Halloween Brownies with Candy Eyes

Preheat oven 170 C /340 F. Line a 9 x 9-inch square baking pan with parchment paper.
Tip - Make sure the parchment has an overhang so you can pick the brownies out of the pan. This makes it easier to cut.
In a bowl, combine flour, cocoa powder, spices, and salt.
In a microwave-safe bowl or double-boiler, melt the chocolate and butter.
Tip - A double boiler means placing a bowl with chocolate over a saucepan with simmering water on medium heat. Make sure the bowl does not touch the pan or the steam does not go in the chocolate.
To the melted chocolate, add the sugar, followed by the eggs, one at a time.
Tip - It is very important to ensure that the eggs and chocolate are very well combined. So, add them one at a time and incorporate each well.
Next, add vanilla extract, coffee, and flour mixture. Mix well to incorporate.
Pour into the prepared baking pan and bake for 30 to 40 minutes.
Tip - You want the top to set but still be a bit moist. It's better to error on the side of moist under-baked brownies then over-baked brownies.
Reove from the oven and cool completely.

Heat all fudge ingredients in a microwave-safe bowl until melted.
Tip - You can also use a double boiler (explained above).
When all the chocolate is melted, continue to heat at 50% power for one more minute stirring at the 30-second interval.
Tip - if using double boiler heat for 2 minutes longer once melted.
Pour the glaze over the brownies and spread evenly.
Let set in the fridge for at least 3 hours. Then, cut into 16 squares.
Tip - Use a long utility knife and wipe the blade between each cut to get clean edges on the slices.
Brownies are best-served room temperature or warm.
Tip - When cold, the chocolate in the brownies sets hard making them appear dense and dry.
Add two candy eyes on each square.
Happy Halloween!

Ingredients