Our church had a brownie bake-off at their Halloween party this year, so of course I had to participate! I had a lot of fun planning out the presentation of these- they have to look pretty if they’re going to be judged! And of course, who could go wrong with Nutella frosting?! The hard work paid off- I won a prize! Plus we had a kitchen full of delicious brownies. Double win.
If you’ve got a Halloween party to head to this week, these are a great option! You can download the images I made for the food flags by clicking here . Just it onto cardstock, cut out the images (I added a few extra bats, just in case) and tape them onto some bamboo skewers
Here’s how to make them.
Brownies: I just used a Ghirardelli dark chocolate brownie mix according to the instructions on the package (keeping things simple!) I baked them in a mini muffin pan to get cute, single servings (who can ever get brownies to look pretty when they’re cut from a pan?) If you don’t have a mini muffin pan, you can use Reynolds Foil Baking Cups
Frosting: I used the delicious Fluffy Nutella Buttercream Frosting recipe from KitchenTreaty.com. It’s pretty much amazingness in a bowl.
Fluffy Nutella Buttercream Frosting
yield: ENOUGH TO FROST 12 CUPCAKES
INGREDIENTS:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups powdered sugar
- 2/3 cup Nutella or other chocolate-hazelnut spread
- 1 teaspoon pure vanilla extract
- Pinch kosher salt (up to 1/4 teaspoon, to taste)
- 2 tablespoons heavy whipping cream
DIRECTIONS:
- In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
- Add the vanilla extract and salt and whip for an additional 30 seconds.
- Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.