Mummy Brownies
Rich, fudgy homemade brownies dressed up with simple white chocolate mummy wraps and candy eyeballs — an easy, crowd-pleasing Halloween party classic.
Equipment
- 8x8-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Piping bag
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 cup white candy melting wafers or white chocolate chips for the mummy wraps
- 32 candy eyeballs
Instructions
- Preheat the oven to 350°F (175°C). Line the baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the butter, then whisk in the sugar until combined.
- Whisk in the eggs one at a time, then the vanilla extract, until the batter looks glossy.
- Sift in the cocoa powder, flour, salt, and baking powder. Fold gently with a spatula just until no dry streaks remain.
- Pour the batter into the prepared pan and spread evenly. Bake for 28-30 minutes, until the edges look set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the brownies completely in the pan, about 30 minutes, before decorating.
- Lift the brownies out using the parchment overhang and cut into 16 squares.
- Melt the white candy wafers in 30-second microwave bursts, stirring between each, until smooth. Transfer to a piping bag.
- Pipe back-and-forth strips across each brownie to look like mummy wrapping, leaving a gap for the eyes, and press two candy eyeballs into the gap on each brownie while the chocolate is still wet.
- Let the white chocolate set at room temperature for about 10 minutes before serving.
Notes
Slightly underbaking keeps the brownies fudgy rather than cakey. Let them cool fully before piping for clean mummy stripes. Store in an airtight container at room temperature for up to 4 days, or freeze unfrosted brownies for up to 2 months. Calories per serving: ~195 kcal (estimated)