Monster Brownies
Discover our ghoulishly good Monster Brownies recipe, a fantastically fun treat for your little monsters.
Cooking time30 minutes
Prep time30 minutes
Servings20 portions
Ingredients
- 100g Stork tub
- 100g plain chocolate, melted and cooled
- 275g golden caster sugar
- 3 medium eggs
- 175g self-raising flour
- 1 level teaspoon baking powder
- 100ml milk
- 55g Stork tub
- 225g icing sugar (plus 50g extra for decoration)
- 2 tablespoons cocoa powder, blended with
- 2 tablespoons water and
- 1 tablespoon milk
- Oreos of differing sizes and sweets e.g. M&M’s and chocolate buttons to decorate
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Place all cake ingredients in a mixing bowl and mix until just smooth.
- Pour into greased and lined 30 x 22cm tin.
- Bake in preheated oven 180°C, 160°C fan, Gas mark 4 for 30-35 minutes. Cool on wire tray.
- For the icing, place all ingredients in a bowl over a pan of hot water and stir until smooth and glossy. Remove from heat and leave until cold. Beat until thick enough to spread over traybake.
- Cut into 21-24 bars. Place 50g icing sugar in a bowl and add a few drops of water to make a thick icing. Use to attach the oreos and sweets to create your monsters. Place remaining icing in a small piping bag with a plain nozzle and pipe the ‘mouths’ on your monsters.
- Hint: a little of the icing can be coloured red if you want to use the oreo biscuits to make eyeballs. Use a M&M for the centre of the eye and red icing for the veins.
