Halloween Brownies With Powdered Sugar Silhouettes Food

HALLOWEEN BROWNIES WITH POWDERED SUGAR SILHOUETTES

Steps:

• Heat oven to 350 degrees. Lightly spray bottom of a glass or metal 9-by-13-inch pan with cooking spray. Line bottom with parchment paper, and set aside. In the top of a double boiler, melt the chocolate and butter over simmering water, stirring occasionally.
• In an electric mixer, beat the sugar and eggs on medium-low speed until fluffy, about 2 minutes. Add the melted-butter mixture. Beat on low speed until combined. Beat in the vanilla, then the flour and salt.
• Pour batter into prepared pan. Bake for 20 to 25 minutes or until a cake tester comes out mostly clean (may have traces of brownie if still moist); do not overbake. Let stand on a rack until cool enough to unmold, 20 to 30 minutes. Unmold onto clean piece of parchment paper, flipping over so brownies cool with top side down and parchment-lined side facing up. Carefully peel off parchment paper as soon as possible, while the brownies are still slightly warm, so the surface is smooth for stenciling; let cool completely. Use square and round cookie cutters to cut out shapes. Place stencil on brownie, and carefully sprinkle sanding sugar or confectioners' sugar over stencil; remove stencil. Transfer to serving platter. Repeat until all brownies are used. Save scraps for Brownie Bits.

HALLOWEEN CANDY BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, mix brownie mix, oil, water and eggs with spoon until well blended. Stir in pretzels and 1 cup of the peanut butter cups minis. Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove from oven to cooling rack. Cool completely, at least 1 hour.
• Frost with frosting. Sprinkle top with remaining 1/2 cup peanut butter cups minis, the Reese's™ Mini Pieces™ and sprinkles. Cut into 6 rows by 4 rows.

HALLOWEEN BROWNIES

Steps:

• Brownies: Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan. Line bottom and long sides with parchment, leaving a 2-inch overhang. Butter and flour parchment, tapping out excess; set aside.
• Whisk together flour and salt. In a large heatproof bowl set over (not in) a pot of simmering water, melt butter. Remove from heat. Add both sugars; whisk to combine. Whisk in cocoa powder. Add eggs, one at a time, and whisk until well combined and glossy. Mix in vanilla. Add flour mixture; stir until just combined (do not overmix). Pour batter into prepared pan; smooth top with a spatula.
• Bake until top is crackly and a tester inserted into center comes out clean, about 30 minutes. Transfer pan to a wire rack. Let cool 30 minutes, then lift brownies out of pan using parchment overhang. Let cool completely on wire rack, then cut into 24 pieces (for spider webs, cut into squares; for mummies, cut into rectangles.)
• Royal Icing: While brownies are cooling, beat confectioners' sugar, meringue powder, and water with a mixer on low speed until fluffy but dense, 7 to 8 minutes.
• To Decorate: To make spider webs, transfer icing to a piping bag fitted with a small round tip (such as Ateco #3). Pipe long lines in corners of square brownies, then connect with icing to create a web shape.
• To make mummies, transfer icing to a piping bag fitted with a small ribbon tip (such as Ateco #44.) Pipe ribbons of icing back and forth to create a mummy pattern, and decorate with candy eyeballs.

HALLOWEEN BROWNIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Melt the butter and dark chocolate in a heatproof bowl set over a small pan of just simmering water. Stir until completely smooth, then leave to cool for 10 mins.
• Beat the eggs and sugar with an electric whisk until thick and pale - the mixture should double in volume and leave a trail when the beaters are lifted. Pour the cooled dark chocolate mixture around the edge of the bowl. Sift over the flour and cocoa, add the milk chocolate, and gently fold everything together with a spatula or large metal spoon. Pour into the prepared tin and bake for 35-40 mins.
• Meanwhile, make the 'eyeballs'. Melt the white chocolate in a heatproof bowl over the pan of just simmering water. Stir until smooth. Dip each cookie into the chocolate to cover one side. Stick a sugar-coated chocolate in the centre of each, then leave to set. When the chocolate is fully dry, pipe a pupil and red veins onto each eyeball using the icing pens.
• Remove the traybake from the oven, and immediately push the eyeballs into the surface in even rows - do this gently, so they're just pushed in slightly. Leave to cool completely. Cut into 12 squares.