. Allow to dry for at least one hour, then draw on the eyes and mouth with black icing. The brownies are ready to serve.*Image by Tara Bench