Oogie Boogie Dark Chocolate Brownies

Directions

1. Place 2 sticks of unsalted butter in a large saucepan and melt over medium-low heat, then remove from the burner and let it cool a bit.
2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides. Butter the parchment and any exposed pan. Set oven to 350°F.
3. To the saucepan with melted butter, add 3/4 cup sugar, 4 large eggs, and 2 teaspoons pure vanilla extract. Mix with a wooden spoon until combined.
4. Stir in 2/3 cup dark chocolate cocoa powder, 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder until smooth. Spread the batter evenly into the prepared pan.
5. Bake for about 35 minutes, until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
6. Let the brownies cool completely, then cut into squares (15 to 18 pieces). Using 15 gives more room for decorating, while 18 yields smaller brownies.
7. Scoop one container of store-bought vanilla frosting into a small bowl. Add a few drops of green gel food coloring (like Wilton “leaf”) and stir with a metal spoon. Repeat until you reach the desired green shade, then refrigerate the bowl for a few minutes.
8. Fill an 8-inch piping bag with the green frosting up to the fill line. Pipe a swirl on each brownie, making about three turns, each smaller than the last, and ending with a point at the top.
9. Chill the frosted brownies in the refrigerator for a few minutes, then use black decorating gel to draw a face on each. Place the brownies in a deep pan so the frosting isn't disturbed, cover with plastic wrap (using toothpicks to hold it away if needed), and refrigerate until serving.
10. Just before serving, top each brownie with optional gummy worms.