Mummy Brownies
Mummy Brownies are the ultimate treat for a spooky celebration or just because! These whimsically decorated brownies are not only delicious but also a crowd-pleaser, making them perfect for Halloween parties or family gatherings. Imagine biting into a fudgy, rich brownie topped with playful white chocolate “bandages” and candy eyeballs that will bring a smile to anyone’s face. Each bite is a delightful combination of rich chocolate flavor and creamy sweetness that’s sure to satisfy your sweet tooth.
Table of Contents
The great thing about Mummy Brownies is how simple they are to make. You don’t need a ton of fancy ingredients, and the steps are easy to follow, making this a perfect recipe for bakers of all skill levels. Plus, the fun decorating part allows you to get creative and make each brownie unique. So grab your apron and let’s create some enchanting treats that will have everyone saying, “These are the cutest brownies ever!”
Why You’ll Love This Recipe
- Simple & Quick: Only 20 minutes of prep time and a short bake time, making these brownies a last-minute winner.
- Irresistible Flavor: Rich, fudgy brownies with a touch of coconut or butter and the sweetness of white chocolate.
- Eye-Catching Appeal: Fun mummy shapes that are perfect for Halloween parties or any spooky occasion.
- Flexible Serving: Ideal for dessert, snack time, or festive gatherings; everyone will love them!
- Diet-Friendly Options: Easily swap regular chocolate with dairy-free options to accommodate dietary needs.
Ingredients You’ll Need
- 1 cup (125 grams) flour: All-purpose flour helps give structure to the brownies. For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
- 3/4 cup (86 grams) Dutch-process cocoa powder: This gives the brownies a rich chocolate flavor. Use natural cocoa powder for a brighter chocolate taste.
- 1/4 teaspoon salt: Enhances the sweetness and balances the flavor of chocolate.
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil: Adds moisture and richness to the brownies. You can also use unsalted butter if not dairy-free.
- 1 1/2 cups (300 grams) granulated sugar: Sweetens the brownies and contributes to their fudgy texture.
- 1 tablespoon vanilla extract: Adds depth of flavor; opt for pure extract for the best taste.
- 3 large eggs: Ensure they’re at room temperature for better emulsifying; they help create a wonderful texture.
- 1/2 cup (85 grams) white chocolate chips: Melts down beautifully for the mummy bandages; choose dairy-free chocolate if needed.
- 24 candy eyeballs: The finishing touch that brings your mummies to life!
How to Make Mummy Brownies
Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line an 8”x8” pan with parchment paper, allowing some overhang 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 well and set aside as you work on the wet ingredients.
Combine wet ingredients: In a large mixing bowl, mix together 3/4 cup plus 2 tablespoons melted coconut oil and 1 1/2 cups granulated sugar until nicely blended. Add 1 tablespoon vanilla extract next, blending until smooth. Then, incorporate the 3 eggs, one by one, stirring just until combined.
Combine dry and wet mixtures: Gently fold the dry mixture into the wet, mixing until almost no streaks of flour remain. Take care not to overmix, as this will keep your brownies soft and fudgy.
Bake the brownies: Pour the batter into the prepared pan and bake for 15-20 minutes. The center should still be wet when you insert a toothpick, but the edges will look set. Allow them to cool in the pan for about an hour.
Chill for easier cutting: After they’ve cooled completely, place the brownies in the fridge for at least 2 hours. This makes cutting them into perfect shapes much easier!
Cut into rectangles: For 8 mummies, cut them into 2″x3″ rectangles, or for 12 mummies, cut them approximately 2″x2.6″. This creates height and ample space for decorating.
Melt the white chocolate: In a microwave-safe bowl, melt 1/2 cup of white chocolate chips at half power, warming in 20-second intervals. Stir in between until smooth and creamy.
Decorate the brownies: Transfer all but a small amount of melted white chocolate into a piping bag fitted with Wilton tip 47 for a wavy design. Pipe a mummy-like design onto the brownies, creating fun bandage patterns.
Add the eyeballs: Dip the candy eyeballs in the reserved melted white chocolate then place them on the brownies to give your mummies their spooky gaze.
