Brownies; gooey delicious little bites of heaven. I love them. They are one of my favourite desserts, so simple to make and so tasty! I decided to create a spooky version for a friends Halloween party on Saturday night, after some Pinterest searching I found a great idea to create ghost brownies. Perfect I thought, a delicious twist to gooey brownies.
I used to make brownies using a recipe including butter and eggs, this recipe was great, but it took a long time to cook and a good inch around the edge was always wasted being overdone. A couple of years ago I lived with a vegan so I started to bake more vegan friendly recipes. This recipe is indeed originally vegan, and would be except I add non-vegan chocolate to it. After a few tweaks I believe this is the best recipe for chocolate brownies. Try it yourself to see if you agree.
To start, the tin needs to be lined. I personally line my tin up the sides as well as the bottom, I find this is easier to pull out the brownies and transfer to a cooling tray. To do this, get a large sheet of greaseproof paper, put your tin in the middle (leaving enough paper to go up the sides), and draw round the tin. Fold on each line, and then snip into the corners as shown in the pictures below.
Grease the tin bottom and sides with oil or butter, then place the pre folded paper into the tin, this should fit snugly round, then score with your thumbs so the paper bends over the tin.
Pre-heat the oven to 180 degrees. Grab your large bowl and start measuring your ingredients into the bowl (sieve the cocoa powder and flour), add everything except the chocolate. Get the whisk and begin to mix everything together, whisk for around 5 minutes making sure to get all the ingredients well mixed. Break up the chocolate and add this to the whisked mixture, then pour this into the lined tin and place in the centre of the oven for 20 minutes.
After 20 minutes pull the tin out of the oven and leave it on the side to stand for 5-10 minutes to cool. Once cool, pull the brownie out using the paper, place the cooling rack on top and flip the brownie. Then slowly take the paper off making sure to knock back any unruly chocolate chunks, which have attempted to escape. Once cool, cut up and serve hot or cold.
If you wish to make ghost brownies, melt some white chocolate in a bowl, grab a large marshmallow, stick this to the brownie with a drop of golden syrup, and pour the melted white chocolate on top, allowing it to drip over the sides. Create facial emotions as you choose (I used chocolate chips). And most of all, enjoy!
I hope you like this weeks recipe, if you make these brownies, tag me on instagram @Chefwynd. Like, comment, share and subscribe.
Thanks for reading.
Gooey chocolate chip brownies
- 5 tbsp. sunflower oil (plus extra for greasing)
- 100 g white chocolate
- 100 g milk chocolate
- 170 g self-raising flour
- 30g cocoa powder
- 180 g golden caster sugar
- 1 tsp. vanilla essence
- 250 ml unsweetened soya milk (or milk)
- 20cm square tin
- Electric whisk
- Large bowl
- Cooling rack
- Greaseproof paper
- Pen and scissors
- Line the tin with greaseproof paper
- Pre-heat oven to 180 degrees
- Add all ingredients except chocolate to bowl and whisk (approx. 5 mins)
- Break chocolate into small squares and add to mixture
- Transfer to tin and place in middle of oven for 20 minutes
- Take out of oven, leave to stand for 10 minutes then transfer to cooling rack
- Once cool, chop up and serve warm or cold