Ingredients
Scale
- 1 box of your favorite fudge brownie mix (plus eggs, oil, and water as required by the box)
- 1 can of chocolate frosting
- 1 tube of black decorating gel or black royal icing
- 12 large candy eyes
- Silver or grey decorating icing
- Optional: Edible gold luster dust or yellow icing for corner accents
Instructions
- Preheat your oven according to the brownie mix instructions. Grease a 9×13 inch baking pan or line it with parchment paper for easy removal. Prepare the brownie batter and bake until a toothpick comes out with just a few moist crumbs. It is crucial to let the brownies cool completely in the pan before attempting to cut them. If they are warm, the edges will crumble and the frosting will melt.
- Once cooled, lift the brownie slab out of the pan. Use a sharp knife to trim the rounded edges so you have a perfect rectangle. Cut the brownies into 12 equal-sized rectangles. Each one should look like a small, thick book. Place them on a wire rack or a clean parchment sheet for decorating.
- Spread a smooth layer of chocolate frosting over the top of each brownie. Try to make it look a bit “weathered” or textured to mimic old, worn leather. Do not worry about the sides; leaving the dark brownie exposed makes it look like the aged pages of an ancient book.
- Take one large candy eye and place it on the right-hand side of each brownie, centered vertically. This represents the iconic eye on Winifred’s spell book. Press it down gently into the frosting so it stays secure.
- Use the black decorating gel or icing to draw a circle around the candy eye. Then, pipe small “stitches” (short horizontal lines) along the left edge of the brownie and around the eye. Use your silver or yellow icing to add small decorative swirls or “locks” on the corners of the book. Let the icing set for at least 30 minutes before serving.
- Cook Time: 45 minutes