Shark Brownies
Fin-tastic shark-shaped chocolate brownies. Delicious!
- 200g plain dark chocolate (around 70% cocoa solids), broken into pieces
- 200g butter, plus extra for greasing
- 300g golden caster sugar
- 100g plain flour, sifted
- 4 large free-range eggs, beaten
- white writing icing for shark’s face, to decorate
Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!
MAKES 6, PLUS TRIMMINGS - FOR SHARING AND SPECIAL OCCASIONSÂ
Preheat the oven to 190C/fan oven 170C/Gas 5. Lightly butter a 20 x 30cm brownie tin and line the base and sides with a large sheet of non-stick baking paper.
Put the chocolate and butter in a medium saucepan and place over a low heat. Cook together for 2-3 minutes, stirring until just melted.
Remove from the heat and stir in the sugar. Next, stir in the flour. Add the eggs and beat well with a wooden spoon. Take care as the sides of the pan will be hot.
Pour carefully into the prepared tin and spread to all the corners.
Bake in the centre of the oven for 30-35 minutes until the mixture is crusty on the surface and lightly cooked inside. Do not overcook.
Remove from the oven using an oven cloth and leave to cool for 20 minutes.
Cut into shark shapes with shark cookie cutter – how many you make will depend on the size of your cutter – and transfer to a board or serving platter.
Decorate with white icing to make the sharks teeth, eyes and gills. Leave to set for 30-60 minutes before serving.