Mummy Brownies
Mummy Brownies are a delightful Halloween treat that offers both the rich fudginess of a brownie and the playful charm of mummies. They’re deceptively simple to make and come adorned with candy eyeballs that peek out from swirls of white chocolate, making them an absolute hit at spooky gatherings. I first stumbled upon these adorable creations during a Halloween bake-off, and I’ve been hooked ever since! Not only do they satisfy a chocolate craving with their intense cocoa flavor, but they also bring smiles to everyone who sees them.
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These treats strike the perfect balance between rich and sweet, with an incredibly chewy texture that melts in your mouth. The creative mummy design adds an element of fun, making them perfect for parties, school events, or even cozy family nights at home. And the best part? They’re easy enough to whip up on a weekday evening yet impressive enough to wow your friends. I can’t wait for you to try making your own Mummy Brownies!
Why You’ll Love This Recipe
- Simple & Quick: Just 20 minutes of prep time and a short bake make these brownies a breeze.
- Irresistible Flavor: Rich, chocolatey brownies paired with sweet white chocolate create a mouthwatering combination.
- Eye-Catching Appeal: Adorned with candy eyeballs, these mummies are spooky yet cute.
- Flexible Serving: Perfect for Halloween parties, after-school snacks, or anytime you crave something sweet.
- Diet-Friendly Options: Easily swap ingredients for dairy-free or gluten-free adaptations!
Ingredients You’ll Need
- 1 cup (125 grams) flour: All-purpose flour helps provide the right structure; for a gluten-free option, a 1:1 blend can work well.
- 3/4 cup (86 grams) Dutch-process cocoa powder: This unsweetened cocoa gives a deep chocolate flavor; don’t substitute with regular cocoa, as it alters the taste.
- 1/4 teaspoon salt: Enhances the sweetness of the brownies and balances flavors.
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil, melted and cooled slightly: This oil creates a moist texture; butter can be used for a richer flavor.
- 1 1/2 cups (300 grams) granulated sugar: Sweetens the brownies; consider using coconut sugar for a lower glycemic index.
- 1 tablespoon vanilla extract: For a warm, aromatic flavor, always choose pure vanilla extract over artificial.
- 3 large eggs (50 grams each, out of shell, room temperature): Eggs bind the ingredients together and create a chewy texture; room temperature eggs blend more easily.
- 1/2 cup (85 grams) white chocolate chips or chopped white chocolate: Adds sweetness and creaminess; use dairy-free chocolate if you want a totally dairy-free treat.
- 24 candy eyeballs: These sweet little decorations make your mummies come to life!
How to Make Mummy Brownies
Preheat the oven: Begin by preheating your oven to 350°F (175°C). While it’s warming up, line an 8”x8” pan with parchment paper to ensure easy brownie removal later.
Mix dry ingredients: In a medium mixing bowl, stir together 1 cup of flour, 3/4 cup of Dutch-process cocoa powder, and 1/4 teaspoon of salt. This combination sets the foundation for your brownies, providing them with structure and rich chocolate flavor.
Combine wet ingredients: In a large mixing bowl, stir together 3/4 cup + 2 tablespoons of melted coconut oil, 1 1/2 cups of granulated sugar, and 1 tablespoon of vanilla extract. Once it’s well mixed, add in the 3 large room-temperature eggs one at a time, stirring just until blended. This step is crucial for achieving a smooth batter.
Blend wet and dry mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. It’s essential to leave a few streaks of flour; overmixing can lead to dense brownies.
Bake the brownies: Pour the batter into your prepared pan and smooth the top. Bake for about 15-20 minutes. A toothpick inserted into the center will come out wet, while one inserted into the sides should have some moist crumbs. Remember, they’ll continue to cook slightly as they cool—aim for a non-wet top.
Cool completely: Allow the brownies to cool in the pan for about 1 hour before chilling them in the refrigerator for at least 2 hours. Chilled brownies are easier to cut into perfect rectangles.
Cut into shapes: For 8 mummies, cut brownies into rectangles about 2″x3″. If you prefer 12 smaller mummies, cut them into approximately 2″x2.6″ pieces, trimming edges as needed for neatness.
Melt white chocolate: In a microwave-safe bowl, melt 1/2 cup of white chocolate at half power in 20-second intervals, stirring in between until completely smooth. Reserve a tiny bit of white chocolate for dipping the eyeballs.
Pipe on mummy design: Transfer the melted white chocolate (except for the reserved bit) to a piping bag fitted with Wilton tip 47. If your piping has a wavy design, invert the bag for a smooth mummy look. Pipe white chocolate over the brownies in an overlapping bandage pattern.
Attach candy eyeballs: Dip each candy eyeball into the reserved white chocolate before placing them on the brownies. Position them however you like to bring your mummies to life!
Chill to set: Place the decorated brownies back in the fridge for about 30 minutes to allow the white chocolate to harden.
Storing & Reheating
To keep your Mummy Brownies fresh, store them at room temperature in an airtight container for up to 3 days, or refrigerate them for up to 4 days. For longer storage, freeze wrapped brownies in plastic wrap inside a Ziploc bag, where they’ll stay good for about 3 months. When you’re ready to enjoy, thaw them at room temperature and consider warming them slightly in the microwave for that freshly-baked sensation.
Chef’s Helpful Tips
- Be careful not to overmix your batter, as it can result in dense brownies; just mix until combined.
- If you can, use room temperature ingredients (especially eggs and melted coconut oil) for the best batter consistency.
- A cooling rack can help speed up the brownie cooling process, but cooling in the pan is crucial for setting.
- Want a more pronounced chocolate flavor? Add an extra tablespoon of cocoa powder to the dry mix.
- For festive flair, consider adding sprinkles alongside the eyeballs for extra decoration.
Mummy Brownies are an easy crowd-pleaser and perfect for all types of gatherings. The combination of fudgy chocolate paired with playful designs makes them a fun addition to any dessert table. Plus, not only do they taste delightful, but they also add a touch of whimsy that makes Halloween—or any occasion—a bit more special. I genuinely hope you will give these a try, and who knows? This could become a new tradition in your household!
Recipe FAQs
Can I make these brownies gluten-free?
Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free flour blend, and they’ll turn out just as delicious.
How do I store leftover brownies?
Store Mummy Brownies at room temperature in an airtight container for up to 3 days. You may also refrigerate them for up to 4 days to extend their freshness.
Can I make these brownies in advance?
Yes! You can prepare the brownies a few days ahead. Just keep them stored properly and add the decorative elements closer to the time you plan to serve them for the best presentation.
What if I don’t have refined coconut oil?
If you prefer not to use coconut oil, you can easily substitute it with butter for a richer taste. Just make sure it’s melted and cooled slightly before use.
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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, featuring rich cocoa, creamy white chocolate, and decorated with fun candy eyes. Perfect for gatherings and simple to prepare, these brownies will impress any dessert lover.
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
- 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 the flour, cocoa powder, and salt. Set aside.
- In a large bowl, mix the melted coconut oil, sugar, and vanilla extract. Add the eggs one at a time, mixing just until combined.
- Add the dry mix to the wet ingredients and stir until almost no flour streaks remain, being careful not to overmix.
- Bake for 15-20 minutes. A toothpick inserted into the center should come out wet, and sides should come out with some moist crumbs.
- Let brownies cool completely for about an hour, then chill for at least 2 hours for easier cutting. Store at room temperature for up to 3 days or refrigerate for up to 4 days. Brownies can be frozen for up to 3 months, thaw at room temperature before decorating.
- For 8 mummies, cut brownies into 2"x3" rectangles, or for 12 mummies, cut into 2"x2.6" pieces for good decorating space.
- Melt white chocolate in a microwave-safe bowl at half power in 20-second intervals, stirring until smooth.
- Transfer all but a tiny bit of the melted white chocolate into a piping bag fitted with a suitable tip and pipe the mummy design.
- Dip the candy eyeballs in the reserved white chocolate and place them on the brownies.
- Chill in the fridge for about 30 minutes until the chocolate hardens. Brownies can be covered and stored in the refrigerator for up to 4 days.
Notes
For easier cutting, chill the brownies for at least 2 hours before slicing.
You can use dairy-free chocolate if preparing for a dietary restriction.
Store any unconsumed brownies wrapped in plastic for freshness.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
