Spider Web Brownies

These spooky Spider Web Brownies are the ultimate Halloween dessert – they’re rich, fudgy and stuffed with homemade salted caramel sauce!

Spider web brownies

Reasons to love these Spider Web Brownies

  • Decorated with an edible marshmallow spider web
  • Fudgy texture with a rich chocolatey flavour
  • What lies beneath? Salted caramel sauce 😍
  • An impressive dessert, perfect for Halloween parties
Spider web brownies

Tips for making the salted caramel sauce

These Spider Web Brownies are layered with salted caramel sauce for extra indulgence. I love how the caramel oozes out of the brownie and looks deliciously spooky.

Making salted caramel sauce from scratch can be tricky, but after all the trial and error I’ve experienced, I’m hoping these tips that I’ve learnt will make things easier for you:

  1. Use a light-coloured stainless steel saucepan – it will heat more evenly and the light colour means you’ll notice the caramels precise colour changes.
  2. Use white granulated sugar – the sugar crystals are bigger than finer sugars like caster sugar, so it’s less likely to burn.
  3. Watch the sugar at all times – don’t be tempted to multitask when you’re melting the sugar, it can change and burn very quickly. Stay by the saucepan and watch it the whole time.
  4. Stir continuously – prevent the sugar from burning by using a wooden spoon or rubber spatula to move it around the saucepan so it doesn’t stick to the bottom or sides.
  5. Use a whisk to stir in the butter and cream –this is the easiest and quickest way to incorporate the ingredients. Just be careful of any hot caramel splashes.
  6. Let it cool and thicken – pour the sauce into a bowl and place in the fridge for at least 1-2 hours to thicken. You should be able to spoon the caramel onto the brownies, rather than pour it on.
salted caramel sauce
salted caramel brownies
salted caramel sauce filled brownies

How to make the spider web decoration

Whoever thought to use melted marshmallow to make an edible is an absolute genius! It’s so easy and quick, but looks super impressive. Here’s what you’ll need:

White marshmallows.

Yep, that’s it! Just 1 ingredient.

To make the marshmallow spiderweb first melt the marshmallows in the microwave for 20-30 seconds. They will puff up and turn soft and fluffy. Then use your fingertips to grab the melted marshmallow and pull it apart to make a web effect. Drape the web across the brownies and repeat until the top is covered. I also placed some edible eyes in between the web for extra spookiness and because I’m obsessed with finding ways to use them in Halloween baking!

Recipe troubleshooting

  • What baking tin should I use? This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.
  • How do I know when to take the brownies out of the oven? The top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, there should be a slight wobble.
  • Do I have to let the brownies cool completely? Yes, this will make them set and turn fudgy. Slice them whilst warm and they will fall apart and be too gooey.
  • My brownies were dry and over-baked, what happened? The brownies were in the oven too long. Some ovens run hotter than others, which is why the baking time may not be right for everyone. Next time try reducing it by 3-4 minutes. It might also be a good idea to purchase an oven thermometer, this handy little gadget sits inside your oven and will tell you the correct temperature.
marshmallow spider web

Ingredients & Equipments used to make Spider Web Brownies


Spider Web Brownies

These spooky Spider Web Brownies are the ultimate Halloween dessert – they're rich, fudgy and stuffed with homemade salted caramel sauce!
Prep Time 1 hr 40 mins
Cook Time 20 mins
Total Time 2 hrs
Course Dessert
Cuisine Baking, Halloween
Servings 12

Ingredients
  

For the brownies

  • 150 g Unsalted butter  chopped into chunks
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate broken into chunks
  • 2 Large Eggs at room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour

For the salted caramel sauce

  • 100 g Granulated sugar
  • 40 g Unsalted butter at room temperature and chopped into chunks
  • 100 g Double cream  at room temperature
  • 0.5 tsp Salt

For the marshmallow spider web

  • 100 g White marshmallows
  • Edible eyes

Instructions
 

Start by making the salted caramel sauce

  • Place the granulated sugar into a medium-sized stainless steel saucepan and set over a medium-low heat on the hob.
  • Use a wooden spoon or silicone spatula to continuously stir the sugar until it gradually starts to melt. The sugar will initially clump-up before turning into a clear liquid, and then finally into an amber-coloured golden liquid. Be patient as this can take between 5-10 minute
  • Remove the saucepan from the heat and immediately add the butter, use a whisk to stir it into the melted sugar. The mixture will bubble up so be careful of hot caramel splashes.
  • Now pour in the cream and again use the whisk to stir it through. Finally, stir through the salt.The caramel should be smooth, golden in colour and the consistency should coat the back of a spoon.
  • Pour the caramel into a bowl and refrigerate for 1-2 hours or until the consistency is thick but not solid.

