Halloween Brownies

Directions

1. Set your 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 granulated sugar, and 1/2 cup light brown sugar. Add 4 large eggs and 4 teaspoons vanilla extract, then whisk for about one minute.
3. Add 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, and 1 teaspoon salt. Stir just until barely combined, then add 1 cup semisweet chocolate chips and stir until smooth. Be careful not to overmix.
4. Bake for 25 to 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: for spider webs, cut into squares; for mummies and ghosts, cut into rectangles.
6. Place 10 ounces of white melting wafers in a microwave-safe bowl. Microwave on low power in 15- to 20-second intervals, stirring after each, until smooth.
7. Transfer the melted white chocolate to a zip-top bag and snip off a small corner. For mummies, pipe ribbons of chocolate back and forth across the rectangular brownies, then press candy eyeballs onto the chocolate before it sets.
8. Repeat the melting process: place another 10 ounces of white melting wafers in a microwave-safe bowl and microwave on low power in 15- to 20-second intervals, stirring after each, until smooth.
9. Transfer to a zip-top bag, snip a small corner, and pipe long lines from the corners of square brownies toward the center. Connect these with more lines to create a web pattern.
10. Repeat the melting process once more: place another 10 ounces of white melting wafers in a microwave-safe bowl and microwave on low power in 15- to 20-second intervals, stirring after each, until smooth.
11. Transfer to a zip-top bag, snip a small corner, and spoon a dime-sized circle of chocolate onto each 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.