Witch’s Brownie Cauldrons
45 Minutes Prep
1 Hour
40 Minutes Total
12 Servings
Bake up a batch of Betty Crocker™ chocolate fudge brownies in a muffin tray, then top with bubbling green icing for a spooky Halloween sweet treat.
Ingredient List
- 40ml vegetable oil, plus extra for greasing
- 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
- 1 medium egg
- 75ml water
For the decoration
- Green food colouring gel or paste
- 250g Betty Crocker™ Vanilla Buttercream Style Icing
- 2 tablespoons mixed green and pearl sprinkles
- 6 pretzel sticks, halved
- 24 edible candy eyeballs
Preparation
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease a 12-hole muffin tray and line the base of each hole with a small circle of baking paper.
- Make up the brownie mix as directed on the box with the oil, egg and water. Divide the mixture evenly between the muffin tray holes.
- Bake for 18-20 minutes or until risen and just firm to the touch. Leave for 10 minutes, then transfer to a wire rack (see Tips) to cool completely (about 20 minutes). Remove the baking paper.
- Beat enough green food colouring gel or paste into the icing to give a bright green colour, then fold in half the mixed sprinkles. Divide the icing between the tops of the brownies, using the back of the spoon to roughen the surface.
- Add a halved pretzel stick to each ‘cauldron’ and sprinkle the icing with the remaining sprinkles and some candy eyeballs.
Tips
- Use the tip of a small palette knife or small silicone spatula to gently loosen the brownies from the muffin tray holes before carefully easing out.
- Why not try a mix of coloured icing for the bubbling cauldrons? Colour half the icing orange or purple, pipe both into the brownies, then swirl with the tip of a knife.
- Store the brownies in an airtight container in a cool place for 3-4 days.
