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
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
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