Mummy Brownies
There’s something wonderfully nostalgic about biting into a rich, fudgy brownie. It’s one of those desserts that feels almost universal; dense, chocolatey, and oh-so-satisfying. But when you give these brownies a playful twist with some white chocolate and candy eyeballs, they transform into cute and spooky Mummy Brownies! Perfect for Halloween parties or cozy fall gatherings, these treats are not just delicious but also a delight to behold. Plus, they come together quickly, making them a hassle-free addition to any festive table.
Table of Contents
I’ll never forget the first time I made these Mummy Brownies. It was a crisp October afternoon, and I had an unexpected gathering of friends coming over. I needed a dessert that was both easy and fun. Rushing into the kitchen, I had all the ingredients on hand. In no time, I turned those brownies into little mummies that had everyone smiling. It’s a memory I cherish, one that reminds me how food can bring people together, especially when there’s chocolate involved.
Why You’ll Love This Recipe
- Simple & Quick: Whip up a batch of Mummy Brownies in just 20 minutes of prep time.
- Irresistible Flavor: The combination of rich cocoa and creamy white chocolate creates a perfect balance of sweet and decadent.
- Eye-Catching Appeal: These spooky treats will impress guests with their fun mummified look, making them a hit at parties.
- Flexible Serving: Perfect for a Halloween party or as a delightful after-school snack for kids.
- Diet-Friendly Options: Easily use dairy-free chocolate to cater to dietary needs without sacrificing taste.
Ingredients You’ll Need
- 1 cup (125 grams) flour: All-purpose flour creates a tender brownie base. If gluten-free, use a gluten-free flour blend.
- 3/4 cup (86 grams) dutch-process cocoa powder: This gives the brownies a deep chocolate flavor; unsweetened cocoa can be used as a substitute.
- 1/4 teaspoon salt: Enhances the sweet flavors in the brownies.
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil, melted and cooled slightly: This keeps the brownies moist and adds a subtle flavor. Butter can be used for a non-dairy option.
- 1 1/2 cups (300 grams) granulated sugar: Sweetness is essential for that classic brownie flavor.
- 1 tablespoon vanilla extract: A splash of vanilla adds depth to the overall flavor profile.
- 3 large eggs (50 grams each, out of shell, room temperature): Eggs provide structure and moisture. Room temperature eggs mix better and create a fluffier texture.
- 1/2 cup (85 grams) white chocolate chips or chopped white chocolate: These serve as the “bandages” for your mummy—use dairy-free chocolate for a vegan version.
- 24 candy eyeballs: These fun decorations bring the mummies to life and make them even more entertaining for both kids and adults.
How to Make Mummy Brownies
Preheat: Start by preheating your oven to 350°F (175°C). This ensures your brownies bake evenly. Line an 8”x8” pan with parchment paper for easy removal later.
Mix Dry Ingredients: In a medium mixing bowl, combine 1 cup flour, 3/4 cup cocoa powder, and 1/4 teaspoon salt. Stir until well blended and set aside.
Combine Wet Ingredients: In a large mixing bowl, whisk together 3/4 cup + 2 tablespoons melted coconut oil, 1 1/2 cups granulated sugar, and 1 tablespoon vanilla extract until smooth. Next, add the 3 large eggs, one at a time. Beat together just until fully incorporated.
Combine Mixtures: Add the dry flour mixture to the wet ingredients. Gently stir until almost no streaks of flour remain, ensuring you don’t overmix—this keeps the brownies soft and fudgy.
Bake: Pour the batter into the prepared pan and bake for 15-20 minutes. Check for doneness with a toothpick; it should come out wet but not with raw batter. The edges will begin to pull away slightly from the sides of the pan.
Cool and Chill: Allow the brownies to cool completely in the pan—this takes about 1 hour. Then, chill them in the refrigerator for at least 2 hours. This makes them easier to cut into rectangles later on.
Cut Brownies: For the perfect shape, cut the brownies into 2″x3″ rectangles for taller mummies, or 2″x2.6″ for a slightly smaller version. Feel free to trim any uneven edges!
Melt White Chocolate: In a microwave-safe bowl, melt 1/2 cup white chocolate chips at half power in 20-second intervals, stirring after each until smooth.
