Brownie kook Halloweeniks

Brownie cake for Halloween

Halloween is almost here, and that means it's time to get ready for this spooky fun day. One of the best ways to do that is to make a Halloween-themed cake! Today I'm sharing a simple recipe that you can get the kids involved in. The faster ones can make the cake decorations themselves. For an easier option, you can buy ready-made candies and sweets from the store.

Brownie

dark chocolate (54-56% cocoa content) 120g
butter 60g
brown sugar 70g
3 eggs (size M)
sugar 120g
milk 90g
wheat flour 100g
baking soda 2g
salt 1g (pinch)
frozen cherries 200g

Preheat the oven to 180 degrees, with top and bottom heat and fan.
Melt the chocolate with the butter and leave to cool.
Add brown sugar to the cooled mixture.
Mix the eggs with the sugar.
Add the cooled chocolate mixture to the eggs and mix until smooth.
Mix the dry ingredients together and sift them.
Add half the milk to the dough, mix and add half the dry ingredients.
Repeat the same way with the rest.
Pour the batter into a 22-24cm diameter round cake tin, and bake for 20-30 minutes, depending on the size of the tin.
For a moist brownie, take the base out of the oven a few minutes earlier.

Break the cooled brownie into smaller pieces and line a 22cm diameter cake tin.
You can also make the cake in a bowl with a lower rim.
Add frozen cherries to the brownie (no need to thaw first), and press some of the cherries between the brownie pieces.

Cream:

whipped cream 200g
200g cream cheese
sugar 20g
lemon juice 25g
milk chocolate 70g
180g of darker cookies (Oreo or Honeycomb Dops cookies)

For the cream, melt the chocolate and leave to cool.
Whip the cold whipping cream with sugar until soft peaks form, add the cream cheese and lemon juice and whip until stiff.
Take a small portion of the cream and mix it with the cooled chocolate, then add it to the rest of the cream and mix until smooth.

Spread the cream on the cake base, you can use the tip of a spatula to lightly press the cream between the cherries and the brownie, do not smooth the cream completely.

Crush the cookies into smaller pieces and sprinkle 2/3 of the cookies onto the cream.
Let the cake sit in the refrigerator for at least 4 hours, but it's best to let it sit overnight.
Remove the mold and cover the edges of the cream with the remaining cookie crumbs.
Decorate with your favorite decorations. Use store-bought Halloween-themed gummy candies or make your own.
I used marzipan to make the fingers, the fingers are molded from sugar paste. You can get the spider web by melting marshmallows. To get the blood, I mashed the raspberries and pressed them through a sieve to remove the seeds. You can also add a little sugar if you wish.

Be sure to invite a friend over and offer them this awesome cookie too.