Product Used In This Recipe
Skeleton Brownie Cakelets
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PREP: 10 MINUTES
COOK: 15 MINUTES
SERVINGS: 8 SERVINGS
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These rich, fudgy skeleton brownies make a spooky treat to serve at your next ghoulish gathering. Add a simple frosting to highlight these dancing skeletons for a fantastic Halloween graveyard scene.
Posted by Catherine
This is such a fantastic recipe! The cakes are soft, gooey, fudgy and sooo delicious!
Posted by Maria
The batter for these brownies is too thick and made with melted butter; these two things preclude the batter to get into all the fine crevices that the skeleton cakelet pan have. My first attempt had “bubbles” all over the fine details plus a whitish layer due to the flour used to prepared the pan.
My second attempt was better because I sprayed the pan with just Pam, no flour, and I placed the batter in a decorating bag; I then cut a small opening in the bag to fill the fine details of the pan. I proceeded to cut a larger opening to fill in the rest of the space. It baked nice and brown (no whitish layer) and barely any “bubbles”.
Posted by Diane
I made this as directed using a paddle attachment in my stand mixer. I used hazelnut flavoring instead of anise extract. I put the batter into two large piping bags and piped it into the molds in order to get it in smoothly. I tapped the mold on the counter five times in an attempt to get out the air bubbles. After baking and then relaxing the cake let’s, I still had air bubbles throughout the surface of the skeletons. In my second attempt, i piped the batter into the bones first, then filled the molds, then tapped the mold on the counter five times. I still had holes throughout the surface. The cakelets taste good, especially in combination with the hazelnut. I think the batter is too viscous and is trapping the air.