New This Month

Almond Brownie Coffins


A large coffin cake embellished with royal-icing flourishes offers a suitably final dessert course for any Halloween feast. (And since it's made with brownie batter, this cake is especially easy to put together.) Before assembling the cake, download and print the coffin and fleur-de-lis templates from

  • Yield: Makes 12 coffins

Source: Martha Stewart Living, October 2008


  • 1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
  • 1 teaspoon coarse salt
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
  • 1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 8 ounces dark-chocolate-covered almonds, chopped
  • 3 ounces marzipan
  • Royal Icing and Fleurs-de-Lis for Almond Brownie Coffins


  1. Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.

  2. Combine flour and salt in a small bowl. Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes. Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.

  3. Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)

  4. Using the large coffin template, cut out brownies. Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.

  5. Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Reviews Add a comment

  • Noohee
    24 OCT, 2011
    the measurements for coffins are 1 1/2" x 2 1/2". The computer didn't like the decimal point I used.
  • Noohee
    24 OCT, 2011
    I have not made these yet, I can't wait because they look so cute. But as for the comment on getting 12 coffins from an 8" pan, no problem. the coffin is 2/5" x 1/5" you get three down and four across. So, have no fear. And if you don't like this recipe, use another one and still use the template.
  • questam
    26 OCT, 2010
    This recipe was awful. It tasted terrible, maybe it was the dutch cocoa, and how you are supposed to get 12 "coffins" out of an 8 in pan is beyond me, unless they are supposed to be only 1 inch big. What a waste of ingredients.