Mummy Brownies
Mummy Brownies are not your average dessert. These fudgy, chocolatey squares are draped in a whimsical white chocolate “bandage,” bringing a playful Halloween spirit to your table. With their delightful combination of gooey brownie texture and the sweet creaminess of white chocolate, they’re perfect for spooky gatherings or simply indulging your sweet tooth.
Table of Contents
I first discovered this recipe while searching for a fun way to celebrate Halloween with my family. The moment I saw these adorable Mummy Brownies, I knew they would be a hit! The process of crafting these little mummies is not only enjoyable but also bonds everyone in the kitchen. Even if you’re no baking expert, the simplicity of the steps will have you feeling like a pro. Trust me; these brownies are a delicious treat you won’t want to miss.
Why You’ll Love This Recipe
- Simple & Quick: Prepping these Mummy Brownies only takes about 20 minutes, and they bake in just 15-20 minutes.
- Irresistible Flavor: The combination of fudgy brownies with sweet, melted white chocolate creates a taste sensation you’ll crave.
- Eye-Catching Appeal: These Halloween-themed brownies are adorable, making them perfect for parties or gatherings.
- Flexible Serving: Enjoy them as an after-school snack, a delightful dessert at a Halloween party, or even as a sweet treat just for yourself.
- Diet-Friendly Options: You can swap out ingredients to make them dairy-free or gluten-free with a few easy changes.
Ingredients You’ll Need
- 1 cup (125 grams) all-purpose flour: This provides the structure for your brownies. For a gluten-free option, you can use a gluten-free flour blend.
- 3/4 cup (86 grams) Dutch-process cocoa powder: This cocoa gives a rich, dark chocolate flavor. Regular cocoa powder works too, but the Dutch process adds depth.
- 1/4 teaspoon salt: A pinch of salt enhances the brownie flavors.
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil: Melted and cooled slightly, coconut oil keeps the brownies moist. You can substitute with unsalted butter for a non-dairy option.
- 1 1/2 cups (300 grams) granulated sugar: This sweetens the brownies and helps create their fudgy texture.
- 1 tablespoon vanilla extract: Adds a lovely depth to the flavor. Use pure vanilla extract for the best taste.
- 3 large eggs: At room temperature, they help create a light texture. You can use flax eggs for a vegan option if needed.
- 1/2 cup (85 grams) white chocolate chips or chopped white chocolate: This is for the mummy bandage. You can opt for dairy-free chocolate if you’re looking for a non-dairy option.
- 24 candy eyeballs: These bring the mummy theme to life! You can find these in stores or online, adding a fun touch to your dessert.
How to Make Mummy Brownies
Preheat the oven: Start by preheating your oven to 350 °F (175 °C). Line an 8”x8” pan with parchment paper for easy removal later.
Mix dry ingredients: In a medium mixing bowl, combine 1 cup of all-purpose flour, 3/4 cup of Dutch-process cocoa powder, and 1/4 teaspoon of salt. Stir them together and then set this bowl aside.
Combine wet ingredients: In a large mixing bowl, whisk together 3/4 cup plus 2 tablespoons of melted coconut oil, 1 1/2 cups of granulated sugar, and 1 tablespoon of vanilla extract. Blend them well, then add 3 large eggs one at a time, stirring just until combined after each addition.
Combine mixtures: Gradually add the dry mixture to the wet ingredients, stirring just until no streaks of flour remain. Be careful not to overmix, as this can lead to a denser brownie.
Bake: Pour the brownie batter into the prepared pan and bake for 15-20 minutes. The center should still look slightly wet while an inserted toothpick comes out with a few moist crumbs—not raw batter. The brownies will firm up as they cool.
Cool and chill: Allow the brownies to cool completely in the pan for about 1 hour. For easier cutting, chill them in the fridge for at least 2 hours. You can store them at room temperature for up to 3 days or fridge for up to 4 days. If making ahead, wrap them well and freeze them for up to 3 months.
Cut into mummies: When you’re ready, cut the brownies into rectangles. For 8 mummies, aim for 2″x3″; for 12, 2″x2.6″ gives enough shape for decorating.
Melt white chocolate: In a microwave-safe bowl, melt 1/2 cup of white chocolate at half power, in 20-second intervals, stirring well between until smooth.
Pipe mummy bandages: Transfer most of the melted chocolate to a piping bag fitted with a Wilton tip 47. If the piping tip doesn’t create a wavy design, flip your piping bag so the wavy design ends up on the bottom.
