Ingredients
Scale
- 1 box (18 oz) brownie mix (plus eggs, oil, and water as required by the box)
- 1 cup white chocolate chips or white vanilla frosting
- 1 teaspoon coconut oil (if using chocolate chips for melting)
- 24 edible candy eyes
- Optional: Black decorating gel for pupils
Instructions
- Preheat your oven according to the brownie mix instructions. Grease an 8×8 or 9×9 inch square baking pan or line it with parchment paper for easy removal. Prepare the brownie batter by mixing the dry mix with eggs, oil, and water. Pour the batter into the prepared pan and bake for 25 to 30 minutes. Ensure a toothpick inserted in the center comes out with just a few moist crumbs. Let the brownies cool completely in the pan before attempting to decorate.
- Once the brownies are entirely cool, lift them out of the pan using the parchment paper. Use a sharp knife to cut the block into 12 even rectangles. For cleaner cuts, wipe the knife blade between every slice. Space the brownies out on a piece of wax paper or a cooling rack so you have plenty of room to drizzle the “bandages” without them sticking together.
- Melt the white chocolate chips with a teaspoon of coconut oil in the microwave in 30-second intervals until smooth. Alternatively, put vanilla frosting into a piping bag fitted with a small flat petal tip or a simple round tip. Drizzle the white chocolate or frosting back and forth across each brownie rectangle in a zigzag motion, leaving a small gap near the top for the eyes. Immediately place two candy eyes in the gap before the chocolate sets. Allow the “bandages” to harden for about 15 minutes before serving.
- Cook Time: 40 minutes