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Ghostly Chocolate Brownies

Bake up a treat with the Dairy Diary’s easy steps for the most perfectly moist, crumbly brownies, topped with a snappy chocolate ghost. This super easy Halloween bake is a great one for getting the kids involved with the mixing and decorating. For more seasonal bakes, delicious mains, sides and snacks, pick up your copy of next year’s Dairy Diary today for free delivery with your milk.

Top tip from the Dairy Diary:

  • The brownies need to be slightly warm, not hot, for the ghosts to stick to the surface without losing their shape.

  • Preparation time: 30 min(s)
  • Cooking time: 30 min(s)
  • Servings: 12

How to make

  1. Melt white chocolate in a bowl set over a pan of just simmering water. Spread half a teaspoon of chocolate onto baking paper and smudge to make a comma (ghost) shape.
  2. Pre-heat oven to 180°C/ 160° fan/ Gas 4 and grease and line an 18cm (7in) square tin.
  3. Wash bowl, then melt dark chocolate with butter in the bowl over the pan, as before. As it melts use a tiny amount on a cocktail stick to add two eyes and a mouth to each ‘ghost.’ Leave remainder to cool.
  4. Mix coffee with eggs. Stir sugar into melted chocolate followed by the egg mixture. Sift in flour and gently fold together.
  5. Pour into prepared tin and bake for 20-30 minutes until just firm to touch but still with a slight wobble underneath. Leave in tin to cool for 15 minutes.
  6. Mark into 12 pieces and place a chocolate ghost on each. Allow to cool completely before cutting.

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