A Halloween Dessert, Part 1: Monster mash your way into the kitchen. Make a pan of brownies (from a mix if your days are as short as mine). Sprinkle with walnuts and M&M’s (if your days are as gluttonous as mine). Then, here is the hard part, let them cool completely. Overnight if you can handle it. Otherwise the brownies will be too soft and fudgey to cut with the cookie cuter. When they are cool, cut the pan of brownies into four large squares and carefully remove them from the pan with a spatula. Cut out brownie bats from each of the squares with a cookie cutter and set the scraps aside. Dig in.
Part 2: Brownie Truffles
Take the scraps from the bat cutouts and form them into small balls. There is so much ooey gooey goodness (i.e. fat and sugar) in brownies that they will hold together with a little smashing. Next, cast the spell of ganache: Place half a cup of finely chopped semisweet chocolate in a bowl. Bring half a cup of heavy cream to a simmer and pour it over the chocolate. Let it sit for one minute and then stir until—like magic—it is a silky glaze. You will think that you did something wrong at first as it will look thin and seem like it will not come together. Just keep calm and carry on. It will eventually turn into a rich, smooth chocolate sauce. Let it stand five minutes to thicken.
Then using 2 forks dip and turn each brownie bite in the ganache. Take care to let it drain a second and tap the fork against the bowl to help remove the excess ganache. Then place on a plate or waxed paper to set up. I did half of mine with colored sprinkles and the other with coarse salt. Place in the fridge to set up for 30 minutes, then go make people scream with delight. Happy Halloween Week!