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Almond Brownie Coffins

Photocopy the Coffin Templates (see top of page) at 100 percent, and use to cut out the brownies and marzipan coffins.

  • Yield: Makes 12 coffins
Almond Brownie Coffins

Source: Martha Stewart Living, October 2008

Ingredients

  • 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

Directions

  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 (3)

  • 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.

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