Mummy Brownies are the ultimate sweet treat that combines the fudgy, rich taste of homemade brownies with whimsical decorations that are perfect for any spooky occasion. These delightful desserts bring a festive spirit to your Halloween gatherings, transforming a classic favorite into something that will be the highlight of any dessert table. Dense, chewy, and drizzled with white chocolate to resemble mummy bandages, these brownies are not just a treat for the taste buds but a feast for the eyes too.
The best part about Mummy Brownies is that they’re not as complicated as they may look. With just a few ingredients and a little creativity, you can whip up a batch that will impress everyone. They’re easy enough to make for a casual family movie night or a big Halloween party. Plus, they are budget-friendly, allowing you to impress without breaking the bank. I can’t wait for you to give this recipe a try!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 20 minutes of prep and a short baking time.
- Irresistible Flavor: Chewy, rich chocolate brownies that melt in your mouth with every bite.
- Eye-Catching Appeal: Adorable decorated mummies with candy eyeballs that make them a hit at any gathering.
- Flexible Serving: Perfect for Halloween parties, celebrations, or as a surprise treat for your family!
- Diet-Friendly Options: Easy to make dairy-free by using vegan chocolate.
Ingredients You’ll Need
- 1 cup (125 grams) all-purpose flour: This provides the structure to your brownies, making them perfectly chewy. You can substitute with gluten-free flour if needed.
- 3/4 cup (86 grams) Dutch-process cocoa powder: For that rich chocolate flavor and a darker color. Using Dutch-process adds a smoothness that’s hard to resist.
- 1/4 teaspoon salt: A pinch of salt enhances the sweetness and balances the flavors perfectly.
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil: This gives moisture and chewiness to the brownies. Feel free to use unsalted butter if you’re not dairy-free.
- 1 1/2 cups (300 grams) granulated sugar: For sweetness and fudginess, granulated sugar is essential here!
- 1 tablespoon vanilla extract: Enhances the overall flavor and adds a lovely warmth.
- 3 large eggs: Bring your eggs to room temperature for the best mixing results. Eggs help bind everything together.
- 1/2 cup (85 grams) white chocolate chips: Adds a marvelous sweetness and is perfect for decorating your mummies.
- 24 candy eyeballs: These fun decorations transform your brownies into adorable mummies.
How to Make Mummy Brownies
Preheat the oven: Preheat your oven to 350 °F (175 °C). While it heats, you’ll have time to prepare your pan and brownie batter.
Prepare the pan: Line an 8”x8” baking pan with parchment paper, leaving some overhang. This makes it easier to lift the brownies out later.
Mix 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 until well combined. This ensures they are evenly distributed throughout your brownies.
Combine wet ingredients: In a large mixing bowl, whisk together 3/4 cup + 2 tablespoons refined coconut oil, 1 1/2 cups granulated sugar, and 1 tablespoon vanilla extract until smooth. The mixture should be glossy and slightly thick.
Incorporate eggs: Add 3 room temperature eggs to the wet mixture one at a time, mixing gently after each addition. This helps create nice, integrated batter without overmixing, which is key for fudgy brownies.
Combine mixtures: Slowly fold the dry mixture into the wet mixture using a spatula. Mix only until no streaks of flour remain; overmixing can lead to tough brownies.
Bake the brownies: Pour the batter into the prepared pan and spread it evenly. Bake for 15-20 minutes, until a toothpick inserted into the sides comes out with moist crumbs but no raw batter. The top should not be wet but look slightly domed.
Cool and chill: Once baked, let the brownies cool completely for about 1 hour. For cleaner cuts, chill them in the fridge for at least 2 hours. If you plan to store them, they can stay at room temperature for up to 3 days or in the fridge for 4 days.
Cut into rectangles: For 8 mummies, slice the brownies into 2″x3″ rectangles. If you prefer 12 mummies, cut them into 2″x2.6″ pieces. This size gives you plenty of room to decorate your mummies!
