Name: Mummy Brownies
Prep time: 20 min
Cook time: 3 h 35 min
Total time: 3 h 55 min
Cuisine: American
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

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Mummy Brownies are a spooky twist on traditional brownies, featuring a rich, fudgy base topped with playful white chocolate decorations. These treats are perfect for Halloween or any festive occasion, combining a delightful chocolate flavor with a fun, edible design that’s sure to bring out the kid in everyone. Each bite delivers the mouthwatering satisfaction of classic brownies, while the white chocolate bandages and candy eyeballs add an extra level of charm, perfect for parading on dessert tables or delighting guests at a party.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mummy Brownies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mummy Brownies

I first discovered Mummy Brownies while searching for creative ideas to impress friends during a Halloween gathering. The excitement in the kitchen as I piped the white chocolate topping and placed the candy eyeballs was contagious. Not only did my friends rave about the adorable presentation, but they also couldn’t get enough of the rich chocolate flavor. These brownies are not just a hit with kids; adults find them irresistible, too. Try making them, and you’ll see how they can elevate your dessert game!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, you’ll have these brownies on their way to the oven in no time.
Irresistible Flavor: Each bite is a burst of rich chocolatey goodness that’s wonderfully fudgy and satisfying.
Eye-Catching Appeal: Adorned with white chocolate “bandages” and quirky candy eyeballs, they’re fun to look at and perfect for any spooky occasion.
Flexible Serving: Ideal for Halloween parties, school events, or even as a fun family treat during the fall season.
Diet-Friendly Options: Easily swap in dairy-free chocolate for a delicious, non-dairy version everyone can enjoy.

Ingredients You’ll Need

1 cup (125 grams) all-purpose flour: This provides the structure for your brownies. If you need a gluten-free option, substitute with a 1:1 gluten-free flour blend.
3/4 cup (86 grams) Dutch-process cocoa powder: For rich chocolate flavor. Dutch-process cocoa adds a deeper taste compared to regular cocoa powder.
1/4 teaspoon salt: Enhances the sweetness and balances the flavors beautifully.
3/4 cup + 2 tablespoons (196 grams) refined coconut oil: This gives the brownies moisture and a slight richness. You can also use unsalted butter if you prefer a non-dairy-free option.
1 1/2 cups (300 grams) granulated sugar: Sweetens the brownies and contributes to a chewy texture.
1 tablespoon vanilla extract: Adds a warm, aromatic flavor that complements the chocolate.
3 large eggs (about 50 grams each, out of shell, room temperature): Eggs provide the necessary structure and moisture; room temperature eggs mix in more easily.
1/2 cup (85 grams) white chocolate chips or chopped white chocolate: For decorating; choose dairy-free if needed for a dairy-free version.
24 candy eyeballs: These are the fun accent that makes these brownies a hit, bringing a playful look to your treats.

How to Make Mummy Brownies

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Don’t forget to line an 8”x8” pan with parchment paper for easy removal of the brownies later!

Mix the Dry Ingredients: In a medium mixing bowl, whisk together 1 cup all-purpose flour, 3/4 cup Dutch-process cocoa powder, and 1/4 teaspoon salt. This blend sets the foundation for the brownie texture, so give it a good mix and set it aside.

Combine the Wet Ingredients: In a large mixing bowl, combine 3/4 cup + 2 tablespoons melted and cooled refined coconut oil, 1 1/2 cups granulated sugar, and 1 tablespoon vanilla extract. Stir these together until they meld into a smooth mixture. Next, add in the 3 large eggs one at a time, mixing just until combined after each addition—overmixing can lead to tough brownies.

Incorporate the Dry Mix: Gently fold the dry ingredient mix into the wet mixture until just combined. Aim for a few small streaks of flour remaining. This will ensure the brownies stay luscious and fudgy.

Bake the Brownies: Pour the brownie batter into the prepared pan and spread it evenly. Bake for 15-20 minutes. Keep an eye on them; you want a toothpick to come out wet from the center, and moist crumbs from the sides. They’ll firm up as they cool, so don’t worry if it looks a bit underbaked.

Cool Completely: Allow the brownies to cool for about 1 hour. For best results, chill them in the refrigerator for at least 2 hours, making them easier to cut into rectangles.

Cut the Brownies: Depending on how large you want your mummies, cut your chilled brownies into rectangles. For taller mummies, aim for 2″x3″ slices; for smaller sizes, cut them to about 2″x2.6″. This gives you plenty of space for decorating.

Melt the White Chocolate: Using a microwave-safe bowl, melt 1/2 cup white chocolate chips at half power, in 20-second intervals. Stir after each interval until it’s smooth and creamy.

Decorate the Brownies: Transfer most of the melted white chocolate into a piping bag fitted with a wilton tip 47. If you notice a wavy design in the piping, simply turn the bag over. Pipe white chocolate in a mummy design over each brownie.

Add the Eyeballs: Dip the candy eyeballs into the reserved white chocolate and gently affix them onto the brownies. They should look extra cute and spooky!

Chill to Set: Place the decorated Mummy Brownies back in the fridge for about 30 minutes to let the chocolate set completely.

Storing & Reheating

Store your Mummy Brownies at room temperature for up to 3 days in an airtight container, or refrigerate them for up to 4 days for optimal freshness. To freeze, wrap them tightly in plastic wrap and place them in a Ziploc bag; they can last up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature. Keep in mind that the texture might slightly change after freezing, but a quick toast in the oven at 300°F for about 10 minutes can revive their fudgy goodness.

Chef’s Helpful Tips

Be cautious when mixing the dry and wet ingredients; overmixing can lead to dense brownies.
Make sure your eggs are at room temperature to achieve a well-blended batter; it helps everything combine evenly.
If you want to enhance the chocolate flavor, consider adding a teaspoon of instant coffee in the dry mix.
If you intend to make these ahead of time, they actually taste better the next day after the flavors have had a chance to meld!

Mummy Brownies are not just festive; they’re an exquisite treat that blends rich chocolate flavor with an adorable aesthetic. These brownies will undoubtedly become a favorite in your recipe repertoire—don’t hesitate to get creative and experiment with additional toppings or decorations.

Recipe FAQs

Can I make Mummy Brownies gluten-free?

Absolutely! You can substitute the 1 cup all-purpose flour with a gluten-free flour blend. Just ensure it’s a blend that works for baking to maintain the right texture.

What can I use instead of coconut oil?

If you prefer, unsalted butter is a fantastic substitution for 3/4 cup + 2 tablespoons refined coconut oil. It will add a delightful richness without compromising flavor.

How can I store leftover brownies?

These brownies can be stored at room temperature in an airtight container for up to 3 days. If you want to keep them longer, refrigerate them for up to 4 days or freeze as mentioned above.

Can I add nuts to the brownies?

Absolutely! If you enjoy a bit of crunch, feel free to fold in 1/2 cup of chopped nuts, like walnuts or pecans, into the batter before baking for added texture and flavor.