Now make the brownie mixture

  • Preheat the oven to 180°C (fan oven).
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place the unsalted butter and dark chocolate in a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth. Set the bowl aside for now.
  • In a separate bowl, whisk the eggs and white caster sugar for 1 minute until pale in colour and frothy.
  • Now pour the melted chocolate mixture into the whisked eggs and add the self-raising flour. Fold everything together until it comes together into a thick brownie mixture.

Layer and bake the brownies

  • Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
  • Take the caramel out of the fridge and spoon it on top of the brownie layer, leaving a 1 inch gap around the edge.
  • Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
  • Bake the brownies for 18-20 minutes until the top is no longer shiny and the edges have started to crack.
  • Leave to cool completely in the baking tin for at least 4 hours or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for two hours.

Add the spiderweb decoration

  • Place the marshmallows in a microwave-safe bowl. Microwave for 20-30 seconds until melted.
  • Once cool enough to touch, grab a small amount between your fingers and pull it apart to create a spiderweb effect. Drape it over the top of the brownies. Repeat until the top is covered in spider webs.
  • Place the edible eyes in the small gaps between the spiderwebs.

Notes

Your Ghost Brownies will keep at room temperature, in an airtight container, for you to 3 days.
Keyword Butter, Caramel, dark chocolate, Eggs, Flour, Marshmallows

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Caramilk Brownies

Chocolate, caramel and white chocolate in every bite – you need to try these Caramilk Brownies! In this recipe you’ll layer chocolate brownie mixture with two whole sharing bars of Cadbury Caramilk. Once baked, the brownies are drizzled with more melted Caramilk just for good measure 😉

Watch me bake these Caramilk Brownies

Caramilk brownies

What is Cadbury Caramilk?

If you live in the UK you may be wondering what Caramilk is. Cadbury only recently launched this flavour in the UK, so it’s pretty much the new kid on the chocolate block. It tastes like caramelised white chocolate (yum!) and has a smooth and creamy texture. You can find Cadbury Caramilk in either Tesco, Asda or Waitrose.

These Caramilk Brownies are:

  • One word – fudgy!
  • Layered with two whole sharing bars of Caramilk.
  • Rich, decadent and totally over the top.
  • Drizzled with melted Caramilk.
  • Made using only 6 ingredients.
Caramilk brownies

Top tips for making this recipe:

  1. Use good quality 70% dark chocolate
    I can’t stress this enough! The type of dark chocolate you use really can make or break these Caramilk Brownies. My favourite is  Lindt Excellence 70% Dark Chocolate, it gives you a fudgy brownie texture and isn’t too sweet, or on the flip side, too bitter.
  2. Whisk the eggs and sugar really well
    For a crinkly brownie top, whisk the sugar and eggs for 60-90 seconds until pale in colour, thick and foamy.
  3. Under-baked brownies = fudgy texture
    Did you know that brownies continue to cook as they cool down? That’s why you need to take brownies out of the oven a little earlier than expected. For these Caramilk Brownies, I’ve suggested a baking time of 18-20 minutes at 180°C fan oven.
Caramilk brownies

What baking tin should I use?

This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.

How do I know when the brownies are ready?

Your brownies are ready when the top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, there should be a slight wobble. For these Caramilk Brownies, I’ve suggested a baking time of 18-20 minutes at 180°C fan oven.

Do I have to let the Caramilk brownies cool completely?

Yes! This is the MOST important step, that’s why I’ve highlighted it in red 😅 This will give the brownies time to set and turn fudgy. Slice them whilst warm and they will fall apart and be too gooey.

My brownies were dry and over-baked, what happened?

This most likely happened because the brownies were in the oven too long. Some ovens run hotter than others, which is why the baking time may not be right for everyone. Next time try reducing it by 3-4 minutes. It might also be a good idea to purchase an oven thermometer, this handy little gadget sits inside your oven and will tell you the correct temperature.

How to freeze Caramilk Brownies

First leave them to cool completely. Then wrap each brownie separately in a sheet of clingfilm, then a sheet of foil. Place in the freezer and store for up to 1 month. Defrost the brownies at room temperature (this will take between 1-2 hours) or pop it in the microwave for 1 minute.


