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
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
- 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