Mummy Brownies
Mummy Brownies are an absolute delight—rich, fudgy, and covered in an adorably spooky white chocolate design. With a perfect combination of cocoa-rich flavors, they strike just the right balance between sweet and slightly dark without being overwhelming. Each bite feels like indulging in something special, making them the ideal treat for Halloween or any occasion that calls for a little fun. They’re not just another dessert; they’re your key to making gatherings memorable.
Table of Contents
I first stumbled upon this recipe during a search for festive treats my kids could help make, and it was love at first sight. The process of transforming simple brownies into charming little mummies is just as enjoyable as eating them. Plus, they make for a delightful surprise in lunchboxes or a fantastic party treat, instantly charming everyone around. If you’re seeking a spooky yet scrumptious dessert that also doubles as a fun activity, then you must try making these Mummy Brownies!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just around five hours, including chilling time, making the process manageable for any busy schedule.
- Irresistible Flavor: Each brownie is rich and fudgy, with a heavenly cocoa flavor that makes them completely addictive.
- Eye-Catching Appeal: Dressed up as cute little mummies, these brownies are sure to steal the show at any gathering.
- Flexible Serving: Perfect for Halloween parties, school events, or just as a fun family treat any day of the week.
- Diet-Friendly Options: Easily swap out regular chocolate with dairy-free alternatives to accommodate sensitive stomachs.
Ingredients You’ll Need
- 1 cup (125 grams) all-purpose flour: This forms the base of your brownies, providing structure. If gluten-free, you can substitute with a gluten-free all-purpose flour blend.
- 3/4 cup (86 grams) Dutch-process cocoa powder: Choose a high-quality cocoa for a deep chocolate flavor that really shines. Natural cocoa may be used but will affect the brownies’ texture.
- 1/4 teaspoon salt: This enhances all the flavors and balances the sweetness. Don’t skip it!
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil (melted and cooled slightly) or unsalted butter: Both options are excellent; coconut oil contributes a subtle coconut flavor while remaining dairy-free.
- 1 1/2 cups (300 grams) granulated sugar: This will ensure your brownies are sweet and chewy. Brown sugar could be used for a deeper moisture, though it will alter the texture slightly.
- 1 tablespoon pure vanilla extract: A must for depth of flavor. Avoid imitation vanilla if you can for a purer vanilla essence!
- 3 large eggs (approximately 50 grams each, out of shell, room temperature): Room-temperature eggs are key to ensuring a smooth batter and even texture.
- 1/2 cup (85 grams) white chocolate chips or chopped white chocolate: This is essential for creating the mummy bandages. Use dairy-free chocolate if you’re aiming for a vegan treat.
- 24 candy eyeballs: These add the finishing touch to each mummy. Find them in most baking aisles, or you can opt for a homemade version using chocolate and small candies.
How to Make Mummy Brownies
Preheat the Oven: Start by preheating your oven to 350 °F (175 °C). Line an 8”x8” pan with parchment paper to easily lift out the brownies later.
Mix the Dry Ingredients: In a medium mixing bowl, whisk together 1 cup (125 grams) of flour, 3/4 cup (86 grams) of Dutch-process cocoa powder, and 1/4 teaspoon of salt. This mixture is key—it ensures the dry ingredients are evenly distributed.
Combine Wet Ingredients: In a large mixing bowl, stir together the 3/4 cup + 2 tablespoons (196 grams) of melted coconut oil, 1 1/2 cups (300 grams) of granulated sugar, and 1 tablespoon of pure vanilla extract. Once this is well mixed, add in the 3 large eggs one at a time, stirring until just combined. You want to incorporate air without overmixing.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring just until no flour streaks remain. Overmixing could yield tough brownies, so keep it gentle.
Bake the Brownies: Pour the mixture into your prepared pan and smooth the top. Bake for 15-20 minutes—use a toothpick to check; it should come out with some moist crumbs but no wet batter. The top should not appear wet.
Cool the Brownies: Allow the brownies to cool completely, approximately 1 hour. Then chill in the refrigerator for at least 2 hours. Chilling helps you cut them cleanly and makes decorating much easier.
Cut the Brownies: Decide how many mummies you’d like to make. For 8 mummies, cut rectangles about 2″x3″. For 12 smaller mummies, go for approximately 2″x2.6″. Trimming the edges can give a nice appearance if they look uneven.
Melt the White Chocolate: In a microwave-safe bowl, melt 1/2 cup (85 grams) of white chocolate, heating at half power in 20-second intervals. Stir often until smooth.
Pipe the Mummy Design: Pour all but a tiny bit of the melted white chocolate into a piping bag fitting with a small round tip (Wilton tip 47 works well). Pipe a wavy design onto the brownies to resemble mummy bandages.
Add the Eyeballs: Dip each candy eyeball into the reserved white chocolate, then press them onto the brownies at the top of your mummy.
Chill to Set: Place the decorated brownies back in the fridge for about 30 minutes to allow the chocolate to harden completely. After chilling, your delightful treats are ready to be served!
Storing & Reheating
To keep your Mummy Brownies fresh, store them at room temperature in an airtight container for up to 3 days. If you prefer them cold, refrigerate for up to 4 days. For longer storage, wrap individual brownies in plastic wrap, then put them in a Ziploc bag and freeze for up to 3 months. For a treat anytime, simply thaw at room temperature. Keep in mind that while they will still taste great after freezing, the texture may slightly change.
Chef’s Helpful Tips
- Ensure your eggs are at room temperature before mixing, as this helps the batter emulsify for a smoother texture.
- Avoid overbaking! The brownies will continue to cook as they cool, so it’s okay if they seem slightly underbaked in the center.
- If your brownies puffed up during baking, allow them to cool properly. You can press them down gently with a flat surface if needed.
- Experiment with different chocolate chip brands for an interesting flavor twist. Some brands specify lower sugar levels, which might enhance the brownie’s richness.
- These brownies can also be made a day in advance; just store them properly to maintain freshness for your event!
With all these delightful tips and tricks, you’re set to create the most delicious Mummy Brownies! As you dive into the process, you’ll find yourself not just following a recipe but also enjoying a wonderful cooking experience with loved ones.
Recipe FAQs
Can I use different types of chocolate for these brownies?
Absolutely! While white chocolate is traditionally