Spooky Spider Brownies
with Chocolate Cream Cheese Frosting & Pretzels
- Eggs
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Gluten
- Wheat
Ingredients
1
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
icing sugar
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Gluten, Wheat.)
1
cream cheese
(Contains: Milk;)
1
cocoa powder
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Gluten, Wheat.)
1
white chocolate chips
(Contains: Milk, Soy; May be present: Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Gluten, Wheat.)
Not included in your delivery
eggs
(Contains: Eggs;)
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm square baking tin. • Melt the butter (for the brownie) in the microwave or in a saucepan. • Crack the eggs into a large mixing bowl. Add chocolate brownie mix, the melted butter and a pinch of salt. Stir with a wooden spoon until well combined.
• Transfer brownie mixture into the prepared baking tin and spread with the back of a wooden 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 brownies will firm up more once they've cooled.
• While brownie is cooling, chop or break chocolate pretzels in half. • In a large bowl, add the butter(softened) 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. • Cut off one corner of ziplock bag and pipe a round 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!
