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Mummy Brownies Recipe

Mummy Brownies Recipe
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★★★★★

4.8 from 29 reviews

Delightfully spooky yet delicious Mummy Brownies perfect for Halloween celebrations. These rich, fudgy brownies are topped with white chocolate ‘bandages’ and candy eyes to create a fun mummy look that kids and adults will love. Easy to make and irresistibly tasty, they combine classic chocolate brownie flavors with a playful twist.

Ingredients

Scale

Brownie Batter

  • 1/2 cup butter
  • 1/4 cup semisweet chocolate chips
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup all-purpose flour (94g)
  • 1/2 cup white sugar (100g)
  • 1/2 cup brown sugar (100g)
  • 1/3 cup Dutch-process cocoa powder (33g)
  • 1/4 teaspoon salt

Mummy Decoration

  • 1 cup white chocolate chips or candy melts
  • 32 pieces candy eyes

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal later.
  2. Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and semisweet chocolate chips. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth.
  3. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, brown sugar, white sugar, Dutch-process cocoa powder, and salt until evenly combined.
  4. Combine Wet Ingredients: Add the eggs and vanilla extract to the melted butter and chocolate mixture. Stir thoroughly until smooth and fully incorporated.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
  6. Pour and Spread Batter: Pour the brownie batter into the prepared baking pan and spread evenly with a spatula.
  7. Bake: Bake in the preheated oven for 30 to 35 minutes. To check doneness, insert a toothpick into the center—there should be a few moist crumbs but no wet batter.
  8. Cool in Pan and Remove: Let the brownies cool in the pan for about 5 minutes. Then, using the parchment paper overhang, lift the brownies out and place them on a wire rack to cool completely.
  9. Cut Brownies: Once fully cooled, cut the brownies into 16 equal squares.
  10. Make Mummy Bandages: Melt the white chocolate chips or candy melts until smooth. Using a spoon or piping bag, drizzle the melted white chocolate over each brownie square in a crisscross pattern to mimic mummy bandages.
  11. Add Eyes: While the white chocolate is still warm and tacky, press two candy eyes onto each brownie to complete the mummy look.
  12. Set and Serve: Allow the decorated brownies to set for about 15 minutes at room temperature before serving to let the chocolate firm up.

Notes

  • Use parchment paper lining with overhanging edges for easy removal of brownies from the pan.
  • If you do not have candy eyes, you can use small dots of melted chocolate or edible googly eyes.
  • To make drizzling easier, warm the white chocolate gently and stir frequently to prevent clumping.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allow brownies to cool completely before decorating to prevent the white chocolate from melting too much.

Nutrition

Keywords: Halloween brownies, mummy brownies, chocolate brownies, spooky dessert, kid-friendly Halloween treat

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