Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and line your baking pan with parchment paper, ensuring it overhangs for easy removal.
- Place chopped dark chocolate and butter into a heatproof bowl and melt together, stirring until smooth and glossy. Let the mixture cool slightly.
- Meanwhile, whisk eggs and sugar together in a large bowl until the mixture is thick, pale, and fluffy, with a slight sheen—this takes about 2-3 minutes with a hand whisk.
- Pour the slightly cooled chocolate mixture into the eggs and sugar, folding gently with a spatula until fully combined and smooth.
- Sift the flour and salt into the wet mixture to prevent lumps, then fold gently until just combined—be careful not to overmix to keep the brownies fudgy.
- Pour the batter into your prepared pan and smooth the surface with a spatula, ensuring an even thickness.
- Bake in the preheated oven for 25-30 minutes, until the top cracks slightly and a toothpick inserted in the center comes out with moist crumbs.
- Allow the brownies to cool in the pan for about 15 minutes, then lift them out using the parchment overhang and transfer to a wire rack to cool completely.
- Once cooled, cut into squares and decorate with spooky icing, edible eyes, or black food spray for a haunted effect.
Notes
For extra spooky effect, use black or green food coloring in icing or sprinkle with edible glitter. Store brownies in an airtight container for up to 3 days. These brownies are best served slightly warm or at room temperature.