Ingredients:

  • 2 (15 oz) cans Black Beans (rinsed and drained)
  • 1/4 cup Olive Oil (Extra Virgin)
  • 2 cloves Garlic (minced)
  • 1/4 cup Lime Juice (freshly squeezed)
  • 1 tsp Ground Cumin
  • 1/2 tsp Salt (for dip)
  • 1 cup Sour Cream (full-fat preferred)
  • 1/2 cup Guacamole
  • 4-5 Black Olives (finely chopped, for 'dirt')
  • 1 package Rectangular Crackers (for 'tombstones')
  • 1 tbsp Cream Cheese (softened, for 'writing')
  • 1 1/4 cups Warm Water (105-115°F)
  • 1 tbsp Granulated Sugar
  • 1 packet Active Dry Yeast
  • 3 cups All-Purpose Flour
  • 1 1/2 tsp Salt (for breadsticks)
  • 3 tbsp Olive Oil (for breadsticks)
  • 24 Whole Blanched Almonds (for 'fingernails')
  • 1 Egg Yolk
  • 1 tbsp Water (for egg wash)
  • A dash of Red Food Colouring (Gel preferred)
  • 1 cup Unsalted Butter (cubed)
  • 1 cup Granulated Sugar (for brownies)
  • 1/2 cup Packed Brown Sugar
  • 4 large Eggs (room temperature)
  • 1 tsp Vanilla Extract
  • 3/4 cup All-Purpose Flour (for brownies)
  • 1/2 cup Black Cocoa Powder
  • 1/2 tsp Salt (for brownies)
  • 1 cup Chocolate Chips (Dark/Semi-sweet)
  • 1 cup Powdered Sugar (sifted, for glaze)
  • 2 tbsp Whole Milk
  • 1/4 cup White Chocolate Chips (melted)

Instructions:

  1. Prepare and Bake the Black Magic Brownies: Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper. Gently melt the butter in a saucepan, remove from heat, and whisk in both sugars. Whisk in eggs one at a time, followed by the vanilla. Vigorously whisk the mixture for 60 seconds until slightly thickened.
  2. Fold in the dry ingredients (flour, black cocoa, salt) until just combined. Fold in the chocolate chips. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted near the edge comes out with moist crumbs. Let the brownies cool completely on a wire rack.
  3. Prepare the Witch Finger Grissini Dough: Combine warm water, sugar, and yeast in a large bowl and let stand for 5–10 minutes until frothy. Add the olive oil, salt, and half the flour. Mix, then gradually add the remaining flour until a shaggy dough forms. Knead the dough on a lightly floured surface for 5–7 minutes until smooth. Place in an oiled bowl, cover, and let rise for 60–90 minutes until doubled.
  4. Assemble and Bake the Grissini: Punch down the dough and divide it into 24 even pieces. Roll each piece into a thin, finger-length breadstick (approx. 6 inches). Pinch the dough lightly in two spots to create 'knuckle' ridges. Press a blanched almond firmly into the tip of each breadstick for the 'nail'.
  5. Brush the fingers with the egg wash (egg yolk mixed with water). Bake at 400°F (200°C) for 15–20 minutes, until crisp. Once cooled, optionally lift the almond, dab red food colouring beneath it, and replace the almond.
  6. Assemble the Graveyard Dip: Place the drained black beans, olive oil, lime juice, minced garlic, cumin, and salt into a food processor. Process until completely smooth. Spread the bean mixture evenly across a shallow serving dish.
  7. Layer the Dip and Decorate: Spread the layer of sour cream over the beans, followed by the layer of guacamole ('grass'). Sprinkle the chopped black olives ('dirt') liberally over the guacamole. Using the cream cheese in a small piping bag, write 'RIP' or 'EAT ME' onto the rectangular crackers. Place the crackers vertically into the dip to resemble tombstones. Chill for at least 30 minutes before serving.
  8. Finish and Glaze the Brownies: Whisk together the sifted icing sugar and milk for the sugar glaze. Melt the white chocolate chips and place them in a small piping bag. Spread the sugar glaze evenly over the cooled brownies.
  9. Pipe Web: Working quickly while the glaze is wet, pipe 4–5 concentric white chocolate circles onto the surface. Use a wooden skewer to immediately drag lines from the centre out toward the edge to create the spider web effect. Allow the glaze to set completely (about 15 minutes) before cutting into squares.