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.

WITCH'S BROOM BROWNIE TREATS

Steps:

• Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool in pan on cooling rack 1 hour. Trim 1/2 inch from all edges. Cut into 6 rows by 4 rows. Cut brownies into broom shapes; insert 1 pretzel stick 1/4 inch into top of narrow end of cut brownie.
• In microwavable bowl, microwave yellow candy melts uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Spoon melted candy into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe thin strands onto brownies to look like bristles. Use red icing to make band. Refrigerate 30 minutes or until set.

WICKED BROWNIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch pan.
• In medium saucepan over medium heat, melt butter. Remove from heat and immediately stir in the cocoa. In a large bowl, beat together the sugar and eggs. Stir in the melted chocolate mixture. Combine the flour, baking powder and salt; stir into the batter. Fold in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, or until the top has crusted over. You want the tester to come out a with a little batter on it, not completely clean. Cool for a few minutes before cutting into bars.

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.

FAT WITCH COCOA BROWNIES

Steps:

• Grease a 9x 9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
• In a small saucepan, heat the butter over low heat just until melted, but not brown.
• Set aside to cool for 5 minutes.
• Add the cocoa powder and sugar to the butter; whisk until blended.
• Add in the eggs one at a time, whisking after each addition until the mixture is smooth and shiny.
• Add in the vanilla; whisk to mix inches.
• Measure the flour and salt and sift together into the batter; mix the batter gently until well combined and no trace of the dry ingredients remains.
• At this point, if desired, stir in any extras like walnuts.
• Spread the batter evenly in the prepared baking pan and bake for 30 minutes or until tests done with toothpick (comes out clean or with only crumbs, not batter, on it).
• Remove from the oven and cool on a rack for 1 hour; cut just before serving.