Turn a store-bought brownie mix into the coolest Day of the Dead dessert. It's so easy to create these Sugar Skull Brownies using a cookie stamp for your Dia de Los Muertos or Halloween Party.
You are going to love how easy it is to make these decadent Sugar Skull Brownies for your Day of the Dead event or Halloween party. This post was originally published on October 29, 2013, but I wanted to update it and show you how you can make these fun skull-shaped brownies in a video tutorial.
Back in 2013 we hosted a Day of the Dead party and served these Sugar Skull Brownies along with a Sugar Skull made out of cheese and we had decorated Sugar Skulls on our dessert table along with dozens of Day of the Dead-themed desserts.
Then in 2017, we chose to decorate each room in our house using a different theme for our Halloween party, and our dining room was decked out for the Day of the Dead. I hosted a dinner party before our big Halloween party and served Enchilada Skulls, Cheesecake Mousse in Skull Glasses, and Mexican Hot Chocolate Sugar Skull Truffles and set my table using felt skulls for placemats and metal skull-shaped spoons.
The year we hosted the Day of the Dead party, I purchased a set of Fred and Friends Sweet Spirits Day of the Dead Cookie Cutter/Stamps and I used them to imprint sugar cookies, some modeling chocolate decorations, and these Sugar Skull Brownies.
I was so excited about how much detail showed up on my brownies, especially when I sprinkled on some powdered sugar, and was thrilled at how easy they were to make.
Whenever I am hosting one of my Halloween parties, I have to have some super easy desserts to make to go along with my more elaborately decorated treats. I spend weeks making all the food, so having something easy like these Brownie Sugar Skulls is always great.
Let's make some brownie sugar skulls.
- family-size brownie mix (that bakes in a 9 x 13-inch pan) plus the ingredients called for on the box (eggs, oil, and water)
- powdered sugar
- 12 x 18 inch half size baking sheet
- non-stick tin foil or parchment paper
- sifter or powdered sugar duster
- Fred Sweet Spirits Cookie Stamp (sugar skull cutter)
Items used to create this project are available on Amazon. I earn a small commission when you make a purchase using any Amazon affiliate links at no extra cost to you.
- Make the brownie mix according to the package instructions.
- Line the 12 x 18 baking sheet with non-stick aluminum foil or parchment paper.
- This allows for easy removal from the pan.
- This is a very large very thin brownie and it will be difficult to remove from a pan that is not lined.
- Pour your brownie batter into the pan and spread it into an even layer.
- Yes, this brownie is super thin. It should be about as thick as a sugar cookie.
- Bake at 350 degrees for 16-20 minutes until the edges are set.
- Allow the brownies to cool completely in the pan.
Cut out the sugar skulls.
- Set a large cutting board over the top of the pan.
- Flip the pan upside down allowing the brownie to drop out onto the cutting board.
- Peel off the tin foil and discard.
- Dust powdered sugar over the surface of the brownie.
- You will have flipped the brownie over so that the underside is now facing up. You want to sprinkle the powdered sugar over the underside because the stamp will look better if you press it into this side as opposed to the side that is baked on top.
- Cut the brownie using the sugar skull-shaped cutter.
- Tap the cutter on the counter and allow the brownie to pop out or hold the cutter in one hand and tap it with the other allowing the brownie to fall out into your hand that is holding the cutter.
- If it doesn't fall out, insert the tip of a knife into the mold to help it out.
- If after you have cut out the brownie, it looks dark, you can sprinkle more powdered sugar over top.
- Press the Sweet Spirit Cookie Stamp onto the backside of the brownie skulls leaving an imprint on each sweet treat.
- Depending on how you place your cutter, you should get between 16-18 skull-shaped brownies out of one large brownie.
That's it. These are so easy to make, but really look cool. I was so happy to find something so quick and simple to add to our display of desserts for Dia de Los Muertos.
You can bake these Day of the Dead brownies and keep them in an airtight container on your counter for a few days or you can freeze them for up to 3 months.
Brownies cut into skull shapes are imprinted using a Sweet Spirits Cookie Stamp and are dusted with powdered sugar to be served for the Day of the Dead or a Halloween party.
- 1 box (18.4 ounce) Pillsbury brownie mix*
- ⅔ cup vegetable oil
- ¼ cup water
- 2 eggs
- 2-3 tablespoons powdered sugar
Preheat oven to 350 degrees Fahrenheit.
Pour brownie mix into large mixing bowl.
Add oil, water, and eggs and stir until well combined (about 40 strokes).
Line a 12 x 18 (or a 13 x 18) inch baking sheet with non-stick tin foil. Or spray the pan with non-stick baking spray and line with two sheets of overlapping parchment paper.
Pour brownie batter into the pan and spread into a thin layer using a spatula.
Bake for 16-20 minutes until the edges of the brownie feel firm to the touch and the surface no longer looks wet.
Remove from the oven and allow to cool completely.
Flip out onto a cutting board and peel off the tin foil.
Sprinkle with powdered sugar.
Cut out using skull shaped cutter then press the stamp into the brownie and peel it off carefully.
* The ingredients listed are for the Pillsbury Family Size Fudge Brownie. If you use a different family size (bakes in a 9 X 13 inch pan) brownie mix be sure to use the ingredients listed on the box.