Mummy Brownies
Mummy Brownies offer a delightful twist on the classic brownie, blending a rich chocolatey base with a fun, spooky design. These treats are perfect for Halloween gatherings, school parties, or simply indulging a sweet tooth while getting into the festive spirit. The combination of decadent chocolate with the whimsical touch of candy eyeballs makes these brownies a show-stopping dessert that will impress both kids and adults alike.
Table of Contents
When I first made Mummy Brownies for a Halloween party, I could hardly contain my excitement. The whole process is surprisingly simple yet yields such a fantastic result. As the rich aroma filled my kitchen, I could already envision the delight on my friends’ faces. These brownies not only taste incredible but also serve as a fun canvas for creative decorating. Whether you’re a Halloween enthusiast or just looking to add some fun to your dessert spread, I can assure you that these Mummy Brownies will be a hit!
Why You’ll Love This Recipe
- Simple & Quick: Whip these up in just 20 minutes of prep time, making them a last-minute party favorite.
- Irresistible Flavor: These brownies are fudgy and rich, with a deep cocoa flavor that’s hard to resist.
- Eye-Catching Appeal: Mummy Brownies are adorned with cute candy eyeballs, making them perfect for Halloween.
- Flexible Serving: Ideal for parties, school events, or as a fun after-school snack.
- Diet-Friendly Options: Easily substitute coconut oil for butter to make these dairy-free.
Ingredients You’ll Need
- 1 cup (125 grams) all-purpose flour: This gives the brownies their structure. For a gluten-free alternative, use a 1:1 gluten-free flour blend.
- 3/4 cup (86 grams) Dutch-process cocoa powder: This adds a rich chocolate flavor. Make sure to use Dutch-process for the best taste and color.
- 1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil: Melted and cooled slightly, this helps create a fudgy texture. You can substitute it with unsalted butter if you prefer.
- 1 1/2 cups (300 grams) granulated sugar: This sweetens the brownies and contributes to their chewy texture.
- 1 tablespoon vanilla extract: Adds depth to the chocolate flavor. Choose pure vanilla for the best results.
- 3 large eggs (50 grams each, out of shell, room temperature): Provides moisture and helps bind the ingredients.
- 1/2 cup (85 grams) white chocolate chips: These are perfect for decorating your mummies. For dairy-free, opt for vegan white chocolate.
- 24 candy eyeballs: These fun decorations make your brownies look like adorably spooky mummies!
How to Make Mummy Brownies
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line an 8”x8” pan with parchment paper to ensure easy removal after baking.
Combine Dry Ingredients: In a medium mixing bowl, stir together 1 cup all-purpose flour, 3/4 cup Dutch-process cocoa powder, and 1/4 teaspoon salt. Setting these dry ingredients aside will ensure even distribution when mixed later.
Mix Wet Ingredients: In a large mixing bowl, combine 3/4 cup + 2 tablespoons melted coconut oil, 1 1/2 cups granulated sugar, and 1 tablespoon vanilla extract. Stir well until the mixture is smooth. Then, add the 3 large room temperature eggs one at a time, mixing just until incorporated after each addition.
Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring gently until almost no streaks of flour remain. It’s crucial not to overmix; the brownies thrive on a light hand here.
Bake the Brownies: Pour the batter into the prepared pan, spreading it out evenly. Bake for 15-20 minutes. A toothpick inserted in the center should come out wet, but sides will yield some moist crumbs, indicating they’re perfectly baked.
Cool and Chill: Allow the brownies to cool completely in the pan, taking about 1 hour. For cleaner cutting, chill them in the fridge for at least 2 hours. You can even make them ahead of time; they store well at room temperature for 3 days or in the fridge for 4 days.
Cut into Mummy Shapes: To create Mummy Brownies, cut the chilled brownies into 8 rectangles measuring about 2″x3″. If you prefer to make 12 smaller mummies, cut them into 2″x2.6″ pieces.
Melt the White Chocolate: In a microwave-safe bowl, melt the 1/2 cup white chocolate chips at half power in 20-second intervals. Stir after each interval until smooth for a perfect piping consistency.
