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Mummy Brownies Recipe

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4 from 10 reviews

Delightfully spooky and delicious, Mummy Brownies are perfect for Halloween or any fun occasion. These rich, fudgy brownies are topped with candy eyes and drizzled with white chocolate to create an easy mummy design that's sure to impress and delight kids and adults alike.

Ingredients

Brownie Base

  • ½ Cup Butter
  • ¼ Cup Semisweet Chocolate Chips
  • 2 teaspoons Vanilla Extract
  • 2 large Eggs
  • ¾ Cup Flour (94g)
  • ½ Cup Sugar (100g)
  • ½ Cup Brown Sugar (100g)
  • ⅓ Cup Dutch Process Cocoa (33g)
  • ¼ teaspoon Salt

Toppings

  • 32 Candy Eyes
  • 1 cup White Chocolate Chips or Candy Wafers

Instructions

  1. Prepare brownie mixture: In a large mixing bowl, melt the butter and semisweet chocolate chips in the microwave for 30 seconds. Stir and microwave for an additional 30 seconds, then stir until fully melted and smooth.
  2. Mix dry ingredients: In a smaller bowl, combine the flour, brown sugar, white sugar, cocoa powder, and salt. Mix well to evenly distribute the ingredients.
  3. Combine wet ingredients: Add the eggs and vanilla extract to the butter and chocolate mixture. Stir well until thoroughly combined.
  4. Combine wet and dry: Gently fold the dry ingredients into the wet mixture by hand until fully incorporated and smooth.
  5. Bake the brownies: Line a 9x9 inch baking pan with parchment paper or spray it with cooking spray. Pour the batter into the pan and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the brownies: Allow the pan to cool for 5 minutes, then lift the brownies out using the parchment paper. Let them cool completely on a wire rack for about 30 minutes.
  7. Slice the brownies: Once cooled, slice the brownies into 16 equal pieces (4 rows by 4 rows) and place them on a cooling rack.
  8. Melt white chocolate: In a small bowl, melt the white chocolate chips or candy wafers in the microwave in 30-second intervals, stirring between each, until smooth. Be careful not to overcook as it can burn easily.
  9. Prepare for drizzling: Transfer the melted white chocolate into a sandwich zip-lock bag and snip a small piece off one corner to create a piping bag.
  10. Apply candy eyes: Place two candy eyes on each brownie piece, pressing gently to attach them.
  11. Drizzle mummy wrap: Drizzle the white chocolate in a back-and-forth pattern starting from the top of the brownie across to the other side and back, crossing over the candy eyes to help secure them and continuing downward to create the appearance of mummy wrappings.
  12. Let chocolate set: Allow the drizzled chocolate to cool and harden for 10-15 minutes before storing or serving.

Notes

  • Substitution tips: Use milk chocolate chips instead of semisweet chocolate chips if preferred.
  • You can substitute baking cocoa powder for Dutch process cocoa, but it will slightly change the flavor profile.
  • Adding an extra egg will give you cake-like brownies instead of fudgy texture.

Find it online: https://glowcooks.com/mummy-brownies-recipe/