Spooky Graveyard Brownies

Graveyard brownies decorated with tombstone cookies, gummy worms, and candy pumpkins.

These Graveyard Brownies are the most delicious Halloween treat made with fudgy chocolate brownies, cookie tombstones, gummy worms, pumpkin-shaped candy corn, and other spooky decorations. Get ready for some fun Halloween baking and celebrating!

Course Dessert

Cuisine American

Diet Kosher, Low Salt, Vegetarian

Prep Time 20

Cook Time 28

Decorating Time 10

Total Time 58

Servings brownies

Calories 468kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For Brownies

2 cups unsalted butter
12 ounces semisweet chocolate, chopped
⅓ cup vegetable oil
1 cup dutch process cocoa powder SEE NOTES
6 large eggs, room temperature
¾ cup light brown sugar
3 ½ cups powdered sugar
2 teaspoons vanilla extract
1 cup all purpose flour
½ teaspoon kosher salt
1 cup semisweet chocolate chips

To Decorate

1 to 2 tablespoons chocolate chips
9 Milano milk chocolate cookies, or other oval-shaped cookie
8 oreos, crushed
pumpkin shaped candy corn
gummy worms, cut in half
candy bones
candy eyes

Instructions

Preheat oven to 350 degrees F. Spray a 9x13 baking pan with nonstick spray and line with parchment paper.
Add butter to a large bowl. Microwave in 30 second intervals until melted. (About 1 ½ minutes with room temperature butter.)
Add chopped chocolate and vegetable oil to the melted butter. Stir until melted. If needed, microwave again in 30 second intervals until just melted. (About an additional 30 seconds.)
Add in the cocoa powder and whisk to combine. Set aside to cool.
In a large mixing bowl, add eggs and brown sugar. Vigorously mix until the sugar is fully dissolved, about 90 seconds.
Add in the powdered sugar and vanilla. Whisk until smooth with minimal lumps.
Pour cooled butter/chocolate mixture into the large mixing bowl with the eggs and brown sugar. Whisk to combine.
Using a rubber spatula, fold in the flour and kosher salt until no dry flour remains. Then, fold in the chocolate chips.
Pour batter into the prepared pan. Use a spatula to spread batter evenly from edge to edge. Bake for 38 to 45 minutes, or until 3 inches around the perimeter of the pan is set.
Allow brownies to cool for at least 90 minutes before removing from the pan and decorating.
To decorate: Prepare a small baking sheet by lining it with parchment paper. Place milano cookies on the baking sheet. Add 1 to 2 tablespoons of chocolate chips to a zip top bag. Microwave in 30 second intervals until melted and smooth. Cut a small corner off the bag and pipe “RIP” on the top half of each cookie. Place in the refrigerator until the chocolate hardens.
Stick Milano cookies spaced out on top of the brownies. Sprinkle crushed oreos at the base of each cookie to create a small mound of dirt. Decorate with pumpkin candy corn, gummy worms, candy bones, and candy eyes.

Notes

I highly recommend using "dutch-process" cocoa powder for this recipe. It creates a richer, moister, more decadent brownie. However, you can use regular cocoa powder if you're really in a pinch.
Don't over-bake the brownies. The inside might look a tad underdone, but they will solidify more as they cool. As long as 3 inches around the perimeter of the pan is set, the brownies should be fully cooked.

Nutrition