Almond Brownie Coffins


These rich, chocolaty brownie coffins will leave your Halloween party guests “dying” for more!

Photo by Johnny Miller

Photo by Johnny Miller

  • Yield: 12 coffins

  • Prep time: 20 min

  • Cook time: 30 min

  • Total time: 50 min


  • 2 Braswell Family Farms eggs (large), room temperature

  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan

  • 1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan

  • 1 teaspoon coarse salt

  • 1/2 cup unsweetened Dutch-process cocoa powder

  • 1 teaspoon pure vanilla extract

  • 3/4 cup granulated sugar

  • 1/4 cup packed light-brown sugar

  • 8 ounces dark-chocolate-covered almonds, chopped

  • 1 jar Pillsbury classic white frosting, or frosting of choice


  1. Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.

  2. Combine flour and salt in a small bowl. Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes. Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.

  3. Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. When brownies have cooled, cut into even coffin shapes.

  4. Fill a pastry bag fitted with the smallest plain round tip with white icing. Decorate brownies with small dots or decoration of choice.

Recipe adapted from Martha Stewart.