Meringue Ghost Brownies

Instructions

1. For the ghosts, pre-heat oven to 140°C / 120°C fan and line 1 large or 2 smaller baking trays with parchment paper.
2. Whisk the egg whites in a grease-free bowl on medium speed. Once frothy, slowly add in the sugar, about 1 tbsp at a time, while still whisking. Once all the sugar has been added, increase speed to high and whisk until firm and glossy and you can’t feel any sugar in the mixture when rubbed between your finger and thumb.
3. Spoon meringue into a large piping bag fitted with a large plain round piping tip, or simply trim the end of the piping bag, and pipe 16 ghost-like blobs of meringue onto the prepared baking sheets.
4. Bake for 1 hour to 1 hour 15 minutes until meringue is set on the outside bit still soft in the middle. Leave to cool completely on the baking trays on a wire rack.
5. For the brownies, pre-heat oven to 180°C / 160°C fan and line a 20x20cm (8x8inch) square tin with parchment paper. Tip: Cut the parchment larger than is needed so that the overhang can be used to lift the baked brownie out of the tin.
6. Melt together chocolate and butter in large pot over medium heat, stir occasionally so that the chocolate doesn’t burn.
7. Once melted, add the sugars and mix well to combine. Remove from heat and leave to cool for 15-20 minutes, stir occasionally to help the mixture cool evenly.
8. Once cool enough that the sides of the pot are cool enough to the touch, add the eggs and vanilla and mix in well with a whisk.
9. Finally, fold in the flour and salt.
10. Pour batter into the prepared tin and bake for about 40 minutes. A toothpick inserted should come out with sticky brownie crumbs on it, but not unbaked batter.
11. Remove from the oven and leave to cool in the tin on a wire rack, about 20 minutes.
12. Once ready to add your ghosts, lift cake out of tin and place on a cutting board. Use a large sharp knife to cut into 16 squares. Tip: It’s easier to cut when the knife has been warmed with hot water and you clean the blade with kitchen towel between cuts.
13. Melt the white chocolate and spread a little on top of each brownie, carefully lift the ghosts from the parchment paper with a spatula and gently slide off onto the melted white chocolate on each brownie.
14. Finally, melt the dark chocolate and use the dull end of a skewer, or similar, to paint the ghosts’ faces.

• Servings : 16
• Recipe Type : Desserts, Halloween, Traybakes, Chocolate, Kids Cooking, A-Z