How to make a Halloween brownies cake

Directions

1. Preheat oven to gas 4, 180°C, fan 160°C. Line a 33x23cm baking tin with nonstick baking paper. In a heavy saucepan over low heat, melt 400g unsalted butter and 400g dark chocolate (54% cocoa), stirring occasionally until smooth and glossy. Let cool for 5 minutes. In a large bowl, use an electric whisk to beat 6 large eggs, 500g caster sugar, and 1 tbsp vanilla extract for 1 minute until pale and just combined. Stir in the cooled chocolate mixture. Fold in 250g plain flour and 1 tsp salt until just combined. Pour into the lined tin and bake for 30-35 minutes until top is pale brown and dry, and center no longer wobbles. Cool completely in the tin.
2. Place the cooled brownie on a board with a short edge facing you. Cut a vertical 4x16cm rectangular strip from the top left corner. Cut that strip in half to get two 8cm long pieces, then cut each piece diagonally in half. Set these aside. For the turrets, cut a 4x18cm rectangle next to the first cut and set aside. Assemble the diagonal pieces into two triangular turrets and place them at the top of the brownie.
3. Using a palette knife, spread a thin layer of chocolate frosting over the brownie. Cover the right roof turret with full-length Matchmakers, reserving one full Matchmaker. Cover the left turret with halved Matchmakers. Repeat at the lowest indentation for the lower roof. Use smaller broken Matchmakers to cover the middle roof, extending halfway across. Place the reserved Matchmaker between the two turrets to separate them.
4. For the door: cut one Matchmaker to 7.5cm long, then place three more on either side. Cut these at downward angles on both sides to form an arched door, then press onto the brownie. For the windows: roll out 100g yellow fondant icing to 2mm thick and cut pieces just larger than the biscuits (4 Nice biscuits + 1 halved jam sandwich cream). Lightly dampen the icing with water and press onto biscuits, folding edges over and pressing onto backs to seal. Roll out 20g white fondant icing to 2mm and cut a small ghost shape (3x6cm). Moisten and stick onto one window. Roll out half of the 50g black fondant icing to 3mm and cut into 2mm strips for windowpane details. Dampen with water, stick to yellow icing, then attach windows to the house. For the spider: halve remaining black icing, roll one half into an egg shape for the body, and roll the other into a thin sausage. Cut the sausage into 4 equal lengths, lay parallel, and gently squeeze the middle to form legs. Dampen center and press body on top. Dampen a window and attach the spider. Use icing offcuts to make a door handle and eyes for the ghost.
5. Use white writing icing to draw eyes on the spider, cobwebs on windows and roof. Stick purple Smarties where desired for mini spiders; use yellow writing icing to draw legs and eyes, and add a number to the door. Store in a cool, dry place for up to 5 days.