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
Scale
- 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