Get the Recipe: Graveyard Brownies
Dare to dig in! These Graveyard Brownies are so rich and fudgy, it’s scary. Top them with cookie “headstones” and crushed Oreo “dirt” for the ultimate Halloween treat.
Ingredients
Brownies
- 2 cups (340 g or 12 ounces) good quality bittersweet chocolate, chopped (or chocolate chips)
- 1 cup (226 g or 2 sticks) unsalted butter, cut into quarters
- ⅓ cup (32 g) unsweetened cocoa powder, (Dutch process cocoa works too)
- 1 teaspoon espresso powder, or instant coffee
- 5 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- 1 Tablespoon pure vanilla extract
- ¾ teaspoon salt
- 1 ¾ cup (218 g) all-purpose flour
Topping
- 1 cup (120 g) confectioners’ sugar, sifted
- 2 Tablespoons unsweetened cocoa powder, (Dutch process cocoa works too)
- 2 Tablespoon water
- Pinch of salt
- ½ cup Oreo cookie crumbs
- Bone sprinkles
- 18 Milano cookies
- Black icing
Instructions
Brownies
- Preheat oven to 350° F. Line an 9x13-inch metal baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally (see notes for microwave method). Remove pan from the heat and whisk in the cocoa and instant espresso. Set aside to cool slightly.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in chocolate mixture into the egg mixture (you can also stir it in by hand).
- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined. If the batter is too thick to spread, add 1 to 2 Tablespoons milk.
- Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 25 to 30 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven.
- Cool on a wire rack to room temperature, about 2 hours.
Topping
- Once the brownies are cooled, make the chocolate icing on top. Whisk together confectioners’ sugar, cocoa powder, water and a pinch of salt. Spread over cooled brownies.
- Sprinkle Oreo crumbs on top of the icing for the “dirt.” Scatter bone decorations on top.
- Use the black icing to write “RIP” on Milano cookies. Gently press them into the brownies. If it’s difficult to press them into the brownies, use a knife to make a cut halfway through the brownies and insert the cookie there.
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Serving: 1brownie, Calories: 383kcal, Carbohydrates: 50g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 74mg, Sodium: 119mg, Potassium: 179mg, Fiber: 3g, Sugar: 36g, Vitamin A: 391IU, Calcium: 27mg, Iron: 2mg