Pipe the Mummy Bandages: Transfer most of the melted white chocolate into a piping bag fitted with a Wilton tip 47. To achieve desired designs, pipe the white chocolate in a bandage-like pattern over the brownies.
Attach the Eyeballs: Dip the 24 candy eyeballs in the reserved melted white chocolate and place them on top of the brownies. They add the final touch that turns your treats into spooky mummies.
Chill Again: Place the decorated brownies in the fridge for about 30 minutes to allow the chocolate to set. These delightful treats can be stored covered in the fridge for up to 4 days.
Storing & Reheating
Keep your Mummy Brownies at room temperature in an airtight container for up to 3 days. If you need more time, refrigerate them for up to 4 days to maintain freshness. You can also freeze them, wrapped tightly in plastic wrap and placed in a Ziploc bag, for up to 3 months. To enjoy, simply thaw them at room temperature before decorating or serving. Expect a slight texture change when reheated, but they’ll still be delicious!
Chef’s Helpful Tips
- Avoid overmixing during the batter’s preparation; this ensures a fudgy and tender brownie.
- Use room temperature eggs for better emulsification and fluffier texture.
- If you enjoy a richer chocolate flavor, consider adding an extra tablespoon of cocoa powder.
- Make sure your baking pan is lined well to avoid sticking.
- For an added twist, try sprinkling some sea salt on top of the brownies after baking for a delicious sweet-and-salty contrast.
Mummy Brownies are not just a delicious treat; they are an experience that brings joy and laughter to any gathering. The combination of rich chocolate and playful decorations allows for a fun and interactive baking adventure. Whether enjoyed during Halloween or any occasion, these brownies are sure to impress. I encourage you to get creative and maybe even add your personal flair. Enjoy baking, decorating, and most importantly, indulging in these spooktacular delights!
Recipe FAQs
Can I make the Mummy Brownies in advance?
Absolutely! You can make the brownies up to 3 days in advance and store them at room temperature or refrigerate them for fresh textures. Just decoratively chill them before serving for a fun twist.
Can I use a different type of chocolate for decoration?
Yes, while white chocolate works beautifully against the darker brownie, feel free to use dark or milk chocolate if you prefer those flavors. Just melt and pipe them the same way!
How do I know when the brownies are done?
For perfectly baked brownies, check them at 15 minutes. Insert a toothpick into the center; it should come out with moist crumbs but not raw batter.
Can I make these brownies gluten-free?
Certainly! Swap regular flour for a 1:1 gluten-free flour blend. The flavor and texture will remain delightful while making them suitable for gluten-free diets.
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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 a festive treat featuring rich cocoa, a moist texture, and candy eyeballs for a fun Halloween twist. Perfect for gatherings or a cozy dessert at home!
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
- 24 candy eyeballs
Instructions
- Preheat the 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; set aside.
- In a large bowl, combine melted coconut oil, sugar, and vanilla extract. Add eggs one at a time, mixing until just combined.
- Incorporate the dry ingredients into the wet mixture until barely combined; avoid overmixing.
- Bake for 15-20 minutes until a toothpick inserted comes out wet but without raw batter. The top should not look wet.
- Let cool completely for about 1 hour, then chill for at least 2 hours for easier cutting. Store at room temperature for up to 3 days or refrigerate for 4 days. To freeze, wrap and place in a Ziploc bag, lasting up to 3 months.
- For 8 mummies, cut into 2"x3" rectangles; for 12, cut into 2"x2.6" squares.
- In a microwave-safe bowl, melt white chocolate in 20-second intervals at half power, stirring until smooth.
- Transfer most white chocolate to a piping bag for decorating; pipe mummy designs.
- Dip candy eyeballs in reserved white chocolate and place them on the brownies.
- Chill for about 30 minutes to set the decorations, then refrigerate covered for up to 4 days.
Notes
These brownies can be frozen for up to 3 months; thaw at room temperature before decorating.
For clean cuts, chill brownies for a couple of hours after baking to firm up.
Using dairy-free chocolate options makes this dessert suitable for those with dietary restrictions.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 19g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
