Halloween Cobweb Brownies Food

SPIDERWEB BROWNIES

Steps:

• In a large microwave-safe bowl, melt butter and unsweetened chocolate; stir until smooth. Remove from the heat; stir in sugar. Cool for 10 minutes. Whisk in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack. , Lift out of the pan; remove foil. For web decoration, melt semisweet chocolate in a microwave; stir until smooth. Transfer to a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over top in a spiderweb design. Let set before cutting into bars.

COBWEB BROWNIE CUPS

Steps:

• ***Please realize that the number of eggs and amount of vegetable oil and water may vary depending on what brand of brownies you buy; make sure that you have enough eggs for the brownies and also one egg for the cream cheese mixture.
• Preheat oven to 350 degrees Fahrenheit.
• Line 18 standard muffin cups with paper baking cups.
• Prepare brownie mix according to package directions for cakelike brownies; stir in chocolate chips.
• Divide batter evenly into muffin cups.
• Beat cream cheese and egg in bowl until well blended.
• Add sugar, flour and vanilla; beat until well blended.
• Place cream cheese mixture in resealable bag; seal bag. Cut off small corner of bag with scissors.
• Pipe cream cheese mixture in concentric circle design on each brownie cup; draw toothpick through cream cheese mixture 6 to 8 times out from center.
• Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean.
• Cool in pans on wire racks 15 minutes. Remove to racks and cool completely.

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.