Mummy Brownies
Mummy Brownies are the spooky delights that effortlessly blend festive fun with mouthwatering flavor. These fudgy treats are both rich and decadent, bringing joy to your Halloween celebrations and turning treats into treats with a cute, creepy twist. Imagine sinking your teeth into a brownie that melts in your mouth, topped with adorable white chocolate “bandages” and goofy candy eyeballs. They not only satisfy your sweet cravings but also serve as an impressive yet easy dessert that leaves everyone smiling. Who wouldn’t want to make Mummy Brownies for a school party, a neighborhood gathering, or just for a cozy night in?
Table of Contents
I remember the first time I made Mummy Brownies. It was one of those rare weekends when I felt inspired to bake and embrace the spirit of Halloween. The thought of turning a classic brownie recipe into something whimsical put a smile on my face. As I melted the white chocolate and drizzled it over the brownies, I could hardly contain my excitement. This recipe has become a seasonal favorite in my household, and I can’t wait for you to try them!
Why You’ll Love This Recipe
- Simple & Quick: Whip up these Mummy Brownies in just about an hour, plus chilling time.
- Irresistible Flavor: The blend of rich cocoa and silky chocolate creates a dessert that’s hard to resist.
- Eye-Catching Appeal: With cute candy eyes and creative designs, they are sure to impress at any gathering.
- Flexible Serving: Perfect for parties, Halloween festivities, or just an afternoon treat with a hot cocoa.
- Diet-Friendly Options: Easily swap to dairy-free chocolate for a compassionate alternative.
Ingredients You’ll Need
- 1 cup (125 grams) flour: All-purpose flour works best for structure, but you can substitute with gluten-free flour blends.
- 3/4 cup (86 grams) dutch-process cocoa powder: This adds a deep chocolate flavor and smooth texture. Regular cocoa can be used, but your brownies might be slightly less rich.
- 1/4 teaspoon salt: Enhances flavors and balances sweetness.
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil: A dairy-free alternative to butter that keeps brownies moist. Feel free to use butter if you’re not concerned about dairy.
- 1 1/2 cups (300 grams) granulated sugar: Sweetens the brownies perfectly. You could also use coconut sugar for a healthier option.
- 1 tablespoon vanilla extract: Adds warmth and depth. Use pure extract for the best flavor.
- 3 large eggs (50 grams each, out of shell, room temperature): Provides richness; room temperature eggs blend better for a smoother batter.
- 1/2 cup (85 grams) white chocolate chips or chopped white chocolate: The star ingredient for the mummy bandages! Use dairy-free chocolate for a vegan version.
- 24 candy eyeballs: Adds the fun, spooky character! If you can’t find candy eyeballs, mini chocolate chips work as a substitute.
How to Make Mummy Brownies
Preheat your oven: Start by preheating the oven to 350°F (175°C) and lining an 8”x8” pan with parchment paper. This will ensure even baking and effortless removal after cooling.
Mix dry ingredients: In a medium mixing bowl, combine 1 cup flour, 3/4 cup dutch-process cocoa powder, and 1/4 teaspoon salt. Stir them together to ensure an even distribution of the cocoa and salt, setting the mixture aside for later.
Combine wet ingredients: In a larger mixing bowl, mix 3/4 cup + 2 tablespoons refined coconut oil (or butter), 1 1/2 cups granulated sugar, and 1 tablespoon vanilla extract together until smooth. The coconut oil should be cool enough to avoid cooking the eggs.
Add eggs: Next, add the 3 large eggs one at a time into the mixture, mixing just until combined after each addition. It’s crucial not to overmix; otherwise, your brownies might become tougher.
Blend dry with wet: Slowly add the dry flour mixture to the wet ingredients, stirring gently until almost no streaks of flour remain. This keeps your brownies deliciously fudgy.
Bake and cool: Pour the batter into the prepared pan, spreading evenly. Bake for 15-20 minutes. A toothpick inserted into the center may come out wet; however, if it comes out with some moist crumbs from the edges, that’s perfect! Let them cool for about an hour before chilling them in the refrigerator for at least 2 hours. Chilling aids in easier cutting of the brownies later.
Cut into mummies: Once cooled, cut the brownies into rectangles about 2″x3″ for taller mummies or 2″x2.6″ for slightly smaller mummies. Adjust for your decorating space, as they will need room for the white chocolate “bandages.”
