Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Brownies:

  3. 1/2 cup butter, chopped

  4. 2 ounces unsweetened chocolate, chopped

  5. 1 cup sugar

  6. 2 large eggs

  7. 1 tsp. vanilla extract

  8. 3/4 cup all purpose flour

  9. 1/2 cup chopped walnuts

  10. Frosting:

  11. 1/2 cup solid vegetable shortening

  12. 3/4 tsp. vanilla extract

  13. 2 1/2 cups powdered sugar, sifted, divided

  14. 2 tbsp. milk

  15. green food coloring

  16. Assembly:

  17. 10 regular sized Reese's peanut butter cups

  18. miniature marshmallow pumpkin candies

Instructions Jump to Ingredients ↑

  1. For Brownies:

  2. Preheat oven to 350 degrees. Grease the inside of an 8 inch square baking pan. Combine butter and chocolate in a small saucepan over low heat and melt until smooth, stirring frequently. Scrape the melted chocolate mixture into a medium bowl. Add sugar, eggs and vanilla and beat just until blended-don't overbeat. Stir in the flour and walnuts. Spread the batter evenly in the prepared pan. Bake brownies 30 minutes. Transfer the pan to a rack and cool completely.

  3. For Frosting:

  4. Combine the shortening and vanilla in a medium bowl and beat 30 seconds. Add 1/2 the powdered sugar and milk and beat until smooth. Beat in the remaining powdered sugar. Stir in the green food coloring to form a grass colored tint.

  5. Assembly:

  6. Frost the top of the brownies evenly with the frosting from above. Cut the brownies in 1/2 crosswise then cut across the first slice to form 10 rectangular bars. Remove the individual brownies from the pan. With a warm knife, cut off 3 sides of each peanut butter cup to form tombstones. Pipe R.I.P., etc. onto the face of the tombstones with frosting if desired. Stick the tombstones into the frosting at 1 long edge on each brownie. Press some of the marshmallow pumpkins into the frosting around the tombstones. Store in an airtight container until ready to serve.


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