Ingredients

• 185g unsalted butter (cut into small cubes)
• 185g dark chocolate (broken into cubes)
• 85g plain flour
• 1/2 tsp baking powder
• 40g cocoa powder
• 50g white chocolate (chopped into small chunks)
• 50g milk chocolate (chopped into small chunks)
• 3 large eggs
• 275g golden caster sugar

For the topping

• 80g milk chocolate
• 50g white chocolate
• Food colouring of your choice
• Leftover Halloween-themed candy sweets
• Pack of Smarties (or similar brightly coloured sweets)

Decorating your cake 🍬

<sup>1. Fill a small saucepan with a quarter-full of water and begin to heat the water on a low heat.
2. Place the milk chocolate into a bowl that is large enough to sit over the saucepan, and place the bowl onto the saucepan. Stir the chocolate occasionally as it melts.
3. Remove the bowl from the saucepan and using a spatula spread the melted chocolate across the top of the brownie cake. 
4. Next, follow the same steps to melt the white chocolate. If you have chosen to use food colouring add a few drops into the bowl and mix well. Then, using a teaspoon scoop a little and drizzle it over the cake.
5. Lastly, get creative with your sweets and add them any way you like to decorate the top.</sup> 

Method

1. Fill a small saucepan with a quarter-full of water and begin to heat the water on a low heat. 
 
2. Place the butter and dark chocolate into a bowl that is large enough to sit over the saucepan, and place the bowl onto the saucepan. Stir the chocolate and butter occasionally as it melts combining it completely.

3. Remove the bowl from the saucepan and set aside to cool at room temperature. 

4. Switch on the oven and preheat to 180c/160c fan/gas 4. 

5. Prepare a 20cm square baking tin by lining the bottom of the tin with a square of baking paper. 

6. Break the 3 eggs into a large mixing bowl and whisk them together and then add the sugar and whisk again until it creates a smooth creamy mousse-like texture. If you have an electric mixer use this to achieve an extra light and creamy texture.  

7. Pour the cooled melted chocolate into the eggy mixture and gently fold with a wooden spoon until all of the ingredients have been combined. Ensure that you move around the bowl as you go to ensure you catch the mixture on the sides of the bowl too. 

8. Next, hold a sieve over the bowl of chocolate eggy mixture and sift the cocoa, baking powder and flour into the bowl by gently shaking the sieve from side to side. 
Gently fold this into this mixture again - do not stir or beat the mixture. The idea is to keep the mixture with air inside it so that it is fluffy in texture. 

9. Finally, add the white and milk chocolate chunks and gently stir these into the mixture. 

10. Scoop the mixture into the baking tin. Using a spatula, level the top and at the same time spread the mixture into the corners to ensure that it fills the whole tin. 

11. Put the cake into the oven on a middle shelf for 25 minutes. When you take the cake out give it a gentle wiggle. If the cake wobbles in the middle it means it isn't quite ready, so put it back in the oven for a further 5 minutes. 
When the cake is ready the top of it will have a shiny, papery crust topping and the sides of the cake will be slightly coming away from the tin. 

12. Leave the cake to cool at room temperature until completely cold. Lift the cake out of the tin and then add your topping (see left). 
Once the topping has set, you can cut the cake into squares using a knife and serve!