It’s trick or treat season at TPW and we’re pulling out all the stops for our treats this Halloween. Nothing beats releasing your inner child at Halloween, try out these gooey and soft Brownies complete with Ghoulish Ghosts.
Serves 10 people
Carbohydrates: 15g [per Serving Proteins: 7g Per Serving Fats: 9g Per Serving Calories:203
Let’s start with the meringue ghosts.
Heat the oven to 140C (gas mark 1). Line two baking trays with greaseproof paper.
Place the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking. This will take longer if doing by hand or using a hand held mixer. Then, while continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy – this may take 5-10 minutes.
Using a large, metal spoon, place freeform shapes on to the prepared baking trays.
Bake for 30-40 minutes, or until the meringues are pale and dry. Turn off the oven and allow the meringues to cool in the oven with the door slightly ajar.
Combine all of the ingredients for the brownies and blend them in a large blender or food processor.
I used a square 9×9 baking pan to pour the mix into. Before you do that, coat it with some oil.
Once done, distribute it evenly over the brownie mix in the baking pan.
Bake in a preheated oven for 35 minutes at 180degC.
Cut your Brownie into 9 equal parts and place a meringue onto each piece, then finish with chocolate chips to create your scary ghosts