Oogie Boogie Dark Chocolate Brownies

Directions

1. In a large saucepan over medium-low heat, melt 2 sticks of butter. Once melted, take it off the heat and let it cool a bit.
2. Prepare a 9x13-inch baking pan by lining it with parchment paper so it hangs over two opposite sides. Butter the parchment and any exposed pan. Preheat your oven to 350°F.
3. To the saucepan with the melted butter, add 3/4 cup sugar, 4 eggs, and 2 teaspoons vanilla extract. Mix with a wooden spoon until everything is 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. Keep stirring until the batter is smooth. Pour this into the prepared pan and spread it evenly.
5. Bake for roughly 35 minutes. You'll know it's done when the edges pull away from the pan and a toothpick inserted in the center comes out clean.
6. Allow the brownies to cool completely, then cut them into squares (aim for 15 to 18 pieces). Fifteen will give you more room to decorate, while 18 will result in smaller brownies. Place them on a counter or a large cutting board.
7. Take one container of store-bought vanilla frosting and put it into a small bowl. Add a few drops of green gel food coloring (like Wilton's 'leaf' shade) and stir with a metal spoon. Continue adding drops until you get the green hue you want. Put the bowl in the fridge for a few minutes to firm up.
8. Fill an 8-inch piping bag with the green frosting. On each brownie, pipe a swirling pattern—about three loops around, making each turn smaller and finishing with a point at the top. Repeat for all brownies you want to decorate.
9. Chill the frosted brownies in the refrigerator for a few minutes. Then use black decorating gel to draw the Oogie Boogie face on each. To prevent the frosting from getting smushed, place the brownies in a deep pan. Cover with plastic wrap, using toothpicks to keep the wrap from touching the tops. Refrigerate until you're ready to serve.
10. Just before serving, add gummy worms if you like.