Tuesday, November 1, 2016

Tombstone Brownies

Pin It Tombstone Brownies

Tombstone removed from molds and cooling
I bought Wilton tombstone molds for Halloween baking and used a recipe from I Am Baker (link below) that I made back in January. The brownies are moist, dense and have a rich chocolate flavor profile. I made a double batch and added 1/2 cup of chocolate chips and 1/2 cup chopped walnuts. I share the recipe below.

Brownies baked and cooling

1 cup Granulated Sugar

1/3 cup Unsweetened Cocoa Powder

1/2 cup King Arthur All Purpose Flour

1/4 teaspoon Coarse Salt

1/4 teaspoon Baking Powder

1/2 cup Ghirardelli SemiSweet Chocolate Chips

1/2 cup Chopped Walnuts

2 Large Eggs

1/2 cup, 1 stick Butter, melted and cooled

1 teaspoon Pure Vanilla Extract

Tombstone Brownie

Heat oven to 350 degrees.

In a large bowl and using a whisk or spatula, sift together the sugar, cocoa powder, flour, salt and baking powder; set aside.

In a small pan on low, melt butter. Remove from heat and cool for about 10-15 minutes.

In a medium bowl, beat eggs and vanilla extract.

Tombstone Brownies
Pour egg mixture into cocoa powder mixture and stir with spatula.

Pour in melted butter into brownie mixture and incorporate with spatula until combined.

With a spatula gently fold in chocolate chips and walnuts.

Butter an 8-inch square baking pan and spread batter evenly using offset spatula or knife.

Tombstones going in the oven
Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Let brownie rest on cooling rack for 30-45 minutes. After 15 minutes, run a knife around the edges.

I filled some of the tombstones RIP and two swirl decorations with royal icing I had leftover from Halloween baking, but you can leave as is or sprinkle a little powdered sugar if you wish.

I prefer the brownie plain since it has chocolate chips and walnuts and that is flavor enough for me.

For this brownie recipe, please visit I Am Baker:


-Sophia/Two Frys

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