Donatella’s Brownie Graveyard

Donatella’s Brownie Graveyard



  • 1 cup of unsalted butter, melted and cooled
  • 2 cups of all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup cocoa powder
  • 4 eggs
  • 2 tsp vanilla extract
  • 8 oz semisweet chocolate, finely chopped
  • 6 tbsp heavy cream
  • 3 tbsp unsalted butter
  • Coconut flakes, tinted with green food coloring
  • ½ of 1.55 oz chocolate bar (for each brownie)
  • White gel icing, for decoration


  • Preheat oven to 350°F. Grease individual 2.5×4 in loaf pans & set aside.
  • Mix flour, sugar, and cocoa powder in a bowl. Stir in the melted butter. Then add one egg at a time, stirring after each addition. Lastly add vanilla and stir to incorporate.
  • Pour into prepared pans & bake for 15 minutes or until a toothpick comes out clean.
  • Meanwhile, to make the ganache, in a saucepan over medium heat place heavy cream & remaining butter. Bring to boil & pour over finely chopped chocolate. Stir until smooth.
  • To decorate, frost brownies with ganache. Attach half of the chocolate bar to the back of the brownie with a tsp of the ganache. Finish the tombstones with coconut flakes as a grass-like garnish. Have fun with it!
  • Ingredients


Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.