Ingredients

The following ingredients have 4 Servings
  • 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 your desired color)

Instruction

  • Line an 8'' baking pan with parchment paper, leaving a little bit of overhang on the sides so that you'll be able to easily pull the brownies out of the pan. 
  • Pour brownie batter into the prepared pan and smooth it into an even layer. Bake according to recipe instructions.
  • Allow brownies to cool completely. Pull up on the parchment paper and transfer the brownies to a flat surface. 
  • Cut the brownies into rectangles. (I cut mine 4 x 3 to make 12 rectangle brownies).
  • Mix all of the frosting ingredients together in a bowl. Mix for 2 minutes until light and fluffy. (Add a little more powdered sugar to make the mixture thicker, or another dash of milk to make it thinner, as needed.) 
  • Mix in a few drops of green food coloring. Set aside.
  • Use the black (edible) gel pen to write the letter R-I-P on the top of each milano cookie. I also cut the very bottom edge off of my cookies to make the "headstones" a little shorter, but you don't have to. 
  • Press each cookie into the top of the brownie, as if it were a grave headstone. 
  • Spoon a a little green frosting onto the bottoms of the candy pumpkins and add them near the cookie.