Mummy Brownies are not just your average dessert; they are a delightful mix of rich chocolatey goodness wrapped in a fun spooky theme that’s perfect for Halloween gatherings or just for a cozy evening at home. With their fudgy texture and adorable candy eyeballs, these brownies are a treat that elevates any occasion. They’re so easy to make, simple enough that you can whip them up on a whim, yet impressive enough to serve at parties. Trust me, once you experience the amazing taste and playful presentation of these Mummy Brownies, you’ll find yourself coming back to this recipe year after year.
I first stumbled upon Mummy Brownies while searching for festive snacks to make for a Halloween party. The moment I saw those adorable, slightly melted eyeballs peeking out from beneath a gooey white chocolate drizzle, I knew I had to give it a go. And let me tell you, the result was not only a feast for the eyes but also a tantalizing experience for the taste buds. Watching everyone reach for seconds and thirds confirmed that these brownies are an absolute crowd-pleaser. So, let’s roll up our sleeves and dive into making these fun treats!
Why You’ll Love This Recipe
- Simple & Quick: You can whip up a batch of Mummy Brownies in just about 20 minutes of prep time, making them perfect for last-minute snacking.
- Irresistible Flavor: These brownies are rich, fudgy, and chocolaty, offering a delicious balance of flavors that are both satisfying and indulgent.
- Eye-Catching Appeal: The spooky mummy design is not only fun but also adds an impressive touch to your dessert table, making them a hit with both kids and adults.
- Flexible Serving: Ideal for Halloween parties, school events, or simply as an after-dinner treat, these Mummy Brownies are versatile enough to shine on any occasion.
- Diet-Friendly Options: Feel free to use dairy-free chocolate chips for a vegan-friendly version that everyone can enjoy!
Ingredients You’ll Need
- 1 cup all-purpose flour – This gives the brownies structure and balance. Be sure to spoon it into your measuring cup for accuracy.
- 3/4 cup Dutch-process cocoa powder – For intense chocolate flavor, Dutch-process cocoa provides a smooth, rich taste. Regular cocoa can work in a pinch, but the flavor won’t be as deep.
- 1/4 teaspoon salt – Just a pinch enhances the sweetness and balances the flavors beautifully.
- 3/4 cup + 2 tablespoons refined coconut oil (melted and cooled) – Coconut oil makes these brownies moist and rich. For a non-dairy option, stick with coconut oil; otherwise, butter works well too.
- 1 1/2 cups granulated sugar – Sweetness is key to brownies! This gives the treat its signature fudgy texture.
- 1 tablespoon vanilla extract – A dash of vanilla elevates the flavor profile; choose real vanilla extract for the best taste.
- 3 large eggs (room temperature) – Eggs add moisture and bind the ingredients. Room temperature eggs help things combine better.
- 1/2 cup white chocolate chips or chopped white chocolate – These melt beautifully and are perfect for creating the mummy bandage effect. Choose dairy-free options for a vegan alternative.
- 24 candy eyeballs – The fun surprise that makes these brownies come alive! They’re utterly adorable and perfect for your mummies!
How to Make Mummy Brownies
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Preheat Your Oven: Set the oven to 350°F (175°C) and line an 8”x8” baking pan with parchment paper for easy removal.
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Mix Dry Ingredients: In a medium mixing bowl, whisk together 1 cup all-purpose flour, 3/4 cup Dutch-process cocoa powder, and 1/4 teaspoon salt until well combined.
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Combine Wet Ingredients: In a large mixing bowl, stir together the 3/4 cup + 2 tablespoons melted coconut oil, 1 1/2 cups granulated sugar, and 1 tablespoon vanilla extract until smooth.
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Incorporate Eggs: Add 3 large eggs into the mixture one at a time, stirring just until incorporated after each addition.
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Combine Mixtures: Gradually mix the dry ingredients into the wet until there are just a few streaks of flour remaining. Remember, don’t overmix!
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Bake the Brownies: Pour the brownie batter into your prepared pan and bake for about 15-20 minutes. Use a toothpick to check for doneness— it should come out with moist crumbs, but not raw batter. Allow them to cool completely in the pan.
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Chill and Cut: Once cool, transfer the pan to the fridge for at least 2 hours for easier cutting. For Mummy Brownies, cut into rectangles approximately 2″x3″.
