Halloween
Halloween Brownies
![cooktime]()
Cooking time30 min![preptime]()
Prep time15 min![servings]()
ServingsPortions 4
For the ghosts
- 1 pack Violife creamy original
- 1 bag white vegan marshmallows
- 1 tbsp vanilla essence
- 1/2 cup coconut cream
- 2 tbsp agave syrup
For the brownies
- 1 cup plain flour
- 1/4 cup cocoa powder 5 tsp
- 1 cup caster sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/4 cups vegan dark chocolate, melted
- 1 cup coconut milk
- 1/2 cup vegan chocolate chips
- Preheat oven to 350°F (180°C).
- Line a 20X20cm (8x8inch) tin with baking paper.
- In a large mixing bowl, add flour, cocoa powder, sugar, and whisk to mix.
- Add oil, vanilla, melted chocolate and coconut milk. Mix with a wooden spoon until combined. Add chocolate chips (keeping some for the ghost decorations) and mix gently.
- Pour batter into the baking tin and bake for 25-30 minutes.
- Meanwhile, in a medium mixing bowl whisk the Violife Creamy with the coconut cream, agave syrup and vanilla essence.
- When the brownies have cooled down, cut into equal squares. Place a marshmallow on each square, using a little bit of the Creamy mixture as ‘glue’.
- Using a spoon, pour the creamy mixture over the marshmallow, resembling a ghost shape. Use the remaining chocolate chips to decorate with eyes and mouths.
