Mummy Brownies
Mummy Brownies are the perfect treat to welcome the spooky season! These moist, fudgy brownies are adorned with a fun mummy face and are not only scrumptious, but they also bring whimsy to your Halloween festivities. With a rich cocoa flavor complemented by creamy white chocolate accents, they are bound to become a family favorite. Plus, the combination of a simple brownie recipe with playful decorating makes this a fantastic solution for parties or just a Halloween night in. There’s nothing quite like baking something that brings both joy and flavor to the table.
Table of Contents
The first time I created Mummy Brownies, it was for a neighborhood Halloween party, and the rave reviews have kept me making them each year since! Their delightful appearance and rich texture can elevate any spooky gathering. Plus, they are quick to whip up, making them a practical choice for anyone looking to impress without a lot of fuss. Trust me, once you make a batch, your friends will be eagerly waiting for you to make these again!
Why You’ll Love This Recipe
- Simple & Quick: Prepare these mummies in just 20 minutes before baking!
- Irresistible Flavor: Expect fudgy, chocolaty goodness with a hint of sweetness from the white chocolate.
- Eye-Catching Appeal: The adorable white chocolate bandages and googly eyes make them a visual delight.
- Flexible Serving: Perfect for Halloween parties, movie nights, or just a fun dessert to enjoy with family.
- Diet-Friendly Options: Use dairy-free chocolate and coconut oil to make these brownies suitable for dietary preferences.
Ingredients You’ll Need
- 1 cup flour: All-purpose flour gives the brownies structure while keeping them tender.
- 3/4 cup Dutch-process cocoa powder: For rich chocolate flavor, Dutch-process cocoa is essential.
- 1/4 teaspoon salt: Enhances the flavor and balances sweetness.
- 3/4 cup + 2 tablespoons refined coconut oil (melted): This adds moisture and a slight coconut nuance; butter can be used as a non-dairy alternative.
- 1 1/2 cups granulated sugar: Sweetens the brownies and contributes to that chewy texture.
- 1 tablespoon vanilla extract: A splash of vanilla rounds out the flavors brilliantly.
- 3 large eggs: Room temperature eggs provide moisture and structure.
- 1/2 cup white chocolate chips: For the cute mummy bandages; dairy-free alternatives are available.
- 24 candy eyeballs: These add a whimsical touch to your mummies!
How to Make Mummy Brownies
Preheat the oven: Start by preheating your oven to 350°F (175°C) and line an 8”x8” pan with parchment paper for easy removal.
Mix dry ingredients: In a medium bowl, whisk together 1 cup of flour, 3/4 cup of Dutch-process cocoa powder, and 1/4 teaspoon of salt until well combined.
Combine wet ingredients: In a large mixing bowl, stir together 3/4 cup plus 2 tablespoons of melted coconut oil, 1 1/2 cups of granulated sugar, and 1 tablespoon of vanilla extract. Make sure everything is mixed well; you want a smooth foundation for your brownies.
Add eggs: Add 3 large eggs into the mixture, one at a time, stirring just until each is incorporated. This ensures a creamy batter without overmixing.
Incorporate dry mixture: Gently fold the dry ingredients into the wet mixture, stirring until almost no streaks of flour remain. Be careful not to overmix, as this can lead to tougher brownies.
Bake: Pour the batter into the prepared pan and bake for 15-20 minutes. Check with a toothpick; it should come out wet but not with raw batter. You’ll know they’re done when the edges set, but the center remains a little soft.
Cool completely: Let the brownies cool in the pan for about 1 hour, then chill for at least 2 hours in the refrigerator. This creates firmer brownies that are easier to cut.
Cut into shape: For 8 mummies, slice the brownies into rectangles about 2”x3”. For 12 mummies, cut them 2”x2.5”. The shape affects how much space you’ll have for piping the decorations.
Melt white chocolate: While the brownies chill, melt 1/2 cup of white chocolate chips in a microwave-safe bowl at half power in 20-second intervals, stirring each time until smooth.
