Witch’s Brownie Cauldrons
Prep Time :
45 Minutes
Total Time : 1 Hour
40 Minutes
Servings : 16 Brownies
Bake up a batch of Betty Crocker™ Chocolate Fudge Brownies in muffin pans, then top with bubbling green frosting for a spooky Halloween sweet treat.
Ingredients
- 110ml vegetable oil, plus extra for greasing
- 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
- 2 eggs
- 45ml (3 tablespoons) water
For the decoration
- Green food coloring gel or paste
- 300g Betty Crocker™ Vanilla Frosting
- 2 tablespoons mixed green and pearl sprinkles
- 8 pretzel sticks, halved
- 32 edible candy eyeballs
Preparation
- Preheat the oven to 180°C/350°F. Grease a 12-cavity and a 6-cavity muffin pan (see Tips) and line the base of 16 of the holes with a small circle of baking paper.
- Make up the brownie mix as directed on the box with the oil, eggs and water. Divide the mixture evenly between the muffin pan holes.
- Bake for 18-20 minutes or until risen and just firm to the touch. Leave to cool for 10 minutes, then transfer to a cooling rack (see Tips) to cool completely (about 20 minutes). Remove the baking paper.
- Beat enough green food coloring gel or paste into the frosting to give a bright green color, then mix in half the mixed green sprinkles. Divide the frosting between the brownies using the back of the spoon to roughen the surface.
- Add a halved pretzel stick to each brownie cauldron and sprinkle the frosting with the remaining sprinkles and some candy eyeballs.
Betty's Tips
- Use the tip of a small palette knife or small silicone spatula to gently loosen the brownies from the muffin tray holes before carefully easing out.
- Why not try a mix of colored frosting for the bubbling cauldrons? Color half the frosting orange or purple, spoon both into the brownies, then swirl with the tip of a knife.
- Store the brownies in an airtight container in a cool place for 3-4 days.
- If you only have one muffin pan, bake 12 brownies, then clean the pan, re-grease and line the bases of just four holes and bake the remaining mixture.
