1. Preheat oven to 350°F and grease a 9x13-baking dish with nonstick cooking spray. Mix the flour, sugar, cocoa powder, baking powder and salt together in a large bowl until combined. Whisk the Ripple Chocolate Plant-Based Milk, coconut oil and vanilla in a small bowl until combined. Add wet ingredients into dry ingredients and mix until just combined. Pour the batter evenly into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Transfer to a wire rack and let cool completely.

2. Crumble brownie into a large bowl. Using a heaping tablespoon at a time, form the brownie into balls and transfer to baking sheet lined with parchment paper. Repeat with the remaining brownie. Refrigerate until firm, about 30 minutes.

3. Meanwhile, microwave the chocolate chips in a medium microwave-safe bowl in30-second increments, stirring between each increment until melted and smooth. Mix 1/4 cup of melted chocolate and food coloring together in a small bowl until combined. Transfer to a piping bag, and cut off a small tip.

4. Dip each ball into melted white chocolate using a fork. Return the chocolate-covered balls to the baking sheet. Pipe red chocolate mixture on top of balls to resemble the veins in an eye. Place 1 candy eyeball on top of each ball. Allow to harden completely at room temperature. Keep refrigerated until ready to serve.