Halloween, Hallowe’en, Allhalloween, All Hallows’ Eve – call it whatever you want, it’s upon us once again! It’s time to take your cauldron out and get to some bloody treat baking! Halloween is my favourite time of the year. I’m a big fan of horror films/TV shows and all things macabre. Haunted houses, spooky costumes, creepy baked goods: it’s all part of this (modern day) celebration and I love it! I spent the week baking caramel brownies for friends and so I thought that for Halloween, turning the caramel red would make this delicious treat, slightly creepy and perfect for Halloween!
Brownies are fast and easy to make and let’s face it, everybody loves a great moist brownie. Now there are two types of brownies, the cake-like ones that pair well with brownie icing and the other, which is my personal favourite, the moist and fudgy kind that forms its own “icing” on top while baking. My SO repeatedly says that a great brownie doesn’t require icing, so I guess we both like the non-icing type! This double chocolate (DOUBLE CHOCOLATE!) brownie recipe allows you to do both depending on the size of your pan; the smaller you go, the more cake-like texture you will get.
- 1/2 cup of butter, melted
- 1 1/2 cup of unsweetened dark cocoa powder, sifted
- 2 cup of cane sugar
- 5 large eggs, beaten
- 1 cup of of unbleached all-purposed flour
- 1 tsp of vanilla extract
- 1 cup of semi-sweet chocolate chips
- 1 cup of walnuts (optional, I prefer mine with no nuts)
- Whisk the sugar and the eggs in a large bowl until blended.
- In the microwave, melt your butter.
- Add the cocoa powder to the melted butter and mix together. You will end up with a thick chocolate paste
- Add the chocolate mixture to the sugar and eggs and blend well.
- Gradually add the flour until well blended and no chunks.
- Fold the chocolate chips in – and nuts if you are adding them.
- In a foil lined 12 x 18 cake pan , spread the batter evenly. (I’m using the Wilton 12 x 18 x 2 Sheet Cake Pan)
- Bake in a preheated oven at 325°F for 20 minutes then turn the oven off and leave the door ajar.
- Allow the brownies to cool down in the oven before removing.
- After 5 minutes or so, remove the brownies from the pan with the foil.
- Wait for the brownies to cool down some more before cutting.
- Once the brownies are cooled, cut into 12 squares and drizzle with caramel – add as much as you’d like.
Almond Milk Caramel Drizzle Ingredients:
- 2 cups of cane sugar
- 2-3 tbsp of water
- 1 cup of almond milk
- 2-3 tbsp of butter
- 1 tsp of vanilla extract
- red dye optional for bloody effect (I ran out of red dye so mine isn’t as dark red as I’d wanted it to be.)
- In a deep saucepan, add 2 cups of cane sugar with 2-3 tbsp of water and bring to a boil.
- Cover and let the sugar crystals completely dissolve.
- Continue to cook until it turns into a sugary liquid and until it has reached a colour you desire, stirring occasionally but not too often.
- When you are satisfied with the colour of your sugar, remove from the heat and add the butter and the almond milk all at once. Be careful here the reaction is intense and splashes will occur. Stay away for a few seconds, it’ll calm down and you can start stirring.
- Let cool completely.
- Once completely cooled, add vanilla.
- If you are doing the bloody theme, add the red dye at this stage and mix together.