Prepare to go batty for these fudgy Halloween brownie bites.
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Lightly grease a 20cm square shallow cake tin and line the base and sides with baking paper.
Make up the brownie mix as directed on the box. Pour into the prepared tin, level the top and 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.
Lift the brownie from the tin using the baking paper. Stamp out 20 rounds using a 4cm round cookie cutter.
Push 1 biscuit half into each side of the brownie rounds to form wings. Using the writing icing, attach 2 candy eyeballs to each brownie. Press 2 heart shaped sprinkles into each brownie (pointed-side out) to resemble fangs.
Chocolate crème-filled sandwich cookies (with the crème filling removed) can be used in place of the wafer thin chocolate digestives.
If you can't find the heart shaped sprinkles, try using red writing icing for the fangs.
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