Things You'll Need

  • 9 HERSHEY'S Milk Chocolate Tombstone Chocolates , divided
  • 9 HERSHEY'S Cookies 'n Creme Tombstone Candies , divided
  • 6 tablespoons butter or margarine , melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 can (12 to 16 oz.) ready-to-spread chocolate frosting or about 2 cups of your favorite chocolate frosting
  • Green tinted coconut*(optional)

How to Make

  • 1. Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil beyond pan sides. Lightly grease foil.
  • 2. Unwrap and coarsely chop 4 milk chocolate tombstone chocolates and 4 cookies 'n creme tombstone candies; set aside.
  • 3. Stir together melted butter, sugar and vanilla. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Stir in reserved chopped candies. Spread batter in prepared pan.
  • 4. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
  • 5. Lift brownie from pan and place on cutting board. Remove foil; cut brownie in half and then cut each half into 5 sections about 1-1/2 x 4 inches.
  • 6. Frost tops only of each brownie with chocolate frosting. Place dollop of chocolate frosting on one end of each brownie; place unwrapped tombstone candy into dollop. Place two wooden picks** directly behind tombstone and into brownie for support. Sprinkle frosting with green tinted coconut to resemble grass on grave. Makes 10 tombstone brownies.
  • * To tint coconut, combine several drops green food color with 1/2 teaspoon water in small bowl, small jar with cover or re-sealable plastic food storage bag; add 1 cup MOUNDS Sweetened Coconut Flakes. Stir or shake until coconut is evenly tinted.
  • ** Remove wooden picks before eating.