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
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 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