Boneyard Brownies

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I must admit that the idea to make mini skull chocolate chips has been burning in my mind for about a year, and now it’s finally a reality. I made these with melting chocolate so they won’t necessarily hold up in a cookie, but they look amazing when used to top off some uber-delicious red velvet brownies. I made these Boneyard Brownies for this year’s fall issue of Spooky Little Halloween magazine along with three other recipes to round out a spooky cemetery picnic. It’s my festive version of an afternoon tea, with Death Grip Finger sandwiches, Dearly Depart-tea, a milk tea with brown-sugar jelly skulls, and a delicious Six Feet Under Salad that looks like dirt with worms!

Boneyard Brownies

Top off these gorgeous red velvet brownies with melted chocolate, crumbled sandwich cookies, and these adorable mini skull chocolate chips.
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Course: Dessert
Cuisine: Halloween Food
Keyword: brownies, chocolate, chocolate skulls, cookie crumble, red velvet
Servings: 16



  • 1 cup all purpose flour
  • 3 tbsp cocoa powder
  • ½ tsp. salt
  • ½ cup butter, room temperature
  • 1 cup sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 1 tbsp. red food coloring
  • 1 cup milk chocolate melting wafers, divided I used Stover & Company
  • 8 Oreo cookies, crumbs
  • chocolate skull chips (garnish) (See the how to below)


Skull Chips (Make ahead)

  • Place ½ cup of the milk chocolate melting wafers into a small piping bag and secure with a rubber band. Melt in the microwave according to package directions.
    Snip the end of the piping bag and pipe small amounts into a tiny skull mold (listed above) and place in a freezer for 3-5 minutes. Unmold and repeat with remaining chocolate, microwaving the chocolate on half power in 30 seconds intervals to re-melt when the chocolate begins to harden.

Red Velvet Brownies

  • Preheat oven to 350℉ and line a 8 x 8 x 2-inch brownie pan with parchment paper.
  • Pulse Oreo cookies in a food processor until coarse crumbs form and set aside.
  • Cream together the butter and sugars in a stand mixer.
    Lightly whisk the eggs, vanilla extract and red food coloring in a small bowl and add to the stand mixer and process on low until incorporated.
    Sift flour, cocoa powder and salt into a medium bowl and add it to the stand mixer and process on low until flour is incorporated. Take care to not overmix.
    Pour batter into the prepared pan and bake at 350℉ for 30-40 minutes, or until a toothpick comes out clean.
  • Remove brownies from oven and sprinkle the remaining ½ cup chocolate chips over the top of the brownies. Let it sit for 2 minutes to melt the chips and then smooth the chocolate with the back of a spoon. Sprinkle cookie crumbs over the melted chocolate and allow to cool for 15 minutes. Garnish with chocolate skull chips over the cookie crumbs and allow to cool completely.
    Cut into 16, 2-inch brownies.

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