Cadbury Caramilk Brownies

Chocolate, caramel and white chocolate in every bite – you need to try these Caramilk Brownies! In this recipe you'll layer chocolate brownie mixture with two whole sharing bars of Cadbury Caramilk. Once baked, the brownies are drizzled with more melted Caramilk just for good measure 😉
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine Baking
Servings 12

Ingredients
  

  • 150 g Dark chocolate (70% cocoa solids)  I use Lindt 70% dark chocolate
  • 150 g Unsalted butter Cut into chunks
  • 2 Large Eggs At room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour
  • 3 x 90 g Cadbury Caramilk bars

Instructions
 

  • Preheat the oven to 180°C (fan oven).
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place the dark chocolate and unsalted butter in a microwave-safe bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside for now.
  • In a separate bowl, whisk the eggs and sugar for 1 minute until pale in colour, thick and foamy.
  • Now pour in the melted chocolate mixture and the self-raising flour into the whisked eggs. Gently fold everything together until combined.
  • Pour half the brownie mixture into the baking tin and spread it out to the edges.
  • Unwrap two of the Cadbury Caramilk bars and gently place these on top.
  • Now pour the remaining brownie mixture on top and spread it out to completely cover the Caramilk bars.
  • Bake for 18-20 minutes* until the top is no longer shiny and the edges have started to crack. If you give the tin a gentle shake, the brownies should have a slight wobble.
  • Leave to cool completely for at least 5 hours or overnight for best results (this will give the brownies time to set and turn fudgy). You can speed up the cooling time by putting the brownies in the fridge for 2 hours instead.
  • Once cool, melt 30g of the third Cadbury Caramilk bar in the microwave for 20-30 seconds until smooth. Drizzle over the brownies, slice and enjoy!

Notes

Store your Caramilk Brownes in an airtight container, at room temperature for up to 3 days. 
Keyword Butter, Cadbury, Caramilk, Caster sugar, dark chocolate, Eggs, Flour

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Chocolate Orange Brookies

Let me cut to the chase. If you aren’t a fan of crazy-indulgent desserts, these chocolate orange brookies may not be the recipe for you. If you are a complete chocoholic and lover of all things sweet, then keep reading 😅

They start with a buttery cookie dough layer filled with chocolate orange, on top is a seriously fudgy brownie layer, also filled with chunks of Terry’s chocolate orange. I was going to drizzle over melted chocolate orange, but I think that might have tipped them over the edge!

Chocolate orange brookies

Reasons to love these Chocolate Orange Brookies

  • Cookies + brownies. Your two favourites, combined!
  • Both layers are filled with chunks of Terry’s Chocolate Orange.
  • Chewy, fudgy and gooey…these Chocolate Orange Brookies have it all when it comes to texture.
  • I’ve included step-by-step photos to make this recipe fool-proof.
  • Don’t like chocolate orange? No problem, just swap for milk or even white chocolate.
Chocolate Orange Brookies

How to make Chocolate Orange Brookies

This recipe isn’t but it will take a little time and a lot of mixing bowls! Here’s an overview of how to make my chocolate orange brookies:

  1. Make the cookie dough. Using two sugars helps improve the chewy texture, and adding a half teaspoon of salt helps balance the sweetness.
  2. Make the brownie mixture. Use high quality 70% dark chocolate such as Lindt Excellence 70% Dark, and whisk the eggs and sugar really well to get a lovely crackly brownie top.
  3. Layer the mixtures. Press the cookie dough out into the base of the baking tin. Then pour the brownie mixture on top, spreading it out to the edges.
  4. Bake for 25-30 minutes. Remember, if in doubt take them out. These brookies will carry on cooking as they cool down.
  5. Leave to cool completely. This is likely to take at least 4 hours, or you can bake them the day before and leave them in the baking tin overnight.
Chocolate orange brookies

Recipe FAQs: Chocolate Orange Brookies

What baking tin should I use?

This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.

How do I know when the brookies are ready?

The brookies are ready when the top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, the brookies should wobble underneath.

Do I have to let them cool completely?

This is the MOST important step! That’s why I’ve highlighted it in red 😅 Slice your brookies whilst warm and they’ll fall apart, resulting in a hot (but still tasty) mess. Leaving them to cool completely gives these chocolate orange brookies time to set properly and turn fudgy. 

I don’t like chocolate orange, can I use other types of chocolate?

Absolutely! My husband isn’t a fan of chocolate orange, so I totally get it 😄. You can just substitute the chocolate orange for milk or white chocolate instead.