Decorate: Transfer most of the melted white chocolate to a piping bag fitted with Wilton tip 47. Pipe a mummy bandage design across the brownies; let your creativity shine here!
Add eyeballs: Dip the candy eyeballs in the reserved white chocolate, and place them on the brownies to create those adorable mummy faces.
Set in the fridge: Place the decorated brownies back in the fridge for about 30 minutes to allow the chocolate to harden. Once set, these mummies will be ready to eat!
Storing & Reheating
Store your Mummy Brownies at room temperature in an airtight container for up to 3 days. If you want to make them last longer, place them in the refrigerator for up to 4 days. You can also freeze these delightful treats—just wrap them tightly in plastic wrap and place them in a Ziploc bag for up to 3 months. To enjoy again, simply thaw at room temperature. The texture may change slightly when frozen, but a quick warm-up in the microwave can refresh them.
Chef’s Helpful Tips
- Avoid overmixing the batter after adding the dry ingredient mixture; this keeps the texture light and fudgy.
- Ensure your eggs are at room temperature for better incorporation into the batter.
- Use a toothpick for testing doneness; it should have a few moist crumbs, not wet batter.
- If your brownies seem too soft, give them more chilling time to firm up before decorating.
- Feel free to swap out white chocolate chips for dark chocolate or milk chocolate for a twist on the flavor.
Mummy Brownies offer a delightful way to combine delicious flavor with festive fun. Their rich chocolate base topped with whimsical decorations will surely bring smiles, whether enjoyed at home or shared at a party. I invite you to try this recipe and add your spin to it! Enjoy the process and happy baking!
Recipe FAQs
What can I substitute for white chocolate chips?
You can use dairy-free chocolate chips if you prefer a non-dairy option. You might also try vanilla-flavored melting wafers for a similar white chocolate effect.
Can I make these brownies ahead of time?
Absolutely! You can bake the brownies a day or two in advance. Just make sure to store them properly in an airtight container, and decorate them on the day you plan to serve.
What if I don’t have parchment paper?
If you don’t have parchment paper, greasing the baking pan well with coconut oil or butter can also work. Just ensure to use a good layer to make the brownies easier to lift out later.
How can I make these brownies gluten-free?
For gluten-free Mummy Brownies, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that all other ingredients are certified gluten-free as well.
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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 rich and fudgy, featuring a delightful blend of cocoa powder and coconut oil, perfect for Halloween gatherings or any sweet tooth craving. With their easy preparation and fun decoration, they’re a favorite for all ages!
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, mix together the flour, cocoa powder, and salt. Set aside.
- In a large bowl, combine melted coconut oil, sugar, and vanilla extract. Mix in the eggs one at a time, stirring until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just incorporated; avoid overmixing.
- Bake for 15-20 minutes. A toothpick should come out with moist crumbs but not raw batter. The brownies will continue to firm up as they cool.
- Allow to cool completely for about 1 hour, then chill for at least 2 hours before cutting. Store in the room for up to 3 days or refrigerate for up to 4 days; for freezing, wrap in plastic and use a Ziploc for up to 3 months.
- For 8 mummies, cut into rectangles measuring about 2"x3"; for 12 mummies, cut into approximately 2"x2.6" pieces.
- Melt white chocolate in a microwave-safe bowl at half power, stirring every 20 seconds until smooth.
- Transfer most of the melted chocolate to a piping bag fitted with Wilton tip 47 and create a mummy design over the brownies.
- Dip the candy eyeballs in the reserved chocolate and place them on top of the brownies.
- Refrigerate for 30 minutes to allow the chocolate to harden before serving. Store in the fridge for up to 4 days.
Notes
Chilling the brownies helps make cutting easier and ensures clean edges.
To ensure proper melting, use low power settings when melting white chocolate in the microwave.
These brownies can be decorated however you like, using different colors of chocolate and toppings.
Nutrition
- Serving Size: 1 brownie
- Calories: 225
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
