Mummy Brownies
Mummy Brownies wrap a rich, fudgy brownie in white chocolate bandages and two candy eyes for the easiest Halloween dessert on this list.
Servings: 16 brownies
Calories: 180kcal
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 12 oz white candy melts or white chocolate chips
- 32 mini candy eyes 2 per brownie
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper, leaving a little overhang on two sides to lift the brownies out later.
- Whisk the melted butter and sugar together until glossy, about 1 minute, then whisk in the cocoa powder until smooth.
- Add the eggs one at a time, whisking well after each, then whisk in the vanilla and salt.
- Fold in the flour and baking powder just until no dry streaks remain — a few strokes too many and the brownies turn cakey instead of fudgy.
- Spread the batter into the prepared pan and bake for 26-28 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan, about 1 hour, then lift out using the parchment and cut into 16 squares.
- Melt the white candy melts in the microwave in 20-second bursts, stirring between each, until smooth and pourable.
- Drizzle the melted white chocolate back and forth across each brownie in thin strips to look like mummy wrappings, leaving a small gap near the top for the face.
- Press two candy eyes into the gap while the chocolate is still wet, then let everything set at room temperature for about 10 minutes before serving.
Notes
Store undecorated brownies in an airtight container at room temperature for up to 4 days, or freeze up to 3 months. Decorate with white chocolate and candy eyes the day you plan to serve them.