Prepare to go batty for these fudgy Halloween brownie bites.
Preheat the oven to 180°C (160°C for fan-forced oven). Lightly grease a 20cm square shallow cake pan and line the base and sides with baking paper.
Remove the enclosed frosting sachet if using the Frosted Chocolate Brownie Mix and reserve for another use. Make and bake the brownie mix as directed on the box. Transfer to a cooling rack and leave to cool completely in the tin.
Lift the brownie from the tin using the baking paper. Stamp out 20 rounds using a 4cm round cookie cutter.
Push 1 biscuit half into each side of the brownie rounds to form wings. Using the writing frosting, attach 2 sugar frosting eyeballs to each brownie. Press 2 heart shaped sprinkles into each brownie (pointed-side out) to resemble fangs.
Chocolate crème-filled sandwich cookies (with the crème filling removed) can be used in place of the wafer thin chocolate digestives.
After stamping out the cookie rounds, save the leftover bits of brownie for snacking or for crumbling over ice cream.
If you can't find the heart shaped sprinkles, try using red writing frosting for the fangs.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
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