Witch Brownies Recipes

WITCH BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely in pan, about 1 hour.
• Using foil to lift, remove brownies from pan and peel foil away. Cut into 24 triangles as follows: Cut 3 horizontal rows. Cut each row into 8 triangles so each triangle has a 2-inch wide base. (See diagram below.) Set aside end pieces for snacking.
• Squeeze green icing over lower third of brownie triangle for face. Pipe black icing on remaining unfrosted top of brownie for hat. Place cut piece of licorice between green and black icing for hat brim. Place 2 eyeballs on green icing. Repeat with remaining brownie triangles.

FAT WITCH BROWNIES

Steps:

• Grease a 9x9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
• Melt butter and chocolate in a small saucepan over low heat, stirring often; set aside to cool.
• Cream the sugar, eggs, and vanilla together; add in the cooled chocolate mixture; mix until well blended.
• Measure the flour and salt; then sift together directly into the chocolate mixture.
• Mix batter gently until well combined and no trace of dry ingredients remains.
• *At this point, stir in any extras like walnuts.
• Spread the batter evenly in the prepared pan; bake 33 minutes or until toothpick tests done (clean or with only crumbs, no batter).
• Remove from oven and cool on a rack for 1 hour; cut just before serving.