- 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 and 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 off 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.
Halloween bat brownies
Find RSPCA Assured Eggs at your Favourite Supermarket
RSPCA Assured Hen Welfare
You can find out more about the higher welfare standards of hens on RSPCA Assured farms.
Ingredients
- 300g good quality dark chocolate - min 70% cocoa solids
- 180g unsalted butter
- 180g caster sugar
- 4 RSPCA Assured medium eggs, plus 1 RSPCA Assured egg yolk
- 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
