Traditional Spooky Brownies Food

TRADITIONAL SPOOKY BROWNIES

Steps:

• Heat oven to 350°F. Make and bake brownies in 13x9-inch pan as directed on box. Cool completely. Cut into 6 rows by 4 rows, making 24 brownies.
• Divide frosting among 3 small microwavable bowls. Heat frosting as needed: microwave 1 bowl uncovered on High about 10 to 15 seconds until frosting can be stirred smooth. If frosting becomes too firm while decorating, microwave on High an additional 5 seconds; stir.
• Decorate as directed below, using 8 brownies for each bowl of frosting.

GHOST BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with foil, leaving a 2-inch overhang on at least 2 opposing sides. Spray the foil with nonstick cooking spray.
• Whisk together the flour, 1/4 cup of the cocoa powder and 1/4 teaspoon salt in a medium bowl.
• Melt the butter and semisweet chocolate in a medium saucepan over medium heat, stirring frequently until smooth, 3 to 4 minutes. Remove from the heat and stir in the granulated sugar, vanilla and eggs until combined. Add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 20 to 23 minutes.
• Let the brownies cool completely in the pan on a wire rack, about 1 hour. Use the foil overhang to help lift them out of the pan onto a cutting board.
• Meanwhile, microwave the white chocolate in a medium microwave-safe bowl in 30 second increments, stirring in between, until melted and smooth, about 1 minute. Place a piece of parchment paper on a large plate or sheet pan. Dollop 1/2 teaspoon of the melted white chocolate onto the parchment and use the back of the measuring spoon to sweep through the dollop to make a ghost shape. Repeat 15 more times. Draw 2 eyes and a mouth with the black icing on each ghost. Refrigerate the ghosts until the white chocolate has hardened, about 30 minutes.
• Just before serving, whisk the confectioners' sugar, remaining 1 tablespoon cocoa powder, pinch of salt and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the brownies. Cut the brownies into 16 squares and top each with a white chocolate ghost. Serve right away or store the brownies in an airtight container for up to 1 week.

SPOOKY BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel away foil. Cut into 4 rows by 4 rows.
• Divide frosting among 3 small microwavable bowls. Heat frosting as needed: microwave 1 bowl uncovered on High about 10 seconds until frosting can be stirred smooth. If frosting becomes too firm while decorating, microwave on High an additional 5 seconds; stir.
• Decorate as directed below, using 5 or 6 brownies for each bowl of frosting. Franken-Brownies Add desired amount of green food color to frosting in 1 bowl; mix well. Top each of 6 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green M&M's™ minis chocolate candies for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair. Boo-Brownies Top each of 5 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths. Spider Brownies Add desired amount of purple food color to frosting in 1 bowl; mix well. Top each of 5 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange M&M's™ minis chocolate candies for eyes. Use black gel for mouths, centers of eyes and eyebrows.

SPOOKY HALLOWEEN BROWNIES

Steps:

• Heat oven to 350°F (325° for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 hour 30 minutes.
• Using foil to lift, remove brownie from pan, and peel foil away. Transfer brownies to serving platter or cutting board.
• In each of 2 small bowls, place 1/3 cup frosting; add neon green food color to one, and purple food color to other to desired shades. Spoon each colored frosting into separate small resealable food-storage plastic bag; partially seal bags. Cut off about 1/4-inch corner from each bag. Squeeze frosting into mounds over top of brownie, alternating colors and size of mounds.
• Decorate as desired using candy eyeballs on frosting mounds. Cut into 4 rows by 4 rows. Store loosely covered at room temperature.