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Melt the White Chocolate: In a microwave-safe bowl, melt 1/2 cup white chocolate chips at half power in 20-second intervals, stirring after each, until smooth.
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Pipe the Mummy Design: Pour most of the melted chocolate into a piping bag fitted with a Wilton tip. Since you might want a wavy design, just flip the piping bag if needed.
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Add the Eyeballs: Pipe the white chocolate to create the mummy bandages, leaving space for the eyes. Dip the candy eyeballs in a little reserved melted chocolate and press them onto the brownies.
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Set the Brownies: Chill the Mummy Brownies in the fridge for about 30 minutes until the chocolate hardens. Enjoy as delightful, spooky treats perfect for any sweet occasion!
Storing & Reheating
To store your Mummy Brownies, keep them at room temperature in an airtight container for up to 3 days. If you prefer refrigeration, they’ll last for about 4 days. For longer storage, wrap them tightly in plastic wrap and place them in a Ziploc bag; they’ll stay fresh in the freezer for up to 3 months. When you’re ready to enjoy them again, just thaw at room temperature for a brief period. The brownies may slightly change in texture after freezing, but a quick reheat in the microwave for a few seconds can refresh that fudgy goodness.
Chef’s Helpful Tips
- Avoid overmixing the batter; this can result in tough brownies. Mix just until you no longer see dry flour.
- Make sure your eggs are at room temperature; they blend better into the warm melted chocolate mixture.
- For perfectly square brownies, trim the edges before decorating if they’re uneven—it makes for a great presentation!
- Feel free to experiment with different decorations or even flavors to make them uniquely yours; you could add nuts or a sprinkle of sea salt on top for added texture.
There’s something undeniably satisfying about biting into a soft, fudgy brownie that’s just a little bit spooky. The combo of rich chocolate and whimsical designs might just elevate your day. So why not gather your ingredients and start brewing up a batch of these delightful Mummy Brownies? You’ll find they not only taste fantastic but also bring a festive flair to any gathering! Enjoy the baking adventure and have fun with the decorating—it’s all part of the joy!
Recipe FAQs
Can I use regular cocoa powder instead of Dutch-process?
Absolutely! Regular cocoa powder works well; just keep in mind that the flavor will be slightly less intense and may not be as smooth as Dutch-process cocoa.
How do I prevent my brownies from sticking to the pan?
Lining the pan with parchment paper is a fantastic way to ensure easy removal. Additionally, lightly greasing the parchment paper helps too. Just make sure to let them cool fully before cutting.
Can I make Mummy Brownies ahead of time?
Yes, these brownies are perfect for making in advance! Bake and cool them, then wrap them up as specified and store in the fridge or freezer until you’re ready to decorate and serve.
What can I do if my brownies become too dry?
If you find that your brownies are dry, it could be due to overbaking. To refresh them, try microwaving for a few seconds to bring back some moisture. Always check for doneness a minute or two before the suggested baking time.
Print
Mummy Brownies
These Mummy Brownies are simple to make, packed with flavor, and decorated to be a spooky treat for all ages. With rich cocoa, white chocolate decoration, and candy eyeballs, they’re perfect for Halloween or any fun gathering!
- Total Time: 3 hours 55 minutes
- Yield: 12 servings 1x
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 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, stirring just until combined.
- Gradually add the dry mixture to the wet ingredients; stir until almost no flour streaks remain, being careful not to overmix.
- Bake for 15-20 minutes, until a toothpick comes out wet but not raw. The brownies will firm as they cool.
- Allow to cool completely (about 1 hour) and chill for at least 2 hours before cutting. Store at room temperature for 3 days or refrigerate for up to 4 days. Freeze wrapped for up to 3 months, thawing at room temperature before decorating.
- Cut brownies for mummies: rectangles for 8 mummies (2"x3") or squares for 12 mummies (2"x2.6").
- Melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Transfer a small amount to a piping bag and pipe a mummy design on the brownies.
- Dip candy eyeballs in reserved white chocolate and place on brownies.
- Chill for about 30 minutes to set the chocolate. Refrigerate for up to 4 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the brownies cool completely for easier cutting and decorating.
If preparing ahead, brownies can be stored at room temperature or refrigerated.
For best results, chill brownies before cutting and decorating.
- Prep Time: 20 minutes
- Cook Time: 215 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 201
- Sugar: 18g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
