Are you looking for something to bake to bring to that party you’re going to? Well, here are some recipes you can uses that will have everyone asking for the recipes.
Spider Web Brownies
For the brownies
- 150 g Unsalted butter chopped into chunks
- 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate broken into chunks.
- 2 Large Eggs at room temperature
- 220 g White caster sugar
- 150 g Self-rising flour
For the salted caramel sauce
- 100 g Granulated sugar
- 40 g Unsalted butter at room temperature and chopped into chunks.
- 100 g Double cream at room temperature
- 0.5 tsp Salt
For the marshmallow spider web
- 100 g White marshmallows
- Edible eyes
Start by making the salted caramel sauce.
- Place the granulated sugar into a medium-sized stainless-steel saucepan and set over a medium-low heat on the hob.
- If you’re using a gas hob, use a wooden spoon or silicone spatula to continuously stir the sugar until it gradually starts to melt. If you’re using an induction hob, leave the sugar to melt on its own and only give the pan an occasional swirl using the handle. The sugar will initially clump up before turning into a clear liquid, and then finally into an amber-colored golden liquid. Be patient as this can take between 5-10 minutes.
- Remove the saucepan from the heat and immediately add the butter, use a whisk to stir it into the melted sugar. The mixture will bubble up so be careful of hot caramel splashes.
- Now pour in the cream and again use the whisk to stir it through. Finally, stir through the salt.The caramel should be smooth, golden in colour and the consistency should coat the back of a spoon.
- Pour the caramel into a bowl and refrigerate for 1-2 hours or until the consistency is thick but not solid.
Layer and bake the brownies.
- Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
- Take the caramel out of the fridge and spoon it on top of the brownie layer, leaving a 1-inch gap around the edge.
- Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
- Bake the brownies for 18-20 minutes until the top is no longer shiny and the edges have started to crack.
- Leave to cool completely in the baking tin for at least 4 hours or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for two hours.
Add the spiderweb decoration.
- Place the marshmallows in a microwave-safe bowl. Microwave for 20-30 seconds until melted.
- Once cool enough to touch, grab a small amount between your fingers and pull it apart to create a spiderweb effect. Drape it over the top of the brownies. Repeat until the top is covered in spider webs.
- Place the edible eyes in the small gaps between the spiderwebs.
Oreo Layered Halloween Brownies Recipe
- Brownie Mix
- Oreo’s with orange filling
- Milk chocolate frosting
- White or Vanilla frosting
- Orange food coloring gel
- In the mixing bowl of a stand mixer, place the Brownie mix, eggs, oil, and milk, and blend on medium with the whisk attachment until all the ingredients are mixed smooth.
- Place Parchment paper in the bottom of a 9X9 inch pan, and pour the Brownie mix in the pan.
- Place Oreo cookies on top of the Brownie batter, until the top is covered in cookies.
- Place the pan in the oven at 350 degrees for 25 – 30 minutes.
- Remove the pan, and allow it to cool completely.
- While the Brownies are cooling, place the White, or Vanilla Frosting in a bowl, and remove the orange middle of about 10 Oreo cookies, and add to the Vanilla frosting Add 1 teaspoon of Orange food coloring gel, and mix well.
- Add more food coloring gel if the desired Orange color is not bright enough until the desired color is achieved.
- When Brownies are cool, ice with the Orange frosting, and place the Brownies in the refrigerator for 30 minutes.
- Remove the Brownies from the refrigerator and frost with the chocolate frosting and crumble the Remainder of the Oreo cookies on top of the Brownies.
- Cut Brownies into 3 X 2-inch squares and serve immediately. Enjoy!
Milk Chocolate Stuffed Jack-O’-Lantern Cookies
- 3 sticks (1 1/2 cups) salted butter, softened
- 1 1/4 cups light brown sugar, packed.
- 1 tablespoon pure vanilla extract
- 2 eggs, at room temperature
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 12 ounces milk chocolate, melted.
- CINNAMON SUGAR COATING
- 2 tablespoons salted butter
- 3 tablespoons cinnamon sugar
- 1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, ginger, nutmeg, and salt, beat until combined and the dough forms a ball.
- 2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4-inch thickness. Make sure you’re using enough flour, or your dough will stick. Cut out the cookies using a pumpkin cookie cutter. Carefully transfer the cookies to a parchment lined baking sheet. Cut eyes and a mouth in half the cookies using a paring knife or cookie cutter. Cover the baking sheet and place the sheet in the freezer, freeze until firm, about 15-20 minutes. Roll out the leftover scraps and repeat with the remaining disk of dough.
- 3. Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
- 4. Add the butter to medium pot. Allow the butter to slightly brown until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool 5 minutes. Brush the butter over the top half of the cookies and then sprinkle the cookies with cinnamon sugar.
- 5. To assemble, spread the melted milk chocolate over the half of the cookies with no face. Place the top pumpkin faced cookies over the chocolate, gently pressing to adhere. Cookies can be served immediately or let the chocolate firm up and store in an airtight container for up to 3 days.