Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon non-alcoholic vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- 12 chocolate sandwich cookies (crushed for dirt)
- 10–12 rectangular shortbread cookies (for tombstones)
- 1 tube of black decorating icing
- 1/2 cup chocolate frosting
- Optional: Candy pumpkins or gummy worms
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or line it with parchment paper.
- In a large bowl, mix the melted butter and sugar together until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the non-alcoholic vanilla extract.
- Sift the cocoa powder, flour, salt, and baking powder into the wet ingredients. Stir gently until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25 to 30 minutes. A toothpick inserted into the center should come out with a few moist crumbs.
- Let the brownies cool completely in the pan. This is very important so the decorations don’t melt.
- While the brownies cool, write “RIP” on the shortbread cookies using the black icing. Let them dry for a few minutes.
- Place the chocolate sandwich cookies in a plastic bag and crush them with a rolling pin until they look like soil.
- Spread a thin layer of chocolate frosting over the cooled brownies.
- Sprinkle the crushed cookie “dirt” over the top of the frosting.
- Cut the brownies into rectangles. Cut a small slit in each brownie and insert a tombstone cookie so it stands upright.
- Add candy pumpkins or gummy worms around the tombstones for extra detail.
- Cook Time: 45 minutes