Ingredients
Scale
- Prepared brownie batter for an 8” pan
- 12 Milano cookies
- Black decorating gel
- 12 candy pumpkins
- 1 cup powdered sugar
- 1/4 cup butter (salted or unsalted), softened
- 2 teaspoons milk
- Green food coloring (a few drops, to reach desired color)
Instructions
- Line an 8” baking pan with parchment paper, leaving overhang for easy removal.
- Pour brownie batter into the pan and smooth into an even layer. Bake as per recipe instructions.
- Let brownies cool completely. Lift them out using parchment paper and cut into rectangles (4×3 for 12 pieces).
- Mix frosting ingredients in a bowl for 2 minutes until light and fluffy. Adjust thickness with powdered sugar or milk. Add green food coloring.
- Use black edible gel to write “R.I.P.” on Milano cookies. Optionally trim the bottom edge for shorter headstones.
- Press each cookie into a brownie as a headstone.
- Spoon green frosting near the headstone and place a candy pumpkin on top.
Notes
- Use store-bought brownie mix for convenience.
- Adjust frosting consistency as needed.
- Decorate with extra Halloween-themed candies if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg