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

Scale

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

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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