Bat brownies

Bat brownies

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You can make these gooey brownies the day before you need them. Serve cold or give them a quick 30 second blast in the microwave to warm them through just before you eat. Simple!

Preparation time: 40 minutes

Cooking time: 35 minutes

Serves: 12 minutes


300g good quality dark chocolate - min 70% cocoa solids

180g unsalted butter or vegan equivalent

180g caster sugar

4 RSPCA Assured medium eggs, plus 1 RSPCA Assured egg yolk or ground flaxseed

115g ground almonds

pinch of salt

115g plain flour, sifted

1 tsp baking powder, sifted

pack of chocolate fondant icing

red icing pen

icing sugar for dusting


Preheat the oven to 190°C/fan 170°C/gas 5.

Grease a 23cm square tin with a little butter.

Cut a piece of greaseproof paper so that it covers the bottom of the tin and overlaps on two sides – this will help you get the cooked brownie out.

Place the chocolate and butter in a large bowl, set over a pan of simmering water. Heat gently.

Don’t let the water boil rapidly and touch the bottom of the bowl. Stir until the chocolate and butter are melted.

Remove from the heat and add the sugar. Stir until well combined. Leave to cool for 5 minutes.

Add the eggs and egg yolk one by one, beating well after each egg. You should have a dark glossy mixture.

Add the ground almonds, salt, flour and baking powder.

Using a metal tablespoon, gently fold in the dry ingredients using a figure of eight movement. Don’t over mix.

Pour the mix into the tin, smooth of the surface with a flat knife and bake for 20-25 minutes.

It should be set, but with a little gooeyness in the middle.

A good way to test if it's done is to push a skewer into the middle.

When you take it out it should be fairly clean, but with a few moist crumbs sticking to it.

Whilst the brownie is baking, roll out the chocolate fondant icing and using a bat shaped cookie cutter, cut out bat shapes from the fondant.

Decorate with spooky red eyes.

Leave the brownie in the tin to cool completely, then lift out using the overlaps of greaseproof paper.

Cut into squares – you should get around 12 brownies. Dust lightly with icing sugar.

Place a fondant bat on top of each one.

For a vegan version, replace the eggs with flaxseed and use your favourite dairy-free butter alternative!

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