Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan with non-stick cooking spray or line with parchment paper.
Step 2: Prepare the brownie batter according to the package instructions, ensuring the mixture is smooth and well-combined.
Step 3: Pour the batter into the prepared pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Step 4: Allow the brownies to cool completely in the pan. For the cleanest cuts, place the cooled pan in the refrigerator for 30 minutes before slicing.
Step 5: Cut the brownies into 24 small squares or rectangles and place them on a sheet of parchment paper.
Step 6: Melt the white candy melts or chocolate chips (with coconut oil) in the microwave in 30-second bursts, stirring until completely smooth.
Step 7: Transfer the melted chocolate to a piping bag or a plastic bag with a tiny corner cut off.
Step 8: Pipe the chocolate in a zig-zag ‘bandage’ pattern across each brownie bite, leaving a small horizontal space for the eyes.
Step 9: Place two candy eyes in the open space of each brownie bite while the chocolate is still wet.
Step 10: Let the chocolate set completely at room temperature or in the fridge for 10 minutes before serving.