Chewy fudgy brownie bites, cut into the shapes of Halloween delights, are the perfect treats for any Halloween get-together. This recipe makes a big sheet of thin chocolate brownies that are sturdy enough to cut into shapes. You can use any shaped cookie cutter you like, but we loved the cute cats, and bats or sugar-dusted ghosts make great cut-outs too. Just be sure you use a cutter that doesn’t have too many thin parts to it, or the brownie might break. This brownie-cookie does best when cut into fatter shapes (which we learned when cutting out the cats!).

And it doesn’t end there, you can easily turn these into ice cream sandwiches. Cut out your favorite shapes and freeze them in a single layer on a baking sheet. Spread softened ice cream into a 3/4-inch thick layer in a baking pan. Freeze until hard, then use the same cutter as you used for the brownies to cut the ice cream into shapes. Sandwich the ice cream with the brownie cutouts and freeze again until firm. YUM!

Whatever you do, don’t toss the brownie scraps. Just chop them up into smaller pieces and put them in a zippered plastic bag, then freeze them. They are perfect for making brownie sundaes with a scoop of ice cream, some chocolate sauce, and a dollop of whipped cream!

Recipe: Chewy Chocolate Cut-Out Brownie Cookies

Makes about 2 dozen (But depends on the size and shape of the cutter

Ingredients:

• 3/4 cup unsalted butter
• 8 oz. bittersweet chocolate, finely chopped
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon fine sea salt
• 1 1/2 cups all-purpose flour
• 1/4 cup Dutch-process cocoa powder

Instructions:

1. 1. Preheat the oven to 350°F. Butter or spray and line a 12- x 17-inch rimmed baking sheet with parchment so that 2 edges come up the long sides.
   2. In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. Remove from the heat and stir in the sugars with a whisk. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla and salt.

1. 1. Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until blended. Spread the mixture into the prepared pan.

1. 1. Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Transfer to a wire rack to cool. When cool, slide the brownie onto a work surface. Using your favorite shaped cookie cutter (see note above), cut out as many brownie cookies as possible.