Halloween Brownies

Directions

1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal, and lightly spray with cooking spray.
2. In a large bowl, whisk together 1 cup melted unsalted butter, 2 tablespoons vegetable oil, 2 cups white sugar, and 1/2 cup light brown sugar. Add 4 large eggs and 4 teaspoons vanilla extract, and whisk for about 1 minute.
3. Add 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, and 1 teaspoon salt. Stir just until barely combined. Fold in 1 cup semisweet chocolate chips and stir until smooth, being careful not to overmix.
4. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking.
5. Let the brownies cool in the pan for 30 minutes, then lift them out using the parchment overhang. Transfer to a wire rack to cool completely. Cut into 24 pieces: squares for spider webs, rectangles for mummies and ghosts.
6. Place 10 ounces of white melting wafers in a microwave-safe bowl. Microwave on low power in 15–20 second intervals, stirring after each, until smooth and fully melted.
7. To make mummies: Transfer the melted white chocolate to a zip-top bag and snip a small corner. Pipe ribbons of chocolate back and forth across rectangle brownies to create a mummy wrap pattern. Press candy eyeballs onto the chocolate before it sets.
8. For spider webs: Melt another batch of white chocolate (same method as step 6). Transfer to a zip-top bag, snip a corner, and pipe long lines across the corners of square brownies. Connect these lines with shorter arcs to form a web shape.
9. For ghosts: Melt a third batch of white chocolate. Spoon a dime-sized circle onto each rectangle brownie. Use the back of a rounded spoon handle to smear the chocolate downward, creating a ghost shape. Add candy eyeballs before the chocolate sets.