Shark Brownies

You will need

  • 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 OCCASIONS 

  • 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.

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