Description
These mummy brownies are fudgy, rich, and perfectly spooky for Halloween! They feature a soft, chocolatey brownie base decorated with white chocolate “bandages” and candy eyes. Can be made regularly, gluten-free or dairy-free.
Ingredients
Scale
- 1 cup flour (see notes)
- 3/4 cup Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons refined coconut oil (melted and cooled slightly or butter for non-dairy-free)
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs (50 grams each, out of shell, room temperature)
- 1/2 cup 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 a piece of parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time and stir just until combined.
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix!
- Bake for 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool. The top should not appear wet.
- Let cool completely, about 1 hour and then chill for at least 2 hours. They’re easier to cut when chilled. If making the brownies ahead of time, you can store them at room temperature for up to 3 days or in the refrigerator for up to 4 days. To freeze, wrap in plastic wrap and place in a Ziploc bag. Brownies can be frozen for up to 3 months. Thaw at room temperature before decorating.
- For 8 mummies – cut into rectangles about 2″x3″. This gives nice, tall mummies with good decorating space (and you can trim the edges if they’re uneven). For 12 mummies – cut them about 2″x2.6″. They’ll be slightly smaller but still a good shape for piping the bandages.
- In a microwave-safe bowl, melt the white chocolate at half power in 20-second intervals, stirring after each, until smooth.
- Transfer all but a tiny bit to a piping bag fitted with Wilton tip 47 or something similar. I didn’t see the wavy design in the piping, but if you do, just flip over the piping bag so that the wavy design is on the bottom and not the top.
- Pipe on a mummy design.
- Dip the eyeballs in the reserved white chocolate and place the eyeballs on the brownies.
- Place in the fridge for about 30 minutes for the chocolate to harden. Once decorated with white chocolate and candy eyes, chill until firm. Cover and refrigerate for up to 4 days.
Notes
- Can be made gluten-free using a gluten-free flour blend.
- Use dairy-free chocolate for a dairy-free version.
- Store leftovers properly to maintain freshness.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 338.6
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20.8 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10.8 g
- Trans Fat: 0 g
- Carbohydrates: 39.6 g
- Fiber: 2 g
- Protein: 3.8 g
- Cholesterol: 70 mg