Chocolate Halloween brownie with cinnamon and meringue ghosts

Chocolate Halloween brownie with cinnamon and meringue ghosts

Portions: 10 persons | Preparation time: 180 minutes

Creepy brownies with ghost meringues on top delight young and old alike and fit perfectly on the . Eerily Chocolatey Ghost Brownies are an easy and super delicious recipe.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Chocolate Halloween brownie with cinnamon and meringue ghosts
Chocolate Halloween brownie with cinnamon and meringue ghosts

Portions: 10 persons | Preparation: 180 minutes

Creepy brownies with ghost meringues on top delight young and old alike and fit perfectly on the . Eerily Chocolatey Ghost Brownies are an easy and super delicious recipe.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

Season: Halloween | Region: North America | Preparation: Bake | Menu: Pastry, cake | Cuisine: American recipes

Ingredients

Brownie

  • 170 g dark chocolate
  • 150 g butter
  • 150 g sugar, brown
  • 1 p. Vanilla sugar
  • 1½ tsp cinnamon
  • 2 eggs
  • 120 g flour
  • 1 pinch salt
  • 70 g nuts, ground, eg almonds or hazelnuts
  • 1 tsp baking powder

Meringue ghosts

  • 2 egg whites
  • 1 tbsp water
  • 1 pinch of salt
  • 100 g sugar
  • 100 g icing sugar
  • 1 tbsp lemon juice
  • chocolate icing, to decorate

Instructions

Brownie

  1. Melt the dark chocolate with the butter over a water bath.
  2. In a bowl, beat the sugar, vanilla sugar and eggs until creamy.
  3. Add the melted chocolate mixture and stir well.
  4. Mix the flour with the baking powder, cinnamon and salt in one in a separate bowl.
  5. Pour the flour mixture into the chocolate mixture.
  6. Pour the batter into a baking tin lined with baking paper.
  7. Bake the brownie batter at 180 °C for 25 minutes.
  8. Let the brownie cool down completely.
  9. Out of the Use a round cookie cutter to make brownie cakes into small round cakes.

Meringue Ghosts

  1. Beat the egg whites with 1 tablespoon of water and a pinch of salt until stiff.
  2. Add the sugar and icing sugar little by little and beat for a few minutes until the froth is glossy.
  3. Add 1 tbsp lemon juice and stir.
  4. Fill the egg whites into a piping bag.
  5. Pipe small mounds of “ghosts” onto a baking tray lined with baking paper.
  6. Baser the meringue in the oven at approx. 80°C and Allow to air dry for approx. 2 hours.
  7. Dab the eyes of the ghosts with chocolate icing.
  8. Put the ghost meringues on the pieces of brownie and enjoy for Halloween.

Utensils

  • hand mixer
  • mixing bowl
  • baking dish
  • wooden skewer
  • cookie cutter