Set the decorations: Chill the decorated brownies in the fridge for about 30 minutes so the chocolate hardens. Once firm, they are ready to serve!
Storing & Reheating
Store your Mummy Brownies at room temperature in an airtight container for up to 3 days. For longer freshness, keep them in the refrigerator for up to 4 days. If you decide to freeze them, wrap each brownie in plastic wrap and place them in a Ziploc bag; they will stay fresh for up to 3 months. To enjoy, simply thaw at room temperature. Keep in mind that the texture may soften slightly, so a quick 10-second pop in the microwave can help refresh them if you prefer a warmer dessert.
Chef’s Helpful Tips
- Avoid overmixing the batter to ensure your brownies remain fudgy and moist.
- Make sure your eggs are at room temperature; this helps them incorporate into the batter smoothly.
- If you notice any dry edges while baking, rotate the pan halfway through for even baking.
- Don’t skip the chilling step; it makes cutting the brownies much easier and cleaner.
- If you want a richer chocolate flavor, add an extra tablespoon of cocoa powder.
Mummy Brownies are a delicious way to celebrate the season and satisfy your chocolate cravings all at once. They are straightforward to make and offer a fun twist on traditional brownies, perfect for events or just a special treat on a regular day. Feel free to play around with different decorations and take these creepy treats to the next level! Gather your baking supplies and enjoy creating your spooky masterpiece!
Recipe FAQs
How should I store Mummy Brownies?
Mummy Brownies can be stored at room temperature in an airtight container for about 3 days. If you want them to last longer, you can refrigerate them for up to 4 days. For even longer storage, wrap them in plastic wrap and place them in a Ziploc bag to freeze for up to 3 months.
Can I use different types of chocolate for the decoration?
Absolutely! While this recipe suggests using white chocolate for the “bandages,” you can switch it up with dark or milk chocolate for a different flavor and aesthetic. Just make sure to melt it the same way as the white chocolate for easy piping.
Are there gluten-free options for Mummy Brownies?
Yes, to make Mummy Brownies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The other ingredients remain the same, allowing you to enjoy these fun brownies without gluten.
Can I make this recipe in advance?
Definitely! You can prepare the brownies a day ahead of time and store them in an airtight container at room temperature or in the fridge. Decorating them can be done a few hours before serving to ensure they look fresh and inviting!
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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
These Mummy Brownies are fun and irresistible! Made with rich cocoa and topped with white chocolate and candy eyeballs, they’re perfect for Halloween gatherings.
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 this aside.
- In a large mixing bowl, combine the melted coconut oil, sugar, and vanilla extract. Add the eggs one at a time, stirring until just combined.
- Gradually add the dry mixture to the wet mixture, stirring until almost no flour streaks remain. Avoid overmixing!
- Bake for 15-20 minutes. Use a toothpick to check. It should come out wet from the center and with some moist crumbs from the sides, not raw batter. Allow them to cool as they will firm up afterward.
- Let brownies cool completely (about 1 hour) and then chill for at least 2 hours for easier cutting. Store at room temperature for up to 3 days or in the fridge for up to 4 days. They can also be frozen for up to 3 months.
- To prepare for decorating, cut into 2"x3" rectangles for 8 mummies or 2"x2.6" for 12 mummies for the best shape.
- Melt the white chocolate in a microwave-safe bowl at half power in 20-second intervals, stirring each time until smooth.
- Transfer most of the melted chocolate into a piping bag fitted with a Wilton tip 47 or similar tip. If the piping design is wavy, flip the bag so the wavy side is down.
- Pipe a mummy design onto the brownies.
- Dip the candy eyeballs in reserved white chocolate and place them on the brownies.
- Chill in the fridge for about 30 minutes to let the chocolate harden. Once decorated, chill until firm and cover in the fridge for up to 4 days.
Notes
For best results, ensure that the brownies are completely cooled before cutting.
Chilling the brownies before decorating makes them easier to handle.
You can customize the design of the mummies as desired.
Nutrition
- Serving Size: 1 brownie
- Calories: 215
- Sugar: 20g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
