Hello lovelies,
I’ve truly loved getting my creative brain on and working with brownies this year.
I love how easy they are to make and bake, I love how you can add any ingredients you like to them and it’s guaranteed to taste incredible and I LOVE how the outcome is always a gooey, fudgey dream. Honestly, what’s not to love?
Anyway, this week, I decided I wanted to fill my brownies with everything Milky Way! From Milky Way bars to Milky Way stars, I wanted to create a Milky Way dream and boy, did I do just that.
But, with the halloween season upon us, I wanted to amp up the spookiness. I didn’t want any normal brownie, I wanted something that’ll catch people’s attention and is easy to recreate.
Whilst scrolling through instagram, I came across a ghost brownie picture which instantly caught my attention. It was such an easy yet utterly genius way of combining brownies with halloween, so I recreated it for myself and let’s just say, I’m obsessed with the outcome.
Therefore, today’s recipe is inspired by the incredibly talented Holly, known online as ‘The Little Blog Of Vegan’.
{ Hollys Recipe: https://pin.it/1TGseFZHp }
So, if these utterly devine brownies have caught your attention and got you wanting to know more, you know the drill. Keep on scrolling below and you’ll find todays recipe.
Category: Sweet Treat / Desert / Halloween
Servings: 16 Squares
Prep Time: 10 Minutes
Bake Time: 25-30 Minutes
Chill Time: 6+ Hours Overall
Decorating Time: 10 Minutes
Overall Time: 6+ Hours
Ingredients You Need For The Brownies:
- 200g Of 70% Cocoa Dark Chocolate
- 200g Of Unsalted Butter
- 3 Large Eggs
- 275g Of Caster Sugar
- 100g Of Plain Flour
- 50g Of Cocoa Powder
- 100g Of Milk Chocolate Chips
- Multipack Of 12 Milky Way Snack Bars, Cut Into Chunks
- 1 Packet Of Milky Way Magic Stars
Ingredients You Need For The Chocolate Ganache:
- 200g Of Milk Chocolate, Chopped Small
- 200ml Of Double Cream
Ingredients You Need For Decorating:
- 100g Of White Chocolate, Melted
How To Make The Brownie Base:
- Firstly, gather together your equipment and ingredients, line a 8” brownie tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter. Place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until fully melted.
- When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
- Now, in a large bowl, using an electric whisk, whisk together the 3 large eggs with the 275g of caster sugar for around 8 minutes, until the colour has turned pale, the mixture is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds, before disappearing).
- Once whisked, pour the melted and cooled chocolate/butter mixture over the eggs and very carefully fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
- When combined, sift in the 100g of plain flour and 50g of cocoa powder and carefully fold into the mixture.
- Carefully fold in the 100g of milk chocolate chips, milky way bar chunks and 2/3rds of a bag of milky way magic stars, until evenly distributed throughout the brownie batter.
- Pour the brownie batter into the pre-lined 8” brownie tin, smooth out and sprinkle the remaining Milky Way stars across the top.
- Place into the oven and bake for 25-30 minutes, until there’s a slight wobble in the centre of the brownie and a skewer placed into the outer corner of the brownies comes out mostly clean.
- Once baked, remove the brownies from the oven and allow to cool right down to room temperature before transferring into the fridge to chill for a minimum of 4 hours.
How To Make The Ganache:
- When the 4 hours of chill time has come to an end, it’s time to make the ganache.
- In a heatproof bowl, add the chopped milk chocolate and set to one side.
- Now, in a medium saucepan, add the 200ml of double cream and over a medium heat, bring the cream to a boil.
- Once boiling, pour the cream over the dark chocolate. Leave to stand for a couple of minutes before stirring together with a spatula.
- Leave to cool slightly before pouring 2/3rds of the ganache on the top of the brownie, leaving a gap around the edges and using a spoon, smooth out. Pour the remaining 1/3rd of the ganache into a small piping bag.
How To Decorate:
- Now, pour the melted white chocolate into a piping bag and snip off the tip.
- Use a heavy squeeze towards the top of the ghost, then taper off and pull the white chocolate downwards to create a ghost shape. Continue to do this as many times as you like across the top of the ganache.
- Snip the tip of the ganache piping bag off and pipe on the eyes and mouth of the ghosts.
- Once completed, place the brownie back into the fridge to allow the ganache to set for up to 2 hours.
- Finally, when everything has set, carefully remove the brownie from the baking tin and cut into 16 squares.
That’s your Milky Way Ghost Brownies prepared, baked, decorated and chilled, ready for you to enjoy!
Notes:
- Keep these brownies stored in an airtight container, in the refrigerator for up to 3-4 days.
- I would recommend leaving the brownies in the fridge so you get a fudgey texture and because of the ganache containing double cream.
I’m sorry, but milk chocolate ganache, halloween white chocolate ghosts and stuffed full of milky ways… what a combination!
These brownies were an absolute hit with my loved ones and I can guarantee they will be with yours too! Simple yet utterly delicious, it’s a no brainer.
Huge shoutout to Holly for the halloween ghost idea, as I said, it’s a stroke of genius and I couldn’t be more in love.
Let me know in the comments below if you make these brownies yourself and if you do, what your thoughts are on them. Is this not the perfect brownie?
Sending you all tons of love & hugs as always,
Elle xo
