Spooky Halloween Brownies

Preparation

10 mins

Baking

25 mins

Makes

12

Low FODMAP serve

1-2

Image

What you'll need

dark chocolate

100g dark chocolate

butter

100g butter

vanilla essence

½ teaspoon vanilla essence

eggs

2 eggs

Lo-Fo Pantry All Purpose/ Plain Flour

½ cup Lo-Fo Pantry All Purpose/ Plain Flour

sugar

1 cup sugar

salt

1 pinch salt

For the topping

butter

125g butter

icing sugar

1 ½ cups icing sugar

milk

1 tablespoon lactose free milk

chocolate chips

¼ cup chocolate chips


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 1

Heat oven to 180°C (356°F) and line a 20 cm brownie pan with parchment paper.

Step 2

Melt chocolate and butter in a small pot on a low heat. Transfer chocolate and butter mixture to a large bowl and stir in sugar and vanilla essence. Once combined, beat in eggs one at a time. Gently fold in the flour.

Step 3

Transfer mixture to lined brownie pan and bake for 20-25 minutes. For a gooey brownie, you want the Brownie to form a crust but be not quite set in the middle. Remove from the oven and allow to cool.

Step 4

Once brownie has cooled, make the white buttercream icing by combining the butter and sugar with an electric mixer. Add the lactose free milk as you need to achieve a lovely thick texture.

Step 5

Once the brownies have completely cooled, slice them up into individual pieces.

Step 6

Fill a zip lock bag with your buttercream icing and pip stripes over your brownies like the bandages on a mummy.

Step 7

Add two buttercream icing dots for eyed and top with two chocolate chips.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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