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Cookie Girl presents delicious Hallowe'en treats

Cookie Girl, aka Xanthe Milton, gives a fairy-tale twist to Hallowe'en with Chocolate Brownie Cemetery and Bonfire Cupcakes


Posted: 6 October 2010
by Lucy Phillips


 3 of 4 

Chocolate brownie cemetery

400 g/14 oz dark chocolate, broken into small pieces
375 g/13 oz unsalted butter, room temperature
500 g/1 lb 2 oz sugar
6 large eggs, beaten
225 g/8 oz flour
1 dsrtsp vanilla extract

For the decoration

desiccated coconut
green food colouring paste
icing sugar
black extra food colouring paste
5–7 white marshmallows

1. Preheat the oven to 170°C/325°F/Gas 3. Grease a 23 x 30cm/9 x 12in baking tin and line it with baking parchment.
2. Melt the chocolate in a bowl over a pan of simmering water or in a microwave – be careful not to burn
it if you use a microwave.
3. Cream the butter and sugar until light and fluffy, then add the melted chocolate and beat well. Mix in the
eggs and beat thoroughly before adding the flour and vanilla.
4. Pour into the baking tin, smooth with a spatula and bake in the centre of the oven for 25–30 minutes.
They should look dry on the top but be still a little uncooked in the middle – they will continue cooking
as they cool. Take the tray out and leave the brownies to cool.
5. Once the brownies are cool, cut them into tombstone shapes with a sharp knife. Mix a dab of green colouring with a teaspoon of water and use this to colour the coconut. Then create a layer of coconut ‘grass’ on the serving plate.
6. Mix the icing sugar with a dab of black colouring and a few drops of water to give a piping consistency. Using a plain nozzle, pipe ‘RIP’ and some crosses on the tombstones and arrange them on the dish – it’s helpful to have something with high sides they can lean against. Put dots of black colouring in the marshmallows to make eyes and tuck them behind the tombstones.

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