Irish Brownie

Ingredients:

1 cup flour
1/2 cup butter
1/2 cup sugar
1/4 cup Irish cream liqueur
120 g semibitter chocolate, chopped
2 eggs
1/2 tsp baking powder
1/4 tsp salt

Irish Cream Bitumen:
1 1/2 cup sugar glass
1/4 cup cream cheese, softened
2 tbsps butter, softened
2 tbsps Irish cream liqueur

Preparing:

Preheat oven to 180ºC (360ºF).

Melt chocolate and butter over low heat.
Remove from heat and add sugar.
Incorporate eggs and liqueur and beat.

Mix flour with the baking powder.
Add the chocolate mixture and stir well.
Pour the mixture on a greased pan and bake for 25 minutes.
Remove from oven, allow to cool and decorate with Irish Cream Bitumen.

Beat cream cheese, butter and liqueur.
Add sugar gradually and beat well.

Spider Halloween Muffins

Ingredients:

595 g brownie flour prepared, plus ingredients to prepare
450 g bitumen fudge
Sweet red cinnamon
Strips of liquorice cut in pieces of 3.5 cm to form the legs.

Preparing:

Prepare brownie according the package instructions.
Remove from the oven and allow to cool.

Cut with circular cookie cutters and place on each Halloween paper.
Decorate with chocolate fudge bitumen.
Press the sweet cinnamon to form eyes.
Place 4 strips of liquorice on each side.

Skulls and Bones Halloween Brownies

Ingredients:

645 g bronies flour, plus ingredients to prepare.
450 g chocolate bitumen
1/4 cup sugar
1/8 tsp almond extract
1 egg white
Gel red and black to decorate

Preparing:

Prepare and bake the brownies according to the instructions and allow to cool.

Preheat oven to 120°C (240ºF).

Beat the egg white until a frothy consistency.
Add the almond extract and beat on the verge of nougat.
Enter into a sleeve to decorate.
Draw 24 skulls and bones on a baking tray with parchment paper.

Bake for 15 minutes.
Remove from the oven and allow to cool.

Remove carefully and decorate with red and black gel to make the eyes and mouth.
Place each skull on each brownie.

Moka Bitumen

Ingredients:

1/2 cup of sugar
2 yolks
1/4 cup of water
1 spoonful of instantaneous coffee
1 spoonful of butter
3 drops of vanilla

Preparation:

Combine the sugar with the water and boil until it is on the verge of thread.

Beat the egg yolks and little by little add the mixture of the sugar (until it is seen of a pale color)
Continue beating until cold.

Dissolve the coffee in 2 spoonfuls of water.
Add vanilla.

Mix butter until it is left creamy.
Slowly add the mixture of eggs and the sugar, alternating with the coffee mixture drop by drop.