These Bat Brownie Bites are a quick and easy Halloween recipe; ideal when you need a fun, creative and delicious baking idea. The brownie is super fudgy and the chocolate ganache adds a delicious smooth texture which brings it all together with the crunch of Oreo biscuit. These are a perfect baking project for all the family and also make ideal dessert canapés if you’re hosting a Halloween party.
WHY YOU WILL LOVE THIS RECIPE
A super simple recipe | Using easily accessible ingredients and straight forward steps this recipe is so quick and easy. Once you have everything prepared, you could have them all baked and decorated in under 1 hour.
Fun for all ages | Halloween really is for all ages and everyone will love making and eating these delicious bat brownie bites. The steps are so easy so little bakers can help with the shaping and decorating making them a fun project for all the family.
Ideal for parties | The small canapé size of these brownie bats makes them ideal for halloween parties, or how about bake the brownie cups and set up a decorating station for the kids if you’re hosting a children’s Halloween party.
HOW TO MAKE THESE EASY BAT BROWNIE BITES
Baking to a theme doesn’t have to be difficult, in fact some of the most effective themed bakes are actually the easiest and most straight forward. Once your brownie batter is ready, follow the steps below and pretty soon you’ll be trying other fun themed variations of these.
See these step by step instructions with images but make sure you read the recipe card below for the full ingredients list & instructions!
1. Mix together your brownie batter then grease and flour a mini muffin tin. Scoop a tbsp of batter into each mini muffin hole and bake for around 10-12 minutes.
2. Using the rounded end of a baking utensil (I used a ice cream scoop but if you have a small rolling pin this works well to) push down on the baked brownie bite whilst its still hot to create a cup shape.
3. Leave the brownies aside to cool and make your chocolate ganache filling.
4. Once cooled, fill the centres of each brownie cup with a generous amount of smooth chilled chocolate ganache
5. Break apart an Oreo and cut the biscuit in half. Place the two halves into the ganache at an angle for the bat wings.
6. Finish with two edible eyes and serve.
SHOP THIS RECIPE
LOVE THESE BAT BROWNIE BITES? CHECK THESE OUT
Brownie Bat Bites
For the Brownie Cups
- 170 g unsalted butter melted
- 60 g dark chocolate melted
- 200 g caster sugar
- 100 g soft brown sugar
- 2 tsp vanilla extract
- 3 eggs large
- 1/2 tsp salt
- 1/2 tsp baking powder
- 150 g plain flour
For the chocolate ganache filling
- 100 g dark chocolate
- 150 g double cream
- Oreo halved
- Edible eyes
For the Brownie Cups
- Grease and flour a 12-hole mini muffin and preheat the oven to 170C
- In a large bowl, combine the butter, melted chocolate and sugars together. Add the vanilla and eggs and whisk the mixture together until thick
- Sieve in the flour, salt and baking powder and fold it all together until just combined.
- Scoop a tbsp of brownie batter into each muffin hole until full then bake for 15 minutes.
- Once baked leave the brownies to cool for a few minutes, then push a round object like the end of a small rolling pin into the centre of each muffin to create a well.
- Set aside to cool whilst you make the chocolate ganache.
For the Chocolate Ganache
- Chop the dark chocolate finely, then add it to a medium bowl.
- Heat the cream gently in a pan until it starts to boil, then remove from the heat and pour it over the chocolate.
- Let the bowl sit for a few minutes, then whisk the chocolate and cream together until everything is combined well. Leave the ganache in the fridge and let it firm up to peanut butter consistency.
- Add the ganache to a piping bag, then pipe chocolate ganache into the centre of each brownie cup until it's filled.
- Slice an Oreo biscuit in half then insert the into the chocolate ganache either at an angle to resemble bat wings.
- Finish with two edible eye in the middle
- These are best served fresh but will keep well for 3 days if left chilled in the fridge.