Halloween Brownies

Prepare: Preheat oven to 350°F. Line a 9x13" baking pan with parchment paper and lightly spray with cooking spray. I like to leave enough parchment paper to easily lift them out.
Whisk the wet ingredients: In a large bowl, whisk 1 cup melted butter, 2 Tablespoons vegetable oil, 2 cups sugar, and 1/2 cup brown sugar. Add 4 eggs and 4 teaspoons vanilla and whisk for about a minute.
Add the dry ingredients: Next, add 1 cup flour, 1 cup cocoa powder, and 1 teaspoon salt. Stir just until barely combined. Add 1 cup chocolate chips and stir until smooth. Be careful to not over mix.
Bake: Bake for 25-30 minutes or until a toothpick comes clean. Be careful not to overbake.
Cool: Let cool 30 minutes, then lift brownies out of pan using the parchment that is overhanging. Cool completely on wire rack, then cut into 24 pieces. For spider webs, cut into squares; for mummies and ghosts, cut into rectangles.

Melt white chocolate: Put white chocolate in a microwave-safe bowl and cook on low power in 15–20 second intervals, stirring after each interval, until smooth.
Make mummies: Add melted white chocolate to a zip top baggie and cut off a small corner. Pipe ribbons of chocolate back and forth to create a mummy pattern, and decorate with candy eyeballs before the chocolate sets.

Melt white chocolate: Put white chocolate in a microwave-safe bowl and cook on low power in 15–20 second intervals, stirring after each interval, until smooth.
Make spider webs: Add melted white chocolate to a zip top baggie and cut off a small corner. Pipe long lines in corners of square brownies, then connect with more lines of chocolate to create a web shape.

Melt white chocolate: Put white chocolate in a microwave-safe bowl and cook on low power in 15–20 second intervals, stirring after each interval, until smooth.
Make ghosts: Spoon a dime sized circle onto the brownie and use the back of a rounded spoon handle to “smear” the middle downward. Decorate with candy eyeballs before the chocolate sets.