Skeleton Brownie Cakelets

• 1 cup all-purpose flour
• 3/4 cup Dutch processed cocoa
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 cup butter, melted
• 1 cup sugar
• 2 large eggs
• 1/2 cup water
• Optional: 1 tsp anise extract, frosting for decorating

Preheat oven to 350°F. Prepare Skeleton Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat all the details of the pan. In a medium bowl, combine flour, cocoa, salt, and baking powder- set aside. Using a mixer with a paddle attachment, combine melted butter and sugar. Add eggs one at a time, blending mixture thoroughly between each addition. Add water and anise extract (optional) and blend until smooth. Slowly add flour mixture and combine thoroughly. Pour batter evenly into cavities of pan, filling each about ¾ full. Gently tap pan on counter top to remove air bubbles. Bake for 15-20 minutes or until toothpick inserted into the center of the cakes come out clean. Cool cakes in pan for 8 minutes before inverting onto a cooling rack. Repeat with remaining batter. Decorate as desired. Makes about 8 skeleton cakelets.