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Halloween bat brownies

Find RSPCA Assured Eggs at your Favourite Supermarket

  • 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
  • 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.
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