I’m having so much fun with the #GreatHallowTweet bloghop! These Milan tombstone brownies were actually the first idea I had when I was trying to decide on what Halloween treats to make. The actual “tombstones” are based on the Milan cookies I made for the July Daring Baker Challenge, except I halved the recipe and filled them with a chocolate-pumpkin ganache. I whipped up some very basic brownies to place the cookies on top of, but you can add anything in to the brownie mix that you like – chocolate chips or chunks, nuts, etc. My photo was taken before I completed the decorating, but make sure to adorn the tops of your brownies with other spooky decorations! Here are a few ideas of things to add:
- Green frosting for “grass” around the tombstone
- Crushed Oreos for “dirt” on top of the brownie
- Green-colored coconut for “grass”
- Pumpkin or candy corn candies
- Gummy worms or spiders
Here’s what you’ll need!
- 6 Tbsp unsalted butter
- 1 1/4 cups powdered sugar
- 3 egg whites
- 1 Tbsp vanilla extract
- 1 Tbsp lemon extract
- 3/4 cups all purpose flour
- 1/4 cup heavy cream
- 3 ounces semi-sweet chocolate, chopped
- 1 Tbsp pumpkin
- 2 cups sugar
- 1 1/2 sticks softened (almost melted) unsalted butter
- 1/2 tsp salt
- 3 eggs
- 1 cup cocoa powder
- 1 cup flour
First, whip up the brownies. Preheat the oven to 350 degrees and grease a 9×9″ baking pan. In a large bowl, combine the sugar, butter, and salt. Whisk in the eggs one at a time. Stir in the cocoa powder and flour, and anything else you’d like to add into the batter.
Spoon the batter into the baking pan.
Bake 25-30 minutes or just until set – but don’t turn off the oven; we’ll need it for the cookies!
Next, start on the cookies. Using a mixer, cream the butter with the sugar. Add in the egg whites gradually, and then mix in the lemon and vanilla extracts.
Add in the flour.
With a 1/4″ tip, pipe 1″ portions of the batter spread 2″ apart onto parchment-lined cookie sheets.
Bake for about 10 minutes or until the edges become light golden brown. Let them cool on the pan for a few minutes before removing them.
To make the ganache, heat the cream in a small saucepan. Pour the hot cream over the chocolate in a small bowl, and then stir in the pumpkin. Set aside to cool.
While the cookies are still warm, cut them all in half.
Spread one of the halves with some of the ganache, and top with the other half. Repeat with the rest of the cookies. Decorate by piping spooky words on to the tombstones.
Cut the brownies into pieces, and then press a tombstone cookie into the top of each one!