Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan or line it with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well combined.
Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 4: Sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
Step 5: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 7: Allow the brownies to cool completely in the pan before lifting them out. This is crucial for a clean cut.
Step 8: While the brownies cool, use melted chocolate to write ‘R.I.P.’ on the top half of your Milano cookies to create tombstones.
Step 9: Spread a thin, even layer of chocolate frosting over the cooled brownies.
Step 10: Sprinkle the crushed chocolate cookie ‘dirt’ generously over the frosting, pressing down lightly so it adheres.
Step 11: Slice the brownies into 16 squares. Cut a small horizontal slit in the back of each square and insert a ‘tombstone’ cookie.
Step 12: Arrange gummy worms coming out of the ‘dirt’ for a spooky finishing touch.