Halloween Brownies!

1. Preheat oven to 325 °F.
2. Add the sugars and eggs to the bowl of stand mixer fitted with the paddle attachment; cream on high speed until light and fluffy.
3. Melt the butter by microwaving in heatproof bowl/container at 30 second increments, stirring between each, then add the chocolate and stir until its fully melted and combined with butter.
4. Turn down the speed of mixer to lowest and add butter/chocolate mixture, oil, and vanilla.
5. Sift together flour, cocoa, cornstarch, salt, and add to wet ingredients while the mixer is still on low speed. Mix just until combined.
6. Fold the 1/2 cup of chocolate chips with silicone spatula.
7. Grease and line the baking dish, pour in the brownie batter. For the cookies, use a no-spread cookie recipe, divide into desired quantities of colors, tint, roll, and refrigerate for 30 minutes before cutting out the desired shapes; refrigerate the cookie shapes before topping the brownie batter. Arrange the cookie cutouts on top of the brownie batter and bake on the middle rack for 40-50 minutes (until the crinkled top sets and the inserted toothpick comes out mostly clean but moist).
8. Cool to room temperature before removing from the dish, cut and serve!