Witch brownies are a fun and easy Halloween treat!
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. Cut the brownie in half, then cut each half into 6 triangles each with a 6cm wide base (see template below).
Warm each tube of icing in the microwave for 10-20 seconds until the icing is just warmed and flows freely when the tube is squeezed. Pipe the black icing in a zig-zag line from the point of 1 brownie triangle to two-thirds of the way down to resemble the black hat. Pipe the green icing over the rest of the brownie to resemble the face.
Place a cut piece of liquorice between the black and green icing for the hat brim. Place 2 eyeballs on the green icing. Repeat to make 12 witch brownies in total. Leave in a cool place for 30 minutes to allow the icing to set.
Need help? Download the template.
If tubes of ready-to-pipe icing are unavailable, roll out green and black ready-to-roll icing and cut shapes to fit on the brownies. Attach with some Betty Crocker™ chocolate icing.
Save the left over end pieces of brownie for snacking or for crumbling over ice cream.
Back to Top
