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Skull Cross Bones


Skull & Cross Bones

Skull & Cross Bones

Yield

Makes 2 dozen brownies

Ingredients

1 package (21.5 ounces) brownie mix plus ingredients to prepare mix
1 egg white
1/8 teaspoon almond extract (optional)
1/4 cup sugar
Red and black decorating gel
1 container (16 ounces) chocolate frosting
Parchment paper
Pastry bag with medium writing tip

Preparation

  1. Prepare and bake brownies in 13X9-inch baking pan according to package directions. Cool completely.
  2. Preheat oven to 250°F. Line baking sheet with parchment paper; set aside.
  3. Beat egg white in large bowl until foamy. Add almond extract, if desired; beat until soft peaks form. Gradually add sugar; beat until stiff peaks form.
  4. Fill pastry bag with egg white mixture. Pipe 24 skull and cross bones shapes onto prepared baking sheet. Bake about 12 minutes or until very lightly browned and set. Cool on pan on wire rack. Carefully remove meringues from parchment paper. Decorate with red gel for eyes and black gel for mouths.
  5. Frost brownies and cut into 24 rectangles. Place one meringue on each brownie.

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