Pipe Mummy Bandages: Transfer all but a tiny bit of the melted chocolate to a piping bag fitted with a Wilton tip 47—or use any tip you have. Pipe a wavy design onto each brownie to resemble mummy bandages.
Attach Eyeballs: Dip the 24 candy eyeballs in the reserved melted white chocolate. Place two eyeballs on each brownie to complete the mummy look.
Chill Again: After decorating, return your brownies to the fridge for about 30 minutes. This helps the chocolate to harden fully, allowing your mummies to stay beautifully intact.
Storing & Reheating
Store your Mummy Brownies at room temperature in an airtight container for up to 3 days. If you want them to last longer, refrigerate for up to 4 days. For freezing, wrap them tightly in plastic wrap, then place them in a Ziploc bag, where they can stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature for a short while. They might not be as moist after freezing, but a quick zap in the microwave for about 10-15 seconds can help revive that fudgy texture.
Chef’s Helpful Tips
- Overmixing the batter can result in tough brownies, so mix just until combined.
- Use room temperature eggs for the best incorporation and texture.
- For an extra flavor boost, try adding 1/2 teaspoon of coffee or espresso powder to enhance the chocolate flavor.
- Test your brownies with a toothpick for optimal doneness—moist crumbs are perfect!
- If you want to make these ahead, prepare and decorate them a day before your event for easy serving.
The simple joys of baking come alive with these charming Mummy Brownies, combining the classic taste of chocolate brownies with a fun, spooky twist. Each bite is a little celebration of flavor and creativity. Don’t hesitate to experiment with different decorations or add-ins. Maybe add a drizzle of caramel or a sprinkle of sea salt on top of the chocolate for an unexpected twist! Enjoy every gooey, chocolatey moment as you share these delightful treats with friends, family, or even just as a treat for yourself. Trust me, they won’t last long once you take your first bite!
Recipe FAQs
Can I make these brownies gluten-free?
Absolutely! Simply replace the all-purpose flour with a gluten-free flour blend. Ensure that the other ingredients are also gluten-free, especially the chocolate used. This way, everyone can enjoy these spooky treats!
What type of cocoa powder should I use for Mummy Brownies?
Dutch-process cocoa powder is best for these brownies as it provides a deeper chocolate flavor and a rich color. However, you can substitute it with unsweetened cocoa powder if that’s what you have on hand.
How do I store leftover Mummy Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for about 4 days. If you want to keep them longer, wrap them in plastic and freeze for up to 3 months!
What can I do if my brownies come out too cakey?
If the brownies are too cakey, it might be due to overmixing the batter or adding too much flour. Always measure your flour accurately, and mix just until the ingredients are combined to create that rich, fudgy texture!
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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 delightful treat with a rich chocolate flavor, enhanced by creamy white chocolate and fun candy eyeballs. Perfect for Halloween celebrations or any festive gathering, they are simple to prepare with straightforward ingredients, ensuring a spooky yet delicious experience for anyone who tries them.
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 flour, cocoa powder, and salt; set aside.
- In a large bowl, mix melted coconut oil, sugar, and vanilla extract. Add eggs one at a time and mix until just combined.
- Gradually add the dry mixture to the wet ingredients; stir until almost no flour streaks remain. Avoid overmixing.
- Bake for 15-20 minutes. Use a toothpick to check; it should be wet or have moist crumbs.
- Let brownies cool for about 1 hour, then chill for at least 2 hours to make cutting easier.
- Cut into rectangles to create ‘mummies’.
- Melt white chocolate at half power in 20-second increments in a microwave-safe bowl until smooth.
- Place most of the melted chocolate in a piping bag for decorating; use a small amount for eyes.
- Pipe mummy designs onto the brownies.
- Dip candy eyeballs in white chocolate and place on the brownies.
- Chill for 30 minutes to allow the chocolate to harden.
Notes
For neater cuts, allow brownies to chill completely before slicing.
Store leftovers at room temperature for up to 3 days or refrigerate for 4 days.
Brownies can be frozen wrapped tightly in plastic for up to 3 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 22g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