Melt white chocolate: In a microwave-safe bowl, melt 1/2 cup white chocolate at half power in 20-second intervals, stirring until smooth. Save a little bit of this melted white chocolate for securing the candy eyeballs.
Pipe mummy design: Transfer most of the melted white chocolate into a piping bag fitted with Wilton tip 47 or a similar tip. This will help you create the mummy bandaging effect.
Add eyeballs: Dip each of the 24 candy eyeballs in the reserved white chocolate before placing them on the brownies. This step is key for keeping them in place!
Chill again: Finally, place the brownies in the fridge for about 30 minutes for the chocolate to harden. Once they’re set, cover them well and keep in the fridge for up to 4 days!
Storing & Reheating
Mummy Brownies can be stored at room temperature for up to 3 days, but to maintain that ideal texture, I recommend refrigeration. Store them in an airtight container to keep them fresh. If you’d like to save them for later, wrap in plastic wrap and place in a Ziploc bag for freezing, which they can endure for up to 3 months. For a quick treat, you can let them come to room temperature or reheat them briefly in the microwave (about 10-15 seconds) to refresh their gooey goodness.
Chef’s Helpful Tips
- Don’t overmix: Overmixing the batter can lead to dense brownies. Blend just until combined.
- Use room temperature eggs: This helps create a smoother batter and better rise when baked.
- Timing is critical: Keep an eye on your brownies while they bake; every oven is different, and small adjustments can prevent them from becoming too cakey.
- Experiment with toppings: Feel free to play around with different candy for decorating or even add nuts into the batter for crunch.
Mummy Brownies are not just fun to make; they also create delightful moments. I encourage you to try this recipe and bring some Halloween magic to your kitchen. Each bite delivers the perfect combination of chocolatey richness and playful spirit. Let your creativity shine as you decorate, and share these charming treats with friends and family—everyone will enjoy them!
Recipe FAQs
Can I make these brownies ahead of time?
Absolutely! These brownies can be made a day or two in advance. Just store them in the refrigerator, and they’ll taste as fresh as if you baked them that day.
How do I get my brownies to be fudgy?
For that gooey, fudgy texture, avoid overbaking them. Remember that they will continue to cook in the pan even after you remove them from the oven. Aim for a toothpick that comes out with some moist crumbs for the perfect fudginess.
Can I make these brownies gluten-free?
Yes! Simply replace the all-purpose flour with a good gluten-free flour blend. Make sure any additional ingredients, like the chocolate and candies, are also gluten-free.
What if I can’t find candy eyeballs?
No worries at all! You can use mini chocolate chips or even cut small pieces of chocolate to create fun eyes. The goal is to keep it playful, so feel free to improvise!
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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: Desserts
- Method: Baking
- Cuisine: American
Description
These Mummy Brownies are rich and chocolatey, featuring smooth white chocolate and candy eyeballs. Perfect for festive occasions, they’re easy to prepare and will be a hit at any gathering!
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 for non-dairy-free)
- 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 (use dairy-free chocolate if you're df)
- 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. Set aside.
- In a large bowl, mix the melted coconut oil, sugar, and vanilla extract until well combined. Add the eggs one at a time, stirring until combined.
- Gradually add the dry mixture to the wet ingredients and mix until almost no flour streaks remain. Avoid overmixing!
- Bake for 15-20 minutes. A toothpick should come out wet from the center and show moist crumbs on the sides, but no raw batter. They will firm up as they cool.
- Let the brownies cool completely for about 1 hour, then chill for at least 2 hours to ease cutting.
- For 8 mummies, cut into 2"x3" rectangles or for 12 mummies, cut into approximately 2"x2.6" pieces.
- Melt white chocolate in a microwave-safe bowl at half power in 20-second intervals, stirring until smooth.
- Transfer most of the melted chocolate to a piping bag. Pipe a mummy design onto the brownies.
- Dip the eyeballs in the reserved chocolate and attach them to the brownies.
- Refrigerate for 30 minutes to let the chocolate harden. Decorate further if desired.
Notes
For best results, ensure the brownies are chilled before cutting.
Store leftovers covered at room temperature for up to 3 days or in the fridge for up to 4 days.
These brownies can be frozen for up to 3 months. Thaw before decorating.
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
