Mummy Brownies
Mummy Brownies are the ultimate sweet treats for Halloween—or for anyone who just loves a spooky fun dessert! With their rich, chocolatey texture and adorable candy eyeballs, these brownies not only satisfy chocolate cravings, but they also bring a playful spirit to any gathering. Each square is draped with melted white chocolate that looks like mummy bandages, creating a delightful contrast with the dark, fudgy base. You won’t believe how easy these can be to whip up, making them perfect for a festive occasion or a cozy night in.
Table of Contents
I first stumbled upon the idea of Mummy Brownies during a Halloween party planning frenzy. The combination of fun and flavor captured my heart, and honestly, I was hooked. There’s something magical about sharing stories, laughter, and delicious sweets with family and friends, which is exactly what these brownies provide. Baking them together with loved ones will build cherished memories—and maybe a little bit of flour on your faces, too!
Why You’ll Love This Recipe
- Simple & Quick: Whip up a batch in just about 20 minutes, and bake them to perfection in only 15-20 minutes!
- Irresistible Flavor: The fudgy chocolate base paired with creamy white chocolate gives a decadent treat everyone will love.
- Eye-Catching Appeal: Adorned with candy eyes and a whimsical bandage design, they are the star of any dessert table.
- Flexible Serving: Perfect for parties, potlucks, or just a cozy family dessert night.
- Diet-Friendly Options: Easily swap in dairy-free or gluten-free ingredients to suit various dietary needs.
Ingredients You’ll Need
- 1 cup (125 grams) flour: All-purpose flour works best for a light texture.
- 3/4 cup (86 grams) Dutch-process cocoa powder: For a rich, deep chocolate flavor—don’t skimp on quality.
- 1/4 teaspoon salt: A pinch to enhance sweetness and balance flavors.
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil: Gives brownies a moist texture; use butter if you prefer.
- 1 1/2 cups (300 grams) granulated sugar: Sweetness is key; granulated sugar provides just the right amount.
- 1 tablespoon vanilla extract: For an aromatic boost that rounds out the chocolate flavor.
- 3 large eggs (50 grams each, out of shell, room temperature): Room temperature eggs help create a smoother batter.
- 1/2 cup (85 grams) white chocolate chips or chopped white chocolate: For the mummy bandages—choose dairy-free for a vegan version.
- 24 candy eyeballs: These adorable toppings bring the mummy design to life!
How to Make Mummy Brownies
Preheat the oven: Set it to 350 °F (175 °C) and line an 8″x8″ pan with parchment paper for easy removal later.
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 gently and set this bowl aside.
Combine wet ingredients: In a large mixing bowl, mix together 3/4 cup + 2 tablespoons melted and slightly cooled refined coconut oil, 1 1/2 cups granulated sugar, and 1 tablespoon vanilla extract. Once mixed well, add in the 3 large room temperature eggs one at a time, stirring just until combined.
Combine mixtures carefully: Gradually fold the dry mixture into the wet mixture without overmixing. Aim for just a few streaks of flour remaining for the best texture.
Bake the brownies: Pour the batter into your prepared pan and bake for 15-20 minutes. The edges will firm up, and a toothpick inserted into the center will come out wet. If it comes out with moist crumbs, that’s fine—the brownies will continue to bake as they cool.
Cool completely: Let your brownies cool in the pan for about 1 hour, then chill in the fridge for at least 2 hours. This ensures they cut neatly and hold their shape when decorated.
Slice the brownies: For 8 mummies, cut the chilled brownies into rectangles about 2″x3″. For 12 though, opt for squares around 2″x2.6″.
Melt the white chocolate: In a microwave-safe bowl, heat 1/2 cup white chocolate chips at half power in 20-second intervals, stirring after each until smooth.
Pipe the mummy design: Transfer most of the melted white chocolate to a piping bag fitted with a Wilton tip 47 (or similar). Pipe a wavy bandage design over each brownie.
Add the eyeballs: Dip the candy eyeballs into any reserved white chocolate before carefully placing them on the brownies to bring the mummies to life!
Chill again: Pop the decorated brownies back in the fridge for about 30 minutes, so the chocolate can harden. They can be covered and left in the fridge for up to 4 days after decorating.
