Prep Time
25mins
Cook Time
25mins
Makes
8
Difficulty
Easy
Method
• Preheat your oven to 180C, Gas Mark 3. Line a 20x25cm baking tray with parchment paper and leave to one side.
• Add sugar and eggs to a mixing bowl and whisk until light and fluffy.
• Break the dark chocolate into small pieces and add to a microwavable bowl. Cube the butter and add to the bowl and microwave for 30 second intervals until completely melted (stirring at each interval)
• Add the melted chocolate mixture to the egg mixture and fold in gently until combined.
• Then add the flour and cocoa powder, using a sieve and gently fold into the mixture.
• Once combined, spoon the mixture into the prepared baking tray and use a spoon to gently dollop the marmalade evenly across the brownie mixture and then use a knife to swirl it through the mixture.
• Bake in the preheated oven for around 25 minutes or until flaky on the top but still soft in the centre.
• Allow the brownies to cool for at least 10 minutes before placing in the fridge for at least 10 minutes before decorating. You can chill these in the fridge for an hour or two for an intensely fudgy texture.
• Once the brownies are cool, cut them into 8 pieces.
• Melt the white chocolate chips in a microwavable bowl in 20 second intervals.
• Once melted, pour into the sauce bottle and drizzle over across the brownies.
• Place two eyes near the top of each brownie and chill in the fridge until set.
• Add sugar and eggs to a mixing bowl and whisk until light and fluffy.
• Break the dark chocolate into small pieces and add to a microwavable bowl. Cube the butter and add to the bowl and microwave for 30 second intervals until completely melted (stirring at each interval)
• Add the melted chocolate mixture to the egg mixture and fold in gently until combined.
• Then add the flour and cocoa powder, using a sieve and gently fold into the mixture.
• Once combined, spoon the mixture into the prepared baking tray and use a spoon to gently dollop the marmalade evenly across the brownie mixture and then use a knife to swirl it through the mixture.
• Bake in the preheated oven for around 25 minutes or until flaky on the top but still soft in the centre.
• Allow the brownies to cool for at least 10 minutes before placing in the fridge for at least 10 minutes before decorating. You can chill these in the fridge for an hour or two for an intensely fudgy texture.
• Once the brownies are cool, cut them into 8 pieces.
• Melt the white chocolate chips in a microwavable bowl in 20 second intervals.
• Once melted, pour into the sauce bottle and drizzle over across the brownies.
• Place two eyes near the top of each brownie and chill in the fridge until set.
