Oogie Boogie Dark Chocolate Brownies

Directions

1. In a large saucepan over medium-low heat, melt 2 sticks unsalted butter. Set aside to cool slightly.
2. Cover the bottom of a 9x13-inch baking pan with parchment paper, letting it extend over two edges. Butter the parchment and any exposed pan. Preheat oven to 350°F.
3. In the saucepan with melted butter, stir in 3/4 cups sugar, 4 large eggs, and 2 teaspoons pure vanilla extract using a wooden spoon until combined.
4. Add 2/3 cup dark chocolate cocoa powder, 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Stir with wooden spoon until smooth. Spread batter evenly in the prepared pan.
5. Bake about 35 minutes, until edges pull away from pan and a toothpick inserted in center comes out clean.
6. Cool brownies completely, then cut into 15-18 squares. Place them on a counter or large cutting board. 15 brownies give more workspace for decorating; 18 yield smaller treats.
7. Transfer one container of store-bought vanilla frosting to a small bowl. Add a few drops of green gel food coloring (like Wilton "leaf") and stir with a metal spoon. Continue adding color gradually until you reach the desired shade. Refrigerate the bowl for a few minutes.
8. Fill an 8-inch piping bag to the fill line with the green frosting. Pipe a swirling motion about three times around each brownie, making each turn smaller and aiming for a point at the top. Repeat for all brownies.
9. Refrigerate frosted brownies for a few minutes. Then use black decorating gel to draw faces. Place brownies in a deep pan so the frosting tops aren't disturbed. Cover with plastic wrap, using toothpicks to keep wrap from touching the frosting. Refrigerate until serving.
10. Before serving, add gummy worms if desired.