Ingredients for 8-10 servings

2 ½ cup (17.7oz/500g) butter

2 ⅓ cup (14oz/400g) Genauva extra dark chocolate gems (or dark if you like them better)

8 eggs

3 cups (21oz/600g) sugar

1 cup (4.5oz/120g) pastry flour

1 cup (5.5oz/160g) cocoa powder

2 tsp baking powder

⅓ up (1.4oz/40g) chopped walnut or hazelnuts




2 boxes of Mikado sticks (chocolate dipped sticks)

1 cup (4oz/100g) crunched speculoos cookies (gingerbread man)


  • Roll out a slab of marzipan and cut out the model of a grave stone (see picture)
  • Melt some chocolate and use a mini paper bag or syringe to write RIP on the marzipan
  • Use a knife to cut gently in the brownie and insert the marzipan
  • Make a pile of speculoos crumble in front of the grave stone (like a freshly digged grave)
  • Make a picket fence around the grave yard with the Mikado sticks.

Graveyard brownie

brownie cake

Brownie cake


  • Pre-heat the oven at 350°F (180°C)
  • Use a double sauce pan (“au bain marie”)
  • Cut the butter in dice and melt the butter and chocolate gems
  • Use a standing mixer, transfer the eggs to the bowl and whisk until light and fluffy
  • Add the sugar and mix until you get a pale fluffy mixture
  • Use another bowl and a sift
  • Sift the flour, baking powder and cocoa powder into the bowl
  • Add the butter-chocolate mixture to the eggs
  • Add the flour mixture and mix shortly with the standing mixer
  • Use a square greased baking dish (about 11.8×11.8in or 30x30cm)
  • Insert a sheet of baking paper
  • Pour the mixture into the baking dish and flatten with a spatula
  • Bake during 20 minutes
  • Let cool inside the dish for about 20 minutes
  • Use the baking paper to remove the brownie from the dish

Comments, questions and tips

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