So these aren’t really Halloween brownies as they’re amazing all year round, however, I thought I’d fancy them up with some orange frosting and sprinkles in keeping with the season. I found this recipe in the back of a supermarket magazine about nine years ago and, after making a few tweaks, it’s been a solid (or squidgy) favourite every since.
I particularly like to cart these out at Christmas time or if I’m trying to bribe people into liking me. You can also play about with the ingredients to suit your own taste; I occasionally swap the orange Matchmakers for mint ones and drizzle on some melted white chocolate instead of buttercream.
Makes 24 small squares
100g unsalted butter
200g dark chocolate (cheap chocolate works best for this so don’t go for the 70 per cent stuff)
50g golden caster sugar
100g plain flour
4 medium eggs
1tsp baking powder
30g hot chocolate powder
1 box of orange Matchmakers
150g buttercream and other toppings as desired (I used shop-bought)
1 – Heat the oven to 180c/160c fan/gas mark 4. Line a brownie tin with baking parchment.
2 – Break up the dark chocolate and cube the butter. Mix together in a heatproof bowl over a pan of simmering water.
3 – In a separate bowl, whisk the eggs and sugar together until light and fluffy.
4 – Carefully mix the melted chocolate into the egg mixture and add the flour, cocoa powder and baking powder.
5 – Fold in the chopped Matchmakers to create a fudgy batter.
6 – Spoon into the tin and smooth over the surface. Bake in the oven for about 25-30 minutes, until the top is just starting to crack and the middle is set.
7 – Leave in the tin to cool then slice and enjoy. Keeps well in an airtight container for up to five days and can be frozen for up to three months.