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1
Preheat oven to 325 degrees.
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2
Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides.
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3
Butter and flour parchment, tapping out excess.
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4
Combine flour and salt in a small bowl.
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5
Melt butter in a medium saucepan over medium heat.
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6
Sift cocoa powder on top of butter, and whisk to combine.
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7
Let cool 3 minutes.
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8
Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined.
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9
Fold in almonds, then spread batter evenly in prepared pan.
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10
Bake until the top is firm and set, about 30 minutes.
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11
Transfer pan to a wire rack, and let cool for 20 minutes.
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12
Remove brownies from pan using parchment overhang, and let cool on wire rack.
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13
(Brownies will keep at room temperature for up to 3 days.)
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14
Using the large coffin template, cut out brownies.
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15
Dust marzipan lightly with cocoa powder, and mix until marbled dark brown.
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16
Roll out marzipan to 1/4-inch thickness.
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17
Using the small coffin template, cut out 1 marzipan coffin for each brownie.
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18
Gently press a coffin on top of each brownie.
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19
Fill a pastry bag fitted with the smallest plain round tip with royal icing.
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20
Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.
