Halloween Brownie Cake
400g dark chocolate, chopped
2 cups (350g) demerara sugar
1 cup (150g) plain flour
285g unsalted butter, softened to room temperature
420g icing sugar mixture
65g unsweetened cocoa powder
1/4 tsp salt
1/2 tsp vanilla bean paste
1 heaped tbsp sour cream
Splash of milk
10 vanilla marshmallows
Coles Halloween Bloodshot Eyeball Sprinkles
Coles Halloween Sprinkles
Coles Halloween Bats and Bones Sprinkles
Coles Halloween Cats and Bats Sprinkles
Preheat oven to 180°C. Grease and line the base and sides of a 23cm round tin with baking paper.
Place the butter and half the chocolate in a large, microwave safe bowl and microwave in 20 second busts, stirring, until melted. Stir to mix then allow to cool slightly (about 15 mins).
Add the sugar, eggs and flour into the chocolate mixture and mix to combine. Stir through the remaining chocolate pieces and pour the mixture into the prepared tin.
Bake for 35 mins then allow to cool completely in the tin.
To make the icing, beat the butter using an electric whisk or stand mixer fitted with whisk attachment, until smooth and creamy (about 1 minute).
Add the icing sugar, cocoa powder, salt, vanilla and sour cream with the mixer, running on low. Once added, increase to high speed and beat for 3 full minutes.
Transfer the cooled brownie to a serving plate.
To decorate, put the marshmallows into a microwave safe bowl and microwave in 10 second bursts, stirring, until just melted.
Allow to cool slightly then use clean fingers to stretch the marshmallow into rough strands, then drape them over the cake.
Pipe the icing around the edges of the brownie and in a small circle in the centre. Sprinkle icing sections with Halloween sprinkles and cut into wedges to serve.