Our Halloween Spider Chocolate Brownies are creepy yet so very delicious. Easy to bake, not so easy to share!
Prep time 15 min
Cook time 20 min
Nutritional information per serving
Energy 1167.6 kj
Protein 3.8 g
Total Fat 16.7 g
Saturated Fat 9.7 g
Trans Fatty Acids 0.6 g
Carbs 29.5 g
Sugars 22.3 g
Fibre 0.8 g
Sodium 116.2 mg
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Preheat oven to 170°C/150°C fan forced. Grease and lightly flour medium sized cupcake tin.
Prepare Betty Crocker Triple Chocolate Fudge Brownie Mix (500g) as per instructions on packet. Evenly dispense brownie mix across cupcake trays to make 20 small brownies.
Bake 10-15 minutes or until an inserted skewer is clean upon removal. Cool in pan for 10 minutes, then remove gently from moulds and allow to cool on a wire rack.
Place half the NESTLÉ BAKERS’ CHOICE Dark Melts (145g) in a microwave safe bowl with half a can of NESTLÉ Condensed Milk (190g); microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted to make a ganache mixture. Cover tops of brownie muffins in ganache mixture; when almost set, attach NESTLÉ Smarties to brownie muffins. Set aside to allow chocolate to become firm.
Place the remaining half of the NESTLÉ BAKERS’ CHOICE Dark Melts (145g) into a medium bowl; gently melt in the microwave using the above method; then use to coat pretzels. Spread the pretzels over prepared tray; refrigerate 5-10 minutes or until chocolate is firm. Use a toothpick to poke 8 holes in the brownie muffins, then poke the pretzels into the holes to make spider legs. Use leftover melted chocolate to paint ‘pupils’ onto the NESTLÉ Smarties ‘eyes’ for extra effect.
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