Graveyard Brownie Bites

Graveyard Brownie Bites

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These chocolatey Graveyard Brownie Bites are fun Halloween treats. They’re easy to make and great fun for everyone. Get the kids involved dusting the tombstones, crushing cookies and squeezing on the blood for some spooky fun!

Brownie bites stacked three high on a wooden rack scattered with cookie crumbs in preparation for Graveyard Brownie Bites.

The two-bite brownie base is key for these tasty treats. They’re soft and chewy but hold up well to be decorated any way you’d like.

Thin chocolate wafer cookies are very versatile and in this recipe double as the dirt and tombstones. The tombstones are created by cutting the wafer into thirds, tapering the cut inward towards the bottom. The sides that get cut off are crushed and used for decorating as dirt. I was able to find edible candy bones but use what you can find. Spiders and worms would also be great choices. Finish by decorating with red decorator gel to mimic blood Wilton Red Gel from Amazon. The most important thing to remember is to have lots of fun creating a spooky sweet treat.

Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.

Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
Graveyard Brownie Bites
Print Recipe
    Servings Prep Time
    36 mini brownies 60-80 minutes
    Cook Time Passive Time
    12 minutes 60 minutes
    Servings Prep Time
    36 mini brownies 60-80 minutes
    Cook Time Passive Time
    12 minutes 60 minutes
    Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
    Graveyard Brownie Bites
    Print Recipe
      Servings Prep Time
      36 mini brownies 60-80 minutes
      Cook Time Passive Time
      12 minutes 60 minutes
      Servings Prep Time
      36 mini brownies 60-80 minutes
      Cook Time Passive Time
      12 minutes 60 minutes
      Ingredients
      Servings: mini brownies
      Instructions
      1. Preheat oven to 350°F.
      2. Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
      3. Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
      4. Whisk in the sugar, eggs, and vanilla until fully combined.
      5. Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
      6. Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
      7. Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
      8. Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
      9. Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
      10. Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
      11. Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
      12. Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
      13. Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
      14. Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
      Recipe Notes

      - I have used both pan preparation methods with similar results.  The key is to allow the brownie bites to cool completely in the pan before trying to remove them.  Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Ultimate Chocolate Almond Granola

      Ultimate Chocolate Almond Granola

      Ultimate Chocolate Almond Granola is scattered over yogurt and served with fresh strawberries in a shallow dish.

      Breakfast couldn’t be any better…

       

      I can call this Ultimate Chocolate Almond Granola for two main reasons. One, because it verges on being sinful with lots of almonds and chocolate. The second, because it has the most amazing crunchy clusters. It’s absolutely delicious with yogurt or almond milk. Toss on a few fresh berries and breakfast couldn’t be any better.

      A pink bowl filled with large flake oatmeal has almonds and strawberries scattered around it in preparation for Ultimate Chocolate Almond Granola.

      Yes, it’s made with sweetened condensed milk!

       

      You might think the sweetened condensed milk is over the top to use for granola, but I’m here to tell you it’s what makes this granola cluster up so well. It’s not nearly as sweet in the overall granola as you might think either. In fact, I find this amazing Chocolate Almond Granola has just the perfect hint of sweetness.

      Let’s have a closer look at the overall sugar content since we are using something different from the more commonly used maple syrup or honey. The overall sugar content is slightly less than if made with maple syrup and/or honey. Sweetened condensed milk contains 11grams of sugar per tablespoon, whereas maple syrup contains 12grams and honey has 17grams. So overall the total grams of sugar is less than if you used the same amount of honey or maple syrup. The downfall is that sweetened condensed milk contains some refined sugar along with its natural lactose, whereas honey and maple syrup are natural sugars. But I’m here to tell you, this granola is amazing and you’ll want to eat it straight from the jar. Enjoy!

      A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.

      A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
      Ultimate Chocolate Almond Granola
      Print Recipe
        Servings Prep Time
        10 cups 25 minutes
        Cook Time Passive Time
        50-55 minutes 2 hours
        Servings Prep Time
        10 cups 25 minutes
        Cook Time Passive Time
        50-55 minutes 2 hours
        A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
        Ultimate Chocolate Almond Granola
        Print Recipe
          Servings Prep Time
          10 cups 25 minutes
          Cook Time Passive Time
          50-55 minutes 2 hours
          Servings Prep Time
          10 cups 25 minutes
          Cook Time Passive Time
          50-55 minutes 2 hours
          Instructions
          1. Preheat oven to 275℉.
          2. In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
          3. In a large bowl stir together oatmeal, almonds, cocoa and salt.
          4. Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
          5. Spread out evenly onto a large baking sheet.
          6. Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
          7. Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
          8. Store granola in an airtight container at room temperature or freeze for up to a month.
          Recipe Notes

          I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate.  Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Chocolate Ganache Sandwich Cookies

          Chocolate Ganache Sandwich Cookies

          We all need a little love,

          What better way to show a little love than with homemade Chocolate Ganache Sandwich Cookies. The day of love is almost upon us and this year I ’ll be sharing my heart in cookie form. And not just any cookie, Chocolate Ganache Sandwich Cookies!  These gorgeous cookies will win the heart of your Valentine with just one bite. 

          Rolled chocolate cookie wafers get sandwiched together with a rich chocolate ganache and then drizzled with even more chocolate. These cookies are made with love and are not only beautiful but perfect for sharing and giving.  Because after all, cookies make the world a better place.

          Be creative!

          This recipe is relatively simple, however, they do take some time to prepare, assemble and decorate.  I chose heart shape Amazon Heart Shape Cookie Cutters with a simple drizzle of chocolate and candied pearls.  The shape and decorating are completely up to you, get the kids involved and have some fun. Personalized cookies show that they’re made with love and say to that special person just how much they mean to you. Happy Valentine’s Day?

          Chocolate Ganache Sandwich Cookies
          Print Recipe
            Servings Prep Time
            30 Cookies 60-70 minutes
            Cook Time Passive Time
            7-8 minutes per tray 3-24 hours
            Servings Prep Time
            30 Cookies 60-70 minutes
            Cook Time Passive Time
            7-8 minutes per tray 3-24 hours
            Chocolate Ganache Sandwich Cookies
            Print Recipe
              Servings Prep Time
              30 Cookies 60-70 minutes
              Cook Time Passive Time
              7-8 minutes per tray 3-24 hours
              Servings Prep Time
              30 Cookies 60-70 minutes
              Cook Time Passive Time
              7-8 minutes per tray 3-24 hours
              Ingredients
              Servings: Cookies
              Instructions
              1. Sift together flour, cocoa, baking powder and salt. Set aside.
              2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
              3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
              4. Add dry ingredients to butter mixture and blend together until just incorporated.
              5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
              6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
              7. Preheat oven to 350℉ and line baking trays with parchment.
              8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
              9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
              10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
              11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
              12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
              13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
              Recipe Notes

              -Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

              -Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

              -I re-rolled the dough 3 times with no ill effect to the final cookie.

              -Cookies are slightly crisp but soften when sandwiched together with the ganache.

              -The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

              -The cookie wafers can be made in advance and frozen until ready to assemble.

              -If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com