Storing & Reheating
These brownies can be stored at room temperature for up to 3 days. For best results, keep them in an airtight container. If you want to keep them for longer, refrigerate them for up to 4 days. To freeze, wrap them in plastic wrap and place them in a Ziploc bag for up to 3 months. When you’re ready to enjoy, thaw them at room temperature. The texture might change slightly after freezing, so a quick 10-15 second microwave refresh can bring back some softness.
Chef’s Helpful Tips
- To avoid dry brownies, check for doneness with a toothpick and remember that they will continue to set as they cool.
- Ensure your eggs are at room temperature for smoother integration into the batter—this helps create that lovely fudgy texture.
- Feel free to customize the candy decorations; you can add sprinkles or even lemon zest for a twist!
- If your brownies feel too soft when cutting, give them a bit more chilling time before slicing.
- If they stick to the pan, a few minutes in the freezer before removing can do wonders.
Rich, fudgy Mummy Brownies are not just about a festive look—they’re all about bringing laughter, joy, and deliciousness to any celebration. Feel free to experiment with flavors and designs, whether it’s different toppings or creative decorations, to make them your own. Enjoy the process! After all, there’s nothing quite like sharing a haunted treat with loved ones!
Recipe FAQs
Can I make these brownies ahead of time?
Absolutely! You can prepare the brownie batter a day in advance and store it in the fridge. Bake them when you’re ready to enjoy, or fully bake and decorate them a day early. Just be sure to store them in an airtight container in the fridge to keep them fresh.
What can I use instead of eggs?
If you’re looking for a vegan option, you can replace each egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, allowed to sit for a few minutes to thicken) or 1/4 cup unsweetened applesauce.
Can I freeze these brownies?
Yes! After slicing, wrap the individual brownies in plastic wrap and place them in an airtight container or Ziploc bag. You can keep them in the freezer for up to 3 months. Just thaw at room temperature before enjoying!
How do I get the best texture for my brownies?
Avoid overmixing the batter after adding the dry ingredients. Mixing too much can introduce too much air into the batter, resulting in cake-like brownies. Aim for a few streaks of flour for a fudgy consistency!
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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 & Appetizers
- Method: Baking
- Cuisine: American
Description
Mummy Brownies are a delightful blend of decadent chocolate and sweet white chocolate, perfect for Halloween festivities. Made with basic ingredients like cocoa powder and coconut oil, this easy recipe ensures a flavor-packed treat that will wow your guests. Ideal for gatherings or family fun, these brownies are as fun to make as they are to eat!
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
- 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 your oven to 350 °F (175 °C) and line an 8"x8" pan with parchment paper.
- In a medium bowl, mix the flour, cocoa powder, and salt together; set aside.
- In a large bowl, blend the melted coconut oil, sugar, and vanilla extract. Incorporate eggs one at a time, stirring until well combined after each addition.
- Combine the dry mixture into the wet mixture and stir until flour streaks are almost gone, taking care not to overmix.
- Pour batter into the prepared pan and bake for 15-20 minutes. A toothpick inserted into the sides should show moist crumbs, while the center may appear wet. Let the brownies cool in the pan; they will continue cooking as they cool.
- Cool completely for about an hour, then chill for at least 2 hours for easier cutting. Store uneaten brownies at room temperature for 3 days, or in the refrigerator for up to 4 days. To freeze, wrap in plastic and place in a Ziploc. They can be frozen for 3 months and thawed at room temperature before decorating.
- Cut into rectangles about 2"x3" for 8 mummies or about 2"x2.6" for 12 for ideal decoration space.
- In a microwave-safe bowl, melt white chocolate at half power in 20-second intervals, stirring in between until smooth.
- Transfer most of the melted chocolate to a piping bag and pipe a mummy design onto the brownies.
- Dip the candy eyeballs in the reserved melted chocolate and place them on the brownie mummies.
- Chill for 30 minutes to allow the chocolate to harden. Decorated brownies can be refrigerated for up to 4 days.
Notes
For a richer flavor, consider using high-quality cocoa powder.
If you prefer a dairy-free option, substitute regular white chocolate with dairy-free chocolate.
Chilling the brownies before cutting will result in cleaner edges.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
