2 packages Martha White Brownie Bites Mix
2 large eggs
¼ cup plus 2 tablespoons vegetable oil
Heat oven to 350 degrees Fahrenheit. Spray an 8×8″ baking pan with nonstick baking spray. In a medium bowl, stir together Martha White Brownie Bites Mix, eggs, and oil, mixing until just combined. Spread batter into prepared pan. Bake until set and shiny on top, about 25 to 30 minutes. Let cool at least 20 minutes before slicing.
Prepare the Basic Brownies. Let cool completely, then remove from the pan and use a ghost shaped cookie cutter (or a tulip shaped cutter turned upside down)–round works, too! –to punch the brownies into shapes. Frost each brownie with a thin layer of vanilla icing (store bought is fine) and decorate with two eyeball sprinkles.
Candy Corn Brownies
Prepare the Basic Brownies but bake them in an 8″ round pan rather than square. Let cool completely, then remove from the pan and cut brownies into triangular wedges. Frost each wedge with a thin layer of vanilla icing (store bought is fine) and decorate with stripes of yellow and orange sanding sugar, leaving the narrow tips of the brownies white.
Spider Brownie Pops
Prepare the Basic Brownies. While brownies are still warm, crumble into a large bowl. Line baking sheet with parchment paper. Using a large spoon or 1 ½ to 2-inch cookie scoop, spoon out brownie mixture and roll between your palms to make balls. Transfer balls to baking sheet and gently push a paper lollipop stick halfway into each one. Freeze pops for 1 hour. Add 12 oz dark chocolate or black candy melts to a microwave safe bowl. Microwave candy on high for 1 minute. Gently swirl each pop into the melted candy until coated. Poke small holes into a cardboard box (or block of Styrofoam) and stand the coated pops upright in the holes. When still moist, press 6 small (1-inch) pieces of black licorice laces into each one for “legs” and decorate with eyeball sprinkles. Let cool until completely set, at least 1 hour, before serving.