Description
Spooky mummy brownies perfect for Halloween parties, featuring a delicious homemade brownie base decorated with candy eyes and white chocolate bandages.
Ingredients
- ½ cup butter
- ¼ cup semisweet chocolate chips
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup flour (94 g)
- ½ cup sugar (100 g)
- ½ cup brown sugar (100 g)
- ⅓ cup Dutch process cocoa (33 g)
- ¼ tsp salt
- 32 candy eyes
- 1 cup white chocolate chips (or candy wafers)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper or spray with cooking spray.
- Melt butter and semisweet chocolate chips together in the microwave in 30-second intervals until smooth. Stir well.
- In a separate bowl, whisk together flour, sugar, brown sugar, cocoa powder, and salt.
- Add eggs and vanilla to the melted butter-chocolate mixture. Mix until combined.
- Gently fold dry ingredients into the wet mixture until no streaks of flour remain. Do not overmix.
- Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Allow brownies to cool for at least 30 minutes. Lift out using parchment paper and slice into 16 squares (4×4).
- Place 2 candy eyes on each brownie.
- Melt white chocolate chips in 30-second microwave intervals, stirring between each, until smooth.
- Transfer melted chocolate to a small piping or zip-top bag. Snip the corner and drizzle back-and-forth lines across each brownie to create a “mummy wrap” look, securing the eyes in place.
- Let the chocolate harden 10–15 minutes before serving or storing.
Notes
Use high-quality semisweet chocolate for richer brownies. Line the pan with two crisscrossed pieces of parchment to lift brownies out cleanly. Freeze brownies (before or after decorating) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American