Halloween Brownies

Why make this recipe

• Easy to make: Mix the batter with a wire whisk in one bowl. It doesn't get much easier than that.
• Gooey and fudgy: bake them just right, and you've got yourself a perfect, gooey, fudgy brownie.
• Toppings: you can add any Halloween candy or decoration you want.
• Freezer friendly: they are great to have frozen at all times for last-minute chocolate cravings.

Ingredient list

• Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
• Unsalted butter.
• Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. You could also use black cocoa powder used for homemade Oreo cookies.
• Eggs: fresh, large.
• Sugar: white granulated.
• All-purpose flour.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
• Halloween sprinkles: I use an edible sprinkle mix with candy eyes.

How to melt chocolate and butter

There are 2 ways:

• Microwave: melt the ingredients on high for 10 seconds, take them out, and mix well. Repeat until all the chocolate is melted. Be careful you don't scorch it. That's why it's important to mix it well between each heating. 
• Stovetop: put the bowl with chocolate and butter over a smaller pan with a few inches of water. Over medium heat, let the chocolate and butter melt, stirring occasionally. Ensure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate.

Preparing the pan

Use parchment paper so removing the brownies from the pan is easier. I tend to use just one long strip covering the bottom and two sides. But you can use two strips (crisscross style) and cover all four sides.

1. Measure the width of the pan you're using and cut a strip the same size. The length of the strip is given by the parchment paper you bought. 
2. Butter or spray the pan and place the strip of parchment paper covering the bottom and two sides, allowing the grease to act as glue. 
3. Pour in the batter, bake it, and run a smooth-bladed knife along the paperless sides after it's cooled down but before it completely sets so you can unstuck parts that need it. 
4. When ready to remove the brownies, help yourself by grabbing the two ends of the paper and lifting the whole block of brownies from the pan. 

When are they done? 

Brownies are similar to cheesecake in that they should be removed from the oven while still jiggling a little. If they firm up completely, they'll be dry to eat. The edges might've shrunk a tad.

If you insert a cake tester or toothpick, it should come out with moist crumbs attached but not wet batter. 

Freezing brownies

They freeze well. 

I cut them into squares, wrap them in plastic, and then aluminum foil. Label and date them for easier handling afterward. Defrost at room temperature.

There is a whole post devoted to Freezer Baking & Desserts. A simple guide to using your freezer for baked goods!