Decorate with eyeballs: Pipe the white chocolate onto the brownies in a mummy bandage pattern. Dip 24 candy eyeballs in the reserved melted chocolate and place them on the brownies.
Chill to set: Finally, place the decorated brownies in the fridge for about 30 minutes, allowing the chocolate to harden completely.
Storing & Reheating
Store your Mummy Brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 4 days. If you choose to freeze them, wrap them in plastic wrap and place them in a Ziploc bag, where they can be kept for up to 3 months. When you’re ready to enjoy, thaw them at room temperature. You may notice a slight change in texture, but a quick pop in the microwave for 10 seconds can revive their fudginess!
Chef’s Helpful Tips
- Avoid overmixing the batter; this ensures the brownies remain fudgy.
- Use room temperature eggs for the best texture.
- If the brownies appear too wet after baking, let them cool in the pan longer; they will firm up as they set.
- Consider drizzling leftover melted white chocolate for a more stylized mummy look.
- Make the brownies a day ahead; they often taste even better after resting.
These delightful Mummy Brownies highlight the joy of baking with friends and family. They’re not just a sweet but a fun experience that brings together laughter and creativity. Feel free to get artistic with the decorations—after all, no two mummies need to look the same! So gather your ingredients, put on your favorite playlist, and enjoy the deliciousness of these Mummy Brownies. They are bound to become a Halloween tradition in your household.
Recipe FAQs
Can I make these brownies dairy-free?
Absolutely! Simply use dairy-free chocolate for the white chocolate and substitute refined coconut oil for butter. This will ensure everyone can enjoy these festive treats!
How should I cut the brownies for the best mummy shape?
For ideal mummy-sized brownies, cut them into rectangles about 2″x3″ for taller mummies or 2″x2.6″ for slightly smaller ones. The shape gives you plenty of decorating space while still presenting a lovely, spooky treat.
What if I don’t have candy eyeballs?
If candy eyeballs aren’t available, you can use mini chocolate or regular chocolate chips to create eyes. Simply place them on the decorated brownies after piping on the white chocolate.
How can I get a more intense chocolate flavor?
For an even richer chocolate experience, consider adding a tablespoon of espresso powder to the batter. This enhances the chocolate flavor without making the brownies taste like coffee.
PrintMore BROWNIES & BARS Recipes
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📖 Recipe Card
Mummy Brownies
- Prep Time: 20 minutes
- Cook Time: 215 minutes
- Total Time: 3 hours 55 minutes
- Yield: 12 servings 1x
- Category: BROWNIES & BARS
- Method: Baking
- Cuisine: American
Description
These Mummy Brownies are a delightful Halloween treat that combines rich cocoa flavor with creamy white chocolate accents. Simple to make, these brownies can be prepared in just a short time, making them an ideal dessert for gatherings or festive events. Enjoy the fun of decorating with candy eyeballs for a spooky twist!
Ingredients
- 1 cup (125 grams) flour
- 3/4 cup (86 grams) dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil (melted and cooled slightly) or butter
- 1 1/2 cups (300 grams) granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs (50 grams each, out of shell, room temperature)
- 1/2 cup (85 grams) white chocolate chips or chopped white chocolate
- 24 candy eyeballs
Instructions
- Preheat the oven to 350 °F (175 °C) and line an 8”x8” pan with parchment paper.
- In a medium mixing bowl, combine the flour, cocoa powder, and salt, then set aside.
- In a large mixing bowl, mix the melted coconut oil, sugar, and vanilla extract. Add the eggs one at a time, stirring until just combined.
- Incorporate the dry mixture into the wet ingredients, stirring gently until almost all flour streaks disappear. Avoid overmixing.
- Bake for 15-20 minutes, checking with a toothpick; it should come out wet, not raw.
- Allow the brownies to cool completely—about 1 hour—and chill for at least 2 hours for easier cutting.
- Cut into rectangles for mummies; about 2"x3" for 8 mummies or 2"x2.6" for 12 mummies.
- Melt white chocolate in a microwave-safe bowl, stirring at half power in 20-second intervals until smooth.
- Transfer most melted chocolate to a piping bag fitted with a suitable piping tip.
- Pipe a mummy design onto the brownies.
- Dip the candy eyeballs in the reserved white chocolate and place them on the brownies.
- Chill for about 30 minutes to harden the chocolate before serving.
Notes
For best slicing, chill brownies after cooling completely.
Use dairy-free chocolate for a dairy-free option.
Store brownies at room temperature for 3 days or in the refrigerator for 4 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 22g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
