Desserts

Spooky Brownies

Cooking method:

Food Processor
  • Prep time: 5 mins
  • Total time: 40 mins
  • Skill easy
  • Serves 8 people

Spooky Brownies

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Dairy

Ingredients

For the brownies

  • 100g dark chocolate
  • 4 tbsp coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 100g gluten-free flour
  • 40g cocoa powder
  • 100g sweetener or coconut sugar
  • 1 tsp baking powder

For the topping

  • 3 tbsp almond butter
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup
  • 3 tbsp cocoa powder

For the eye biscuits

  • Any type of flat biscuit (I used gluten-free ginger nut ones)
  • Icing sugar
  • Edible eye decorations
  • Red writing icing

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • Step 1

    Make the brownies: Gently melt the coconut oil and chocolate then set aside to cool a little.

  • Step 2

    Once cooled add to your Nina Kitchen Nutri Ninja food processor with the remaining ingredients and blend on a low setting to form a smooth, quite thick chocolate batter.

  • Step 3

    Spread into a greased and lined 9x9in baking tin and bake at 180C for 25-30 minutes until risen and firm. Leave to cool in the tin.

  • Step 4

    Melt the almond butter, coconut oil and syrup then whisk in the cocoa powder. Pour this over the cooled brownies and leave to set.

  • Step 5

    Meanwhile mix up some icing sugar with water to form a slightly thick consistency and spoon over the biscuits. Place an eye in the middle of each then leave to set.

  • Step 6

    Once the icing has set draw on some veins around the eyes/each biscuit. Place the biscuits on top of the brownies then cut into squares. Enjoy!