Melt white chocolate: In a microwave-safe bowl, melt 1/2 cup of white chocolate chips at half power in 20-second intervals, stirring after each until smooth. Keeping the chocolate smooth ensures easy piping for that mummy look.
Pipe the “bandages”: Transfer all but a small portion of the melted white chocolate into a piping bag fitted with a Wilton tip 47 or a similar tip. Make sure the piping bag is sturdy enough to handle the chocolate’s thickness.
Decorate the brownies: Pipe the melted white chocolate over each brownie in a wavy pattern reminiscent of mummy bandages. Let your imagination run wild as you decorate!
Attach the eyeballs: Dip the 24 candy eyeballs in the reserved melted white chocolate and place them on the brownies. This adds a fun and spooky touch that everyone will love.
Chill again: Place your mummies in the fridge for about 30 minutes to let the chocolate harden. You want them to be firm enough for serving.
Storing & Reheating
Store your mummies at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate in a tightly sealed container for up to 4 days. To freeze, wrap them in plastic wrap and place them in a Ziploc bag; they can last up to 3 months. Thaw at room temperature before enjoying! While the texture may slightly change, a quick reheat in the microwave for about 10 seconds can refresh their fudginess.
Chef’s Helpful Tips
- Avoid overmixing after adding the dry ingredients; it can lead to a less chewy texture.
- Ensure your eggs are at room temperature for better mixing; it helps create a smoother batter.
- Always check for doneness by testing sides with a toothpick, as the center may appear underbaked but finish cooking while cooling.
- If you want a thicker brownie, consider using slightly smaller pan dimensions. A 7″x7″ pan works well!
- Feel free to customize your decorations with different colored candies or other fun edible decorations!
These Mummy Brownies are about more than just chocolate; they are about bringing fun and creativity to the kitchen, making them a perfect activity for kids and adults alike. No matter the occasion, these spooky treats are guaranteed to bring smiles, laughter, and the delicious taste of cocoa to everyone who tries them. So grab your ingredients and dive into this spooky baking adventure!
Recipe FAQs
Can I make these brownies ahead of time?
Absolutely! You can prepare the brownies and store them in the refrigerator for up to 4 days. To make them even faster to serve, chill the brownies first before cutting and decorating them.
What kind of cocoa powder should I use?
For the best flavor, use Dutch-process cocoa powder. It gives a rich chocolate taste and enhances the texture of the brownie, making it fudgier. Avoid regular cocoa powder for this particular recipe.
Can I use a different type of chocolate for decorating?
Yes! While white chocolate is traditional for Mummy Brownies, you can use dark or milk chocolate for a twist. Just ensure it melts smoothly for easy piping.
How do I make these brownies gluten-free?
To create gluten-free Mummy Brownies, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend. This will maintain the texture while accommodating 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
- Method: Baking
- Cuisine: American
Description
These Mummy Brownies are a delightful treat with rich chocolate flavor and creamy white chocolate accents. Perfect for Halloween or any occasion, they’re easy to prepare and irresistibly tasty!
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 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, stirring until combined.
- Gradually mix in the dry ingredients until just combined. Avoid overmixing.
- Bake for 15-20 minutes until a toothpick comes out wet from the center, with moist crumbs around the sides.
- Cool completely for about 1 hour, then chill for at least 2 hours before cutting.
- For 8 mummies, cut into rectangles about 2"x3"; for 12 mummies, cut into 2"x2.6" squares.
- Melt white chocolate in a microwave-safe bowl at half power in 20-second intervals, stirring until smooth.
- Transfer most of the melted chocolate to a piping bag fitted with Wilton tip 47 for decorating.
- Pipe a mummy design onto the brownies.
- Dip the candy eyeballs in reserved white chocolate and place on the brownies.
- Chill in the fridge for 30 minutes until the chocolate hardens.
Notes
Brownies can be stored at room temperature for up to 3 days or in the refrigerator for up to 4 days.
To freeze, wrap brownies in plastic wrap and place in a Ziploc bag for up to 3 months.
Let thaw at room temperature before decorating.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
