I am headed to a halloween party and I created a spooky version of these brownies to bring along for the host. Cheers witches!

Instructions:

• 1 1/2 cups sugar
• 1/2 cup butter
• 1/2 teaspoon salt
• 1 teaspoon gluten-free vanilla extract
• 3/4 cup (2 1/2 ounces) baking cocoa
• 3 large eggs
• 3/4 cup gluten-free multi-purpose flour (Note: I recommend King Arthur brand)
• 1 teaspoon baking powder
• 1 cup M&Ms semi sweet chocolate candies
• 6-10 candy eyeballs

Instructions:

1. Preheat the oven to 350°F. Grease an 8″ square pan.
2. Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.
3. If you’ve heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.
4. Blend in the flour or flour blend and the baking powder. Stir in the 3/4 of the M&Ms.
5. Pour the batter into the prepared pan, spreading it to the edges.
6. Using remaining M&Ms and candy eyeballs carefully place on top of brownie batter.
7. Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
8. Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.

Yields 16 brownies

Allergen information:

• This recipe is gluten free.
• This recipe is nut free.
• This recipe is vegetarian.

Nutrition information:

Photograph: