Last week we told you how to create our scary Eye-Popping Soup and this week we thought we'd share another holiday favorite for your sweet tooth. These Chocolate Pumpkin Pecan Browines are a Halloween-themed treat that are sure to be a hit at your spooktacular bash and are a great seasonal variation from the classic chocolate brownie. If you're familiar with baking already this recipe should be a snap, so let's take a look a what you'll need to construct this decadent delight:

Pumpkin Batter Ingredients:

• 1 tsp Unsalted butter; softened
• 3 oz Cream cheese; softened
• 1/2 cup Sugar
• 1 Egg
• 1/3 c Canned pumpkin puree
• 1 tsp Pure vanilla extract
• 1/2 tsp Cinnamon
• 1/2 tbsp Ginger
• 1 tbsp All-purpose flour

Chocolate Batter Ingredients:

• 3/4 cup Semi-sweet chocolate chips
• 3/4 cup Unsalted butter; softened
• 4 Eggs
• 1 1/2 cups Sugar
• 1 tsp Vanilla
• 1/4 tsp Salt
• 1 1/3 cups All-purpose flour
• 1 cup Chopped pecans

Instructions:

Preheat oven to 350° F. Grease and line a rectangular baking pan, approximately 8in x 12in, with greaseproof or parchment paper. To make the pumpkin mixture beat all the ingredients together until smooth and then keep to one side. For the chocolate mixture combine the butter and chocolate together, either in a bowl over a pan of simmering water or gently in the microwave. In a separate bowl beat together the eggs, sugar and vanilla extract with an electric hand whisk until thick and creamy. Then mix in the melted chocolate and butter. Finally, stir in the flour, salt and pecans.

Pour the chocolate mixture into the lined baking tin and level off the surface. Using a tablespoon drop dollops of the pumpkin mixture over the top, and then using the back of a table knife loosely swirl it into the chocolate mixture. Place the combined batter in the oven and cook for about 25 minutes, until the top has cracked and the center is set. Leave to cool in the baking pan for 40-45 minutes before cutting into bite-sized squares.

Full prep and cool time: 1 hour, 15 minutes

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Whether you're planning a spooktacular party at home, or bringing a scary dish along to a social gathering, we have a particularly shocking recipe that'll be sure to frighten one or two trick-or-treaters from the table.

This Eye-Popping Soup will be sure to give your guests the willies as it stares directly into their very souls! This recipe is simple to create so let's take a look a what you'll need to construct this eerie creation:

Eye-Popping Soup Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 2 cans crushed tomatoes (28 ounces each)
• 1 quart chicken stock
• 3 sprigs oregano or marjoram
• 1/2 cup half-and-half
• Coarse salt and freshly ground pepper
• 6 pitted black Kalamata olives
• 2 sprigs fresh rosemary
• 4 fresh chives, cut into 1-inch pieces
• 1 pound bite-size bocconcini (mozzarella balls)
• 1 jar small pimiento-stuffed olives

Instructions:

Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent for about 6 minutes. Add wine and cook until most of the liquid has evaporated for about 1 minute. Add tomatoes, stock, and oregano, then bring to a boil. Reduce heat and simmer gently until thickened for about 45 minutes. Using a slotted spoon, remove herbs and puree soup in small batches until smooth. Return to the pan and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Then it's time to make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Now time for the creepy eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Halve each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs. Ladle hot soup into shallow bowls and float 4 or 5 eyeballs in each soup, then place a bug on rim of each bowl.

Full prep and cool time: 1 hour

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