Equipment & ingredients used to make this recipe


Chocolate Orange Brookies

Chewy, fudgy and filled with chunks of Terry's Chocolate Orange, these Chocolate Orange Brookies have it all!
They start with a buttery cookie dough layer filled with chocolate orange, on top is a seriously fudgy brownie layer, which is also filled with chunks of Terry's chocolate orange.
5 from 1 vote
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

For the cookie dough layer

  • 160 g Unsalted butter At room temperature
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 Large egg At room temperature
  • 1 tsp Vanilla extract
  • 250 g Self-raising flour
  • 0.5 tsp Salt
  • 100g Terry's Chocolate Orange Chopped into small chunks

For the brownie layer

  • 150 g 70% dark chocolate I used Lindt 70%
  • 150 g Unsalted butter
  • 220 g White caster sugar
  • 2 Large eggs
  • 150 g Self-raising flour
  • 100 g Terry's Chocolate Orange Chopped into small chunks

Instructions
 

Make the cookie dough

  • Preheat the oven to 180°C.
  • Line a square 8x8inch baking tin (I used this one by Tala) with greaseproof paper. Set the baking tin aside.
  • In a large bowl, beat the butter and two sugars together until creamy.
  • Mix in the egg and vanilla extract.
  • Fold in the flour and salt until the mixture comes together and forms a cookie dough.
  • Add the chopped chocolate orange and fold into the cookie dough.
    Chocolate Orange Cookie dough
  • Tip the cookie dough into the baking tin and use your hand to press it out into an even layer.
    Pressing out chocolate orange cookie dough
  • Place in the fridge whilst you make the brownie mixture.
    Chocolate Orange Cookie dough

Make the brownie mixture

  • Break up the dark chocolate and place in a microwave-safe bowl, along with the unsalted butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside for now.
  • In a separate bowl, whisk the eggs and sugar for 1 minute until pale in colour and frothy.
  • Pour the melted chocolate mixture into the whisked eggs and add the flour. Fold everything together until fully combined.
  • Fold in the chopped chocolate orange.
    Chocolate Orange brownie mixture
  • Take the baking tin out of the fridge and pour the brownie mixture on top of the cookie dough layer, spreading it out to the edges.
    Chocolate Orange brookies

Bake the brookies

  • Bake for 25-30 minutes* until the top is no longer shiny and the edges have started to crack. If you give the tin a gentle shake, the brookies should have a slight wobble.
    Chocolate Orange brookies
  • Leave to completely cool for at least 4 hours or overnight for best results. This will make them even more fudgy and easier to slice. You can speed up the cooling time by popping the brookies in the fridge for a couple of hours instead.

Notes

*Even if you’re unsure if your brookies are ready, I would still take them out as they will continue to cook as they cool down.
Keyword brookies, brownies, Chocolate orange, Cookie dough, dark chocolate

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

How To Make Fudgy Brownies

Perfect your brownie baking skills with these easy tips on how to make homemade chewy fudgy brownies from scratch.

Picture this. You slice into a freshly baked batch of homemade chocolate brownies only to find that they’re dry, cakey and over-baked. Is there anything more disappointing? Well if you’re wondering how to master perfectly chewy fudgy brownies then you are in the right place. Below I’ve shared all my secrets on how to make fudgy brownies without fail!

how to make fudgy brownies

How to make fudgy brownies

Follow these 5 baking tips to bake the best chewy fudgy brownies from scratch every time.

1. Use good quality dark chocolate

For chewy fudgy brownies, I always use a high quality 70% dark chocolate such as Menier or Lindt. Although slightly more pricy, I promise those extra pennies will be well worth it and make a huge difference to the resulting texture of your brownies. Both Menier Swiss Dark Chocolate and Lindt Excellence 70% Dark melt really well and perfectly balance bitterness and sweetness.

Okay, so you may be thinking…I really don’t like dark chocolate, do I have to use it? Once mixed with butter and sugar, dark chocolate in brownies tastes completely different from just eating a plain bar of dark chocolate. You’ll just have to trust me on this!

2. Whisk the sugar and eggs until pale and frothy

It may seem strange to whisk or add air into any of the brownie ingredients, but this step is proven to transform a brownie’s texture from cakey to fudgy.

Whisk the sugar and eggs for 60-90 seconds until pale in colour and frothy, otherwise known as the “ribbon-stage”. This ensures the sugar is fully dissolved as it enters the oven, resulting in a fudgy brownie texture with a paper-thin crinkly top.

Crackly top Biscoff Brownies
3. Gently fold in the flour

Ever heard of the figure of eight technique? It’s time to put it into practice. Once you’ve added the flour, use a wooden spoon or spatula to drag the flour through the mixture in a figure of eight motion until everything is fully combined. This will prevent overworking the mixture or adding any more air into it, which would make the brownies cakey.

I should also say not to add too much flour either. Less flour = fudgier brownies. For all my brownie recipes, like these Kinder Bueno Brownies, I stick to 150g self-raising flour. This is enough flour to give the brownies structure without drying them out, and the raising agent in the flour helps give the brownies some height.

4. Under-baked is always best

Did you know that once baked, brownies continue to cook as they cool down? That’s why under-baking your brownies is essential to achieving a fudgy texture. Here’s what to look for to know if the brownies are baked and ready to take out of the oven:

  • The top is no longer shiny or wet
  • Cracks have started to show around the outside edge of the brownies
  • If you give the baking tin a gentle shake, the brownies should wobble underneath
Salted caramel fudgy brownies
5. Leave to cool completely before slicing

This is the most important tip and will seriously test your will power! Slice your brownies whilst warm and they’ll fall apart, resulting in a hot (but still tasty) mess. Whereas leaving them to cool completely gives the brownies time to set properly and turn fudgy. I always suggest leaving them to cool in the baking tin for at least 4 hours. Or, you can bake them the day before and leave them overnight for an even fudgier texture!

That’s it! Now you know how to make homemade fudgy brownies from scratch every time 😍 Time to put it to the test and try my favourite fudgy brownie recipe: Lotus Biscoff Brownies!

My favourite fudgy brownie recipes


Lotus Biscoff Brownies
Fudgy brownie, crushed Biscoff biscuits and gooey Biscoff spread…this recipe combines them all. These Lotus Biscoff Brownies are deliciously indulgent!
Time: 35 minutes
Serves: 12
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Kinder Bueno Brownies
ou are going to LOVE these Kinder Bueno Brownies – they're layered with Bueno bars, filled with chunks of Kinder Chocolate and have a super fudgy texture!
Time: 35 minutes
Serves: 12
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Salted Caramel Pecan Brownies
Take this traditional baking classic to a whole new level with this easy Salted Caramel Pecan Brownies recipe! They're rich in flavour and fudgy in texture, with a lovely pecan crunch throughout.
Time: 40 minutes
Serves: 12
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Lindt Lindor Brownies

Fudgy brownies filled with an assortment of white, milk and hazelnut chocolate truffles, these Lindt Lindor Brownies are truly irresistible!

Lindt Lindor Brownies

Reasons to love these Lindt Lindor Brownies

  • Ease. You can prep and bake these brownies in under 30 mins, they couldn’t be easier to make. They will take a little time to set up and cool down, but trust me, it’s worth the wait.
  • Texture. Creamy, melt in the mouth Lindor truffles encased in a dense, fudgy brownie. Such heavenly textures!
  • Flavour. These brownies are unapologetically rich and chocolatey. Just how they should be.
Lindt Lindor Brownies

What is your go-to chocolate at Christmas?

For me it has to be Lindt Lindor truffles.

Maybe it’s the Christmassy red wrapper or the fact that every year there is a huge bowl filled to the brim with Lindor truffles in the lounge (which we always manage to finish 😉). They are just SO irresistible. Is it the creamy chocolate flavour? Or, the smooth melting filling?

All I know is that I am Lindor obsessed the moment it turns December 1st, and that filling brownies with these truffles is a no-brainer!

Lindt Lindor Brownies

More brownie recipes you’ll love


Lindt Lindor Brownies (makes 12)

Ingredients

150g unsalted butter
150g 70% dark chocolate
2 large eggs, at room temperature
220g caster sugar
150g self-raising flour
200g Assorted Lindt Lindor truffles
50g milk chocolate
Christmas sprinkles

Method

  1. Preheat the oven to 180°C. Line an 8inch/20cm square baking tin with greaseproof paper.
  2. In a microwave-safe bowl break up the dark chocolate and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar together for a minute until they’re pale in colour and frothy.
  4. Add the melted chocolate mixture and flour and fold together until combined. 
  5. Now add the Lindt Truffles and fold into the mixture.
  6. Transfer the mixture to the baking tin, spreading it out into an even layer.
  7. Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack.
  8. Leave the brownies to cool completely in the baking tin for at least 4 hours, or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for an hour.
  9. Melt the milk chocolate and drizzle it on top of the brownies. Scatter the Christmas sprinkles on top.
  10. Carefully lift the brownies out of the baking tin. Slice the brownies into 12, serve and enjoy!

Your Lindt Lindor Brownies will keep at room temperature, in an air tight container, for up to 4 days.