Black Cat Brownie Recipes

KITTY CAT BROWNIES

Steps:

• Heat oven to 350°F. Line 2 (8-inch or 9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
• Make brownie batter as directed on box. Divide batter evenly between pans.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
• Lift foil and brownie from pan; carefully remove foil. Cut 1 round as shown in diagram. Arrange uncut round and the pieces, top sides down, on large tray or foil-covered cardboard, 18x12 inches, to form cat. Frost cat, attaching pieces with small amount of frosting.
• Cut thin slice from bottom of each yellow gumdrop; use slices for eyes. Cut thin slice from green gumdrop; use to make pupils. Use black gumdrop for nose and shoestring licorice for whiskers, mouth and from paws. Attach 3 candy corn on each paw for claws. Store loosely covered.

SCAREDY-CAT BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.
• Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.
• Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate until chocolate is set, 5 minutes. Using parchment, lift cake from pan and cut into 16 squares. Decorate with icing pens.

BLACK CAT BROWNIE

Steps:

• Line two 9-in. round baking pans with parchment; coat with cooking spray and set aside., Prepare brownie mix batter according to package directions. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; remove parchment., For cat's body, place 1 brownie circle on a covered board. From 1 side of the remaining brownie, cut a 1-in.-wide crescent-shaped slice; position tail on board. From the center of the opposite side, measure 2-3/4 in. toward the center. Make a vertical cut, forming a small half circle; cut in half and trim if desired, forming 2 ears. Position brownie with the flat side against the cat's body; trim sides of brownie as needed, forming the head. Add the ears. , Frost cat. Flatten yellow gumdrops. Cut 2 thin rounds from green gumdrop; position yellow and green gumdrops for eyes. Press black gumdrop into frosting for nose. Cut licorice into desired lengths for whiskers and a mouth; press lightly into frosting. Arrange candy corns at base of cat for toes.

HALLOWEEN BLACK CAT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate or freeze cake 30 to 60 minutes or until firm.
• Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake as shown in diagram; arrange pieces on serving tray. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

BLACK CAT COOKIE POPS

Steps:

• In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, cocoa, baking powder and salt until blended. On lightly floured surface, shape dough into 6x21/2-inch roll. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
• Heat oven to 350°F. Spray cookie sheet with cooking spray. Unwrap dough; cut into 1/4-inch slices. On cookie sheet, place cookies about 1 inch apart. Carefully insert lollipop stick into bottom of each cookie.
• Bake 12 to 15 minutes or until set. Cool 10 minutes; remove from cookie sheet to cooling rack. Cool completely.
• Using chocolate topping, attach peppermint patty pieces for ears, candy corn for eyes, chocolate candies for nose and licorice pieces for whiskers on each cookie.

BLACK CATS

Steps:

• Cut licorice strands into 24 (1/2-inch) pieces for whiskers and 4 (4-inch) pieces for tails.
• Using icing to secure candies, make face on top of each cake roll. Use black gumdrops for ears, baking bits for eyes and nose, and licorice for whiskers. Poke licorice in back end of each for tail.
• Let stand 5 minutes to set.