Pairing together baking, herbalism and astrology, Kitchen Witch by Eloïse Méhard and Mathilde Fachan combines 50 recipes in a modern witchcraft grimoire spirit. As today is Halloween (finally!), the duo unveils their Halloween brownie, decorated with fun ghosts. Below we provide everything you need to know to replicate their Halloween brownie today (or any day!).
Brownie Ingredients
- 100 g pecans
- 200 g dark chocolate
- 115 g margarine (in strips)
- 150 g butternut puree
- 200 g white sugar
- 110 g brown sugar
- 1 tbsp. liquid vanilla extract
- 60 g unsweetened cocoa powder
- 120 g flour
- 1 tbsp. guar gum
- 100 g vegan white chocolate
Ghost icing
- 35 g reduced aquafaba
- 200 g icing sugar
- Juice of 1 lemon
- 1 black culinary pen
Brownie Instructions
- Preheat the oven to 400°F (200°C).
- Roast the pecans on a baking sheet until they are fragrant and lightly golden, about 10 minutes.
- Chop and set aside.
- Reduce the oven temperature to 350°F (170°C).
- Melt the chocolate with the margarine in a bain-marie. At the same time, whisk the butternut puree with the sugars and vanilla until the sugars are dissolved. Gently add the melted margarine and chocolate into this mixture, without whisking.
- Add the sifted cocoa powder, as well as the flour and deguar gum, then mix until everything is smooth. Throw in the pecans and crushed white chocolate.
- Pour the mixture into a brownie mold and bake at half-height for exactly 30 minutes.
- Let cool completely before unmolding. The smooth side of the brownie should be on top.
Ghost Icing Instructions
- Make royal icing by whisking the chickpea juice until it begins to foam.
- Add the sugar in 3 or 4 batches and pour in the lemon juice.
- Continue whisking until the mixture thickens, then place it in a piping bag fitted with a nozzle.
- Draw fun little icing ghosts on the brownie, then wait for them to dry to draw eyes, hands, and whatever else you want desire the black culinary pen.
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