Spooky Spider Brownies
with Chocolate Cream Cheese Frosting & Pretzels | Serves 6+
Those who dare to brave these deathly chocolate brownies will soon find out that we meant business when creating something so scrumptious that it’s frightening. Stacked with a spooky chocolate spider to top them off, only the boldest of chefs will be able to dish these up without having eaten a single crumb in the process!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
chocolate brownie mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
icing sugar
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Gluten, Wheat.)
1 packet
cream cheese
(Contains: Milk;)
1 packet
cocoa powder
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Gluten, Wheat.)
1 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Gluten, Wheat.)
1 packet
Milk Chocolate Pretzels
(Contains: Gluten, Wheat, Milk, Soy; May be present: Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
3
eggs
(Contains: Eggs;)
150 g
butter
(Contains: Milk;)
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line the baking tin with baking paper. • Melt butter (for the brownie) in the microwave or in a saucepan. • Crack the eggs into a large mixing bowl. Add chocolate brownie mix, melted butter and a pinch of salt. Stir with a wooden spoon until well combined.
• Pour brownie batter into the prepared baking tin and spread with the back of a spoon. • Bake brownie for 25-35 minutes or until just firm to the touch but still a little soft in the middle. Set aside to cool completely in the baking tin.
TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. If you like your brownie more cakey and less fudgey, bake for an extra 5 minutes. TIP: The brownie will firm up more once it's cooled.
• While brownie is cooling, chop or break chocolate pretzels in half. • In a large bowl, place butter (for the frosting) and icing sugar. Using electric beaters, mix until light and fluffy, 3 minutes. • Add cream cheese and cocoa powder and beat until well combined and smooth, 1-2 minutes. • Fill a large ziplock bag with frosting.
TIP: Make sure the butter is at room temperature to avoid clumps!
• Once brownie has cooled, slice into squares. Transfer to a serving platter. • Spoon a dollop of frosting onto brownies. • Assemble 4 pieces of pretzels on each side of frosting as legs and top with white chocolate chips as eyes for the spiders. Enjoy!
TIP: Store any leftover brownies in an airtight container in the fridge! TIP: Store any leftover brownies in an airtight container in the fridge!
