Makes about 2 dozen scary coffin brownies for Halloween!
1 lb (2 cups) salted butter melted, cooled
7 large eggs
4 cups cane sugar
1 teaspoon salt
1 tablespoon vanilla
2 cups cocoa powder
2 1/2 cups all-purpose flour
Confectioner’s sugar icing:
1 cup powdered sugar
2-3 teaspoons milk
- Spray a half sheet pan with cooking spray. Heat oven to 350°F.
- Melt the butter in a saucepan over low heat or in a glass bowl in the microwave and let it cool.
- Beat the eggs in large mixing bowl with an electric mixer until smooth.
- Add sugar, salt, and vanilla and beat until smooth. Add cocoa powder and beat until well blended.
- Add the butter, then the flour, and mix until well blended and smooth, scraping down sides as needed.
- Spread batter into prepared pan and bake for 25 minutes; it should be set in the center. (Don’t overbake.) Remove pan from oven and let cool completely.
- Cut the brownies along the width of the pan about 2 inches apart. Then make two cuts down the length of the pan, cutting the strips into thirds. Lift the brownie rectangles out of the pan. Trim each rectangle into coffin shapes.
- Decorate coffins by piping them with confectioner’s sugar icing or royal icing. If you don’t have a piping bag, fill a ziplock bag with the icing and snip off a small piece of the corner of the bag. Twist the bag so the icing doesn’t come out the top; squeeze the bag so the icing comes out of the hole. (To make icing, whisk together the confectioner’s sugar and milk in a small bowl until smooth.)