Graveyard Brownies

October is back! This is an exciting month for me as it will be my brother’s wedding this year and is the one year mark until my own wedding (lots of celebrating)! BUT it is also the mark of the month of Hallowe’en!!! And with that comes the fun and freaky bakes!

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I thought I would start this years count down to the ghostly holiday with a graveyard make of brownies. I love this bake because it is not only very spooky themes, but as an archaeologist who specialises in skeletons, I spend a lot of my time in cemeteries as well. This is a super simple and easy recipe based on a childhood favourite of mine that makes a fun treat for any Hallowe’en party!

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If you want to check out some of last years Hallowe’en bakes here are a few links to some of my favourites: Pumpkin and Monster Rice Krispie Treats and Spooky Spider Cookies!

Hope you find them faBOOlous!

Graveyard Brownies

This recipe makes 12 large brownies at 349 calories per brownie.

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Ingredients:

Brownies

  • 1/2 cup butter (softened)
  • 1 cup white sugar
  • 1/4 cup cocoa powder
  • 2 eggs
  • 2/3 cup all-purpose or plain flour
  • 1/2 cup chocolate chips (I used a mix of dark and white chocolate)

Topping

  • 1.5 cups icing sugar
  • 1.5 Tbs cocoa powder
  • 1/4 tsp. vanilla
  • 4 Tbs melted butter
  • 2 Tbs milk
  • 6 rectangular biscuits, divided in half (I used custard creams and bourbons)
  • candy corn pumpkins (optional)

Preparation:

  1. Line a baking tray about 8″ x 10″ with baking paper and preheat the oven to 190C/375F.
  2. In a large mixing bowl, cream together the butter, sugar and cocoa powder.
  3. Add the eggs one at a time, beating thoroughly after each addition.   DSC_0367
  4. Add flour and mix until just combined.
  5. Fold in chocolate chips.                                               DSC_0368
  6. Pour mixture in the baking tray and smooth out evenly.          DSC_0369
  7. Bake for 20-25 minutes, until top and edges of crisped and an inserted toothpick comes out with a bit of chocolate still on it.                     DSC_0370
  8. Let brownies cool completely while you make icing.
  9. In a large mixing bowl, combine the icing sugar, cocoa powder, vanilla, melted butter and milk. Stir until completely combined.
    • If the icing becomes too stiff add some extra milk one tablespoon at a time
  10. When the brownies are completely cool, remove from baking pan.
  11. Spread icing evenly across top of brownies.
  12. Place the biscuit halves evenly across the brownies (you can use extra if you want to cut the brownies smaller).
  13. Add candy corn pumpkins for decoration.
  14. Cut into 12 even slices and serve.

Hope you enjoy the brownies as much as we have!

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Here is an easy to print version:

Graveyard Brownies

Ingredients:

Brownies

  • 1/2 cup butter (softened)
  • 1 cup white sugar
  • 1/4 cup cocoa powder
  • 2 eggs
  • 2/3 cup all-purpose or plain flour
  • 1/2 cup chocolate chips (I used a mix of dark and white chocolate)

Topping

  • 1.5 cups icing sugar
  • 1.5 Tbs cocoa powder
  • 1/4 tsp. vanilla
  • 4 Tbs melted butter
  • 2 Tbs milk
  • 6 rectangular biscuits, divided in half (I used custard creams and bourbons)
  • candy corn pumpkins (optional)

Preparation:

  1. Line a baking tray about 8″ x 10″ with baking paper and preheat the oven to 190C/375F.
  2. In a large mixing bowl, cream together the butter, sugar and cocoa powder.
  3. Add the eggs one at a time, beating thoroughly after each addition.
  4. Add flour and mix until just combined.
  5. Fold in chocolate chips.
  6. Pour mixture in the baking tray and smooth out evenly.
  7. Bake for 20-25 minutes, until top and edges of crisped and an inserted toothpick comes out with a bit of chocolate still on it.
  8. Let brownies cool completely  while you make icing.
  9. In a large mixing bowl, combine the icing sugar, cocoa powder, vanilla, melted butter and milk. Stir until completely combined.
    • If the icing becomes too stiff add some extra milk one tablespoon at a time
  10. When the brownies are completely cool, remove from baking pan.
  11. Spread icing evenly across top of brownies.
  12. Place the biscuit halves evenly across the brownies (you can use extra if you want to cut the brownies smaller).
  13. Add candy corn pumpkins for decoration.
  14. Cut into 12 even slices and serve.

 

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