Hocus Pocus Spellbook Brownies

Directions

1. Set your oven to 350°F. Line an 8x8 inch baking pan with parchment paper.
2. In a medium bowl, whisk together the melted butter, sugar, vanilla, and eggs until smooth. Add cocoa powder, flour, and instant coffee, stirring just until combined. Fold in chocolate chips if desired. Spread the batter evenly in the prepared pan and bake for 20–25 minutes, until the brownies are just set. Let cool completely, then cut into 9 squares. Place the brownies in the freezer for 15 minutes.
3. While the brownies chill, combine the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until fully melted. Let the chocolate cool for 10 minutes. Dip each frozen brownie into the melted chocolate using a fork to coat it, letting excess drip off. Transfer to a parchment-lined baking sheet. Freeze for 10 minutes.
4. In a small bowl, mix powdered sugar with activated charcoal or black food dye and 1 tablespoon water, adding more water if needed to reach a piping consistency. Transfer the black frosting to a zip-top bag and snip a tiny corner. Remove brownies from the freezer. Pipe a small dot of frosting onto each brownie and press a candy eye onto it. Decorate further as desired. Let the frosting set before serving. Store in an airtight container in a cool place for up to 4 days.