Honestly, I’m not the hugest halloween fan BUT any excuse to tuck into dessert has my vote! Also, death by chocolate? Sounds like a pretty good way to go! These are a few of my favourite treats – they’re easy to make and more importantly – look just the right amount of creepy without being gross. Afterall, we still actually WANT to eat them.
These bleeding black bean brownies are deliciously deceptive in two ways – when you stab them with your fork a tangy bright red pool of raspberry puree bleeds all over your plate. AND of course, they have vegetables hidden in them; the black beans make them perfectly fudgy and moist – and I promise they don’t taste like beans!

Black Bean Bleeding Heart Brownies

Makes 10 EASY 1 hr


175g frozen raspberries

15ml (1 tbsp) sugar

squeeze fresh lemon juice 200g dark chocolate, chopped 150g butter

10ml (2 tsp) vanilla extract

150g castor sugar

3 large eggs

290g cooked black beans, puréed (you can substitute these with tinned butter beans, drained)

75g cake flour

30ml (2 tbsp) The Kate Tin Cocoa Powder + extra, to dust

pinch salt


Preheat the oven to 180 ̊C and grease a silicone heart-shaped muffin tray. Make the raspberry filling by placing the raspberries, 15ml (1 tbsp) sugar and lemon juice in a small saucepan over medium heat and simmer until reduced by half. Allow to cool completely. Make the brownies by melting the chopped chocolate, butter and vanilla extract together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from heat, stir in the 150g castor sugar, then leave to cool for a few minutes. Beat in the eggs and beans, then sift in the our, cocoa and salt and fold until the mixture is smooth and glossy. 5 Pour the mixture into the prepared tin, filling the muffin wells halfway. Make a dent in the middle, ll with the raspberry purée then top with more mixture and level the top. Bake in the oven until the top starts to crack but the centre remains gooey, 15 – 20 minutes. Remove from oven and allow to cool slightly before unmoulding the brownies and serving dusted with cocoa powder.

Ghostly meringues are probably my favourite trick or treat – they’re easy to make and when you take them out the oven you’ll find yourself giggling ‘cos they all look EXACTLY like Fatso from Casper The Friendly Ghost. Add some eyes using a toothpick and black gel or black sprinkles and voila!