EASY MONSTER BROWNIES

Yay! These easy to make super cute Monster Brownies are the perfect kids weekend project for Halloween! The beauty is, you can let your imagination run wild and decorate these one-bowl brownies with whichever magical creature you like!

Makes 12

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Level

INGREDIENTS

Step

Brownies

  • 75g (½ cup) plain flour

  • 75g (¾ cup) unsweetened cocoa

  • 300g (1 ½ cup) granulated sugar

  • 300g (1 ¼ cup) butter, melted

  • 300g (3 cups) chocolate, melted

  • 6 eggs

  • 200g (1 cup) white chocolate chips

  • 200g (1 cup) white dark chips

 

Frosting

  • 1 ½ batches American buttercream frosting

  • 20g ¼ cup cocoa powder

  • 2 tbsp milk

  • 10 drops black food gel

  • 2 Green frosting: 3 drops teal food gel + 3 drops yellow food gel

  • 1 Light yellow: 2 drops yellow food gel

  • ½ Yellow frosting: 5 drops yellow food gel

  • ½ Red frosting: 10 drops red food gel

  • 1 Purple frosting: 10 drops purple food gel + 5 drops pink food gel

 

Decorations

  • 20cm roll of liquorice

Method

Frosting

Split the frosting into 7 portions. Use 2 portions to make the green frosting by adding the green food gel and yellow food gel to it and mix until well combined. Use 1 portion to make the black frosting by adding the cocoa powder, milk and black food gel, mix until well combined. Colour one portion light yellow, ½ a portion yellow, ½ a portion red and another 1 portion purple. Leave the remaining 7th portion white.

 

Brownies

Preheat a fan forced oven to 175C (340F). Spray a 32cm x 24cm baking tin with non-stick cooking spray and lay the bottom with parchment paper. Set aside.

 

Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time mixing with a spatula and repeat until it becomes smooth.

 

Add the sugar and whisk in until well combined, then add the eggs and whisk in until well combined. Add the cocoa powder and flour and use a spatula to mix. To finish the batter, add both choc chips in until well combined.

 

Add batter to baking tin lined with baking paper. Bake for 30 min or until a pick comes out with moist crumbs. Set aside to chill for 1 hour at room temperature, then add to the fridge to chill for 1 hour.

 

Use a 2 ½ inch square cookie cutter to cut out 12 brownie squares.

 

Frankenstein Brownies

Fit the end of a piping bag with a Wilton #8 piping tip and pipe a square of green frosting around the outside of 6 brownies. Use a small pointed offset spatula to smoothen out the frosting. Set 3 of the brownies aside.

 

Fit the end of a piping bag with a Wilton #3 piping tip and pipe the mouth, eyes and monobrow. Pipe stitches on the mouth. Fit the end of a piping bag with a #3 tip and pipe yellow frosting on the inside of the eyes, then fill with black frosting for the pupils.

 

Insert some little pieces of black liquorice in the sides of the brownies to finish.

 

Mummy Brownies

We’re going to use the already green frosted brownies for these ones. Fit the end of a piping bag with a Wilton 2B piping tip and fill with light yellow frosting. Pipe lines of frosting across the brownies. Use the black frosting with the #3 tip to pipe rounds for the eyes, Pipe yellow frosting around the inside of the eyes and then fill with black frosting.

 

Spider Monster Brownies

Fit the end of a piping bag with a Wilton #8 piping tip and pipe a square of purple frosting around the outside of 3 brownies. Use a small pointed offset spatula to smoothen out the frosting. Set 3 of the brownies aside.

 

Pipe a black smile using the #3 tip. Fit the end of a piping bag with a #3 tip and pipe some red fangs. Use a bag with a #3 tip to frost some green eyes.

 

Stick some long pieces of liquorice on the sides of the brownies as spider legs.

 

Dracula Brownies

Fit the end of two piping bags with wilton #8 tips. Fill one with black frosting and one with white frosting. Pipe some a widows at the top of the remaining 3 brownies and then fill the rest of the white frosting. Follow the same steps as the mummy brownies to create the eyes and the same steps as the spider mouth the finish the mouth.

NOTES

Brownies can be stored in an airtight container for up to three days in the fridge. Thaw 30 minutes before serving.

TOOLS YOU'LL NEED

 

  • Mixing bowls

  • Hand whisk

  • Spatula

  • 32cm x 24cm baking tin

  • Offset spatula

  • Sieve

  • Tablespoons

  • 2 ½ inch square cookie cutter

  • Wilton #8 piping tip

  • Wilton #3 piping tip

  • Wilton #2B piping tip

  • Piping bags

  • Small pointed offset spatula

RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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