Bewitched Brownies

These brownies are so delicious and fudgy! They're almost impossible to set down!! I hope you enjoy these as much as my family and I did! :)

*The original recipe calls for a box of brownie mix, if you'd like you can do it that way. But, I prefer making my own, so here's a recipe for the very best fudgy brownies!*

Ingredients:

• 6 tbsp. salted or unsalted butter, cut into pieces (little more for pan)
• 8 oz. semisweet chocolate chips
• 3/4 cup sugar
• 1 tsp. vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup all-purpose flour

Directions:

1. Preheat the oven to 350°F.
2. Line an 8-in. square pan with 2 pieces of aluminum foil or parchment paper. Let excess extend beyond the edges of the pan. Lightly butter the foil/parchment paper.
3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth.
4. Remove the pan from the heat and stir in the sugar and vanilla until combine. Beat in the eggs by hand, one at a time. Add the flour and stir energetically for 1 minute. (This step is important - you must time yourself for 1 full minute and stir vigorously until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.)
5. Scrape the batter into the prepared pan and bake until the center feels almost set - about 30 minutes. Do not over-bake.
6. Let the brownies cool COMPLETELY in the pan before lifting the foil or parchment and the brownies out of the pan.

1. Cut prepared and cooled brownies into coffin shapes, using a 3-in. coffin-shaped cookie cutter. Or, print a template for a coffin (I used this one) and cut out brownies with knife.

1. Pipe on rim of coffins with red decorating icing. Pipe "RIP" using white (or any color) decorating icing.