Ingredients
Method
Step-by-Step
- Heat the oven to 180°C conventional, 160°C fan, or 350°F. Line a 20 cm square baking tin with parchment, leaving a little overhang to make lifting out the cooled brownies easier.
- Melt the dark chocolate and unsalted butter together gently in a heatproof bowl set over simmering water, or use short microwave bursts. Stir until smooth, then set aside to cool slightly.
- Beat the eggs and golden caster sugar together until well combined and slightly thickened. Pour in the warm chocolate mixture and stir until the batter is evenly blended.
- Sift in the flour, cocoa powder, and baking powder. Fold gently until no dry streaks remain, taking care not to overmix the batter.
- Pour the batter into the prepared tin and level the surface. Bake for approximately 25 minutes, until the edges are set and the center remains slightly soft.
- Cool the brownies completely in the tin before attempting to decorate or slice them. For especially neat cuts, chill the cooled brownies briefly so the chocolate structure firms up.
- Melt 100 to 150 g of white chocolate and drizzle or pipe it in concentric circles across the brownie surface. Drag a toothpick from the center outward at regular intervals to form a spiderweb pattern.
- Finish with candy eyes, Halloween sprinkles, black writing icing, or fine lines of melted dark chocolate. Allow the decoration to set before cutting into 12 portions and serving.
Notes
Do not wait for a completely clean toothpick; a few moist crumbs indicate fudgy brownies. Overbaking can make them dry. Cool fully before decorating and slicing, and chill briefly after cooling for cleaner edges and firmer chocolate decorations.