Witch’s Brownie Cauldrons
Prep Time:
45 Minutes
Total Time: 1 Hour
40 Minutes
Servings: 16
Bake up a batch of Betty Crocker™ Triple Chocolate Brownie Mix in muffin pans, then top with bubbling green frosting for a spooky Halloween sweet treat.
All You Need Is ...
- Vegetable oil, for greasing
- 1 box Betty Crocker™ Triple Chocolate Brownie Mix
- 2 extra large eggs
- 125g melted butter or 1/2 cup vegetable oil plus 1 tablespoon water
For the decoration
- Green food colouring gel or paste
- 300g Betty Crocker™ Creamy Deluxe™ Vanilla Flavoured Frosting
- 2 tablespoons mixed green and pearl sprinkles
- 8 pretzel sticks, halved
- 24 edible candy eyeballs
Betty's Easy Steps
- Preheat the oven to 180°C (160°C fan forced). Grease a 12-hole muffin pan and a 6-hole muffin pan and line each 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 eggs and butter or oil and water. Divide the mixture evenly between the lined muffin pan holes.
- Bake for 18-20 minutes or until risen and just firm to the touch. Leave for 10 minutes, then transfer to a wire rack (see Tips) to cool completely (about 20 minutes). Remove the baking paper.
- Beat enough green food colouring gel or paste into the frosting to give a bright green colour, then fold in half the mixed sprinkles. Divide the frosting between the tops of the brownies, using the back of the spoon to roughen the surface.
- Add a halved pretzel stick to each ‘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 pan holes before carefully easing out.
- Why not try a mix of coloured frosting for the bubbling cauldrons? Colour half the frosting orange or purple, spoon both onto 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.
