Oogie Boogie Dark Chocolate Brownies

Directions

1. In a large saucepan over medium-low heat, melt 2 sticks of unsalted butter. Set aside to cool for a few minutes.
2. Line a 9x13-inch baking pan with parchment paper, letting it overhang on two sides. Butter the parchment and any exposed pan. Preheat your oven to 350°F.
3. Add 3/4 cup sugar, 4 large eggs, and 2 teaspoons pure vanilla extract to the saucepan with the melted butter. Stir with a wooden spoon until well 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 until smooth. Pour the batter into the prepared pan and spread it evenly.
5. Bake for about 35 minutes, until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
6. Let the brownies cool completely, then cut them into squares (15 to 18 pieces). Arrange them on a counter or large cutting board. Cutting 15 brownies gives more space for decorating; 18 yields 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. Keep adding color a few drops at a time until you reach your desired green. Place the bowl in the refrigerator for a few minutes.
8. Fill an 8-inch piping bag with the prepared frosting. Pipe onto each brownie in a swirling motion, going around about three times and making each circle smaller, ending with a point at the top.
9. Refrigerate the frosted brownies for a few minutes. Then use black decorating gel to draw faces on them. Place the brownies in a deep pan to protect the frosting peaks, cover with plastic wrap (use toothpicks to keep the wrap from touching the frosting), and refrigerate until ready to serve.
10. When serving, add gummy worms on top if desired.