Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.

In a microwave-safe bowl, combine the butter and semisweet chocolate chips. Heat in 30-second intervals until smooth.

Whisk together the all-purpose flour, white sugar, brown sugar, Dutch-process cocoa powder, and salt in a separate bowl until well combined.

Add the eggs and vanilla extract to the melted chocolate mixture and stir until fully combined. Gradually fold in the dry ingredients.

Pour the brownie batter into the prepared baking pan and bake for 30-35 minutes. A toothpick should come out with a few moist crumbs.

Let the brownies cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Melt the white chocolate chips or candy melts until smooth and drizzle over each brownie.

Press two candy eyes into the center of each brownie while the chocolate is still warm.

Allow the decorated brownies to set for about 15 minutes at room temperature before serving.