Ingredients

Method

• 1 x 615 g box Woolworths chocolate brownie mix
• 140 g butter, melted
• 4 large free-range eggs
For the white chocolate ghosts, bats and headstones:
• 100 g Woolworths white chocolate drops, melted
• 3 T Woolworths dark chocolate drops, melted
• 1 x 31.3 g packet Cadbury enrobed Oreo cookies (or reserve 2–3 Oreos from the packet before crushing)
• 2–3 Woolworths peanut butter mini milk chocolate cups (you will need one for each bat
• 2–3 cocoa wafers, broken in half
For the ganache:
• 100 g Woolworths dark chocolate drops
• ½ cup cream, heated
To decorate:
• 1 x 128 g packet Oreo chocolate créme flavoured biscuits, crushed
• 4 cocoa wafers, broken up
• 1 x 150 g packet Woolworths brownie wafer rolls, broken into uneven lengths
• 2 x 30 g Woolworths mini Creepy Galore fruit-flavoured gums

Method

Ingredients

1. To make the brownie, preheat the oven to 170°C and line a 23 cm square baking tin with baking paper. Whisk the caster sugar from the brownie mix and eggs until light and fluffy, then stir in the cooled, melted butter. Add the cocoa mix from the brownie mix and stir until smooth. Stir in chocolate chunks from the brownie mix, then pour the batter into the prepared baking tin. Bake for 25–35 minutes. Cool in the tin before turning out and decorating.

2. To make the white chocolate ghosts and eyes for the bats, place 4–6 dollops white chocolate onto a sheet of baking paper. Use a spoon to smear the white chocolate into the shape of a ghost. Add a face using 3 dots of melted dark chocolate. To make the bat’s eyes, dot 4–6 small amounts of white chocolate onto the baking paper and then dot with dark chocolate in the middle to create “eyes”. Set aside to set.

3. To make the Oreo bats, cut each Oreo in half and attach each half to one of the mini peanut butter cups with melted dark chocolate, along with a set of chocolate eyes. Allow to set.

4. To make the headstones, pipe “RIP” onto the wafer biscuits with the remaining melted dark chocolate, then set aside.

5. To make the ganache, combine the dark chocolate with the cream, allow to stand for 1 minute, then stir until smooth and glossy. Set aside, allow to set and thicken slightly before using.

6. To assemble, cover the surface of the brownie with the ganache, smoothing the top evenly. Line the outside of the brownie with broken brownie wafer rolls and broken cocoa wafers to create a “fence” or border. Sprinkled over the crushed Oreos as “soil”. Decorate with the wafer headstone biscuits and attach the Oreo bats to the headstones. Scatter around the Creepy Galore fruit-flavoured gums and add the white chocolate ghosts.

Cook’s notes: You can use Woolworths chocolate brownie slices instead of baking brownies. If you’re making bigger ghosts, you don’t have to melt the dark chocolate drops, just use 3 buttons on each ghost. You can also use the white chocolate drops as eyes without melting – simply dot with melted dark chocolate in the middle to create a chocolate eye.

Find more brownie recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim
Food assistant: Chevonne Fourie