The Pumpkin that Changed Colour | Halloween Baking

Read on for directions to make these Ghoulish Treats!

Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease a 20cm square shallow cake tin and line the base and 2 sides with baking paper.
In a large mixing bowl, stir the brownie mix, oil, water and egg together until well blended. Spread the mixture evenly in the prepared tin.
Bake for 20-22 minutes until a round bladed knife inserted into the brownie comes out almost clean. Transfer to a wire rack and leave to cool completely in the tin; about 30 minutes.
Lift the brownie from the tin using the baking paper and cut in half. Cut 1 half into 8 squares. Cut the other half into 6 triangles, each with a 4cm wide base (see diagram). You will have some brownie left over at the sides from this half to discard or eat!
The brownies will keep for 2-3 days in a cool place.

Place 75g vanilla icing in a bowl and use the green food colouring paste or gel to colour the icing green.

(Makes 8)

Place 30g of the icing in a bowl and use the orange food colouring paste or gel to colour the icing bright orange.
Spread 2 square brownies with 1 teaspoon each of the orange icing, 2 square brownies with 1 teaspoon each of the remaining white (uncoloured) icing and 2 square brownies with 1 teaspoon each of the green icing, using the tip of a small palette knife to swirl the icing to resemble a pumpkin shape.
To create the changing colour faces on the remaining 2 square brownies, spread half of each brownie with the rest of the orange icing to make half a pumpkin face.
To complete the pumpkin faces, use ½ teaspoon of the white icing on 1 brownie square and ½ teaspoon of the green icing on the other brownie square.
Pipe a Halloween pumpkin mouth, nose and eyes on each brownie with some of the black writing icing.
Use the green writing icing to pipe a green stalk on each brownie.

(Makes 3)

Pipe the ready-to-pipe black icing in a tight zig-zag line from the point of 1 brownie triangle to two-thirds of the way down to resemble the black hat.
Spoon the remaining green coloured icing into a piping bag fitted with a small plain nozzle. Pipe the green icing over the rest of the brownie to resemble the face.
Place a short piece of liquorice between the black and green icing for the hat brim.
Place 2 candy eyeballs on the green icing. Repeat to make 3 witch brownies in total.
Leave in a cool place for 30 minutes to allow the icing to set.

(Makes 3)

Insert a pretzel or breadstick into the pointed end of each of the 3 remaining brownie triangles for the handles of the broomsticks.
Wrap a short length of strawberry lace around each brownie at the pointed end to form a band.
Use the yellow food colouring paste or gel to colour the remaining vanilla icing yellow. Spoon into a disposable piping bag fitted with a fine writing nozzle and pipe ‘bristles’ on each brownie.
Leave in a cool place to set; about 20 minutes.

Choose a smooth flat surface on which to create your background, such as a large chopping board, baking tray or even the kitchen work top. (Note: make sure it is a clean and food safe surface or cover surface with a sheet of baking paper before you begin.)
Spoon Betty Crocker™ Indulgent Chocolate Fudge Icing and/or Betty Crocker™ Velvety Vanilla Icing (coloured with food colouring paste or gel, as desired) into piping bags fitted with medium writing nozzles. Pipe background features from the story onto your chosen surface.
Use sweets, crushed biscuits, cake crumbs, fruit, etc. to create additional details. Be as creative as you like and have fun!