|Tombstone removed from molds and cooling|
|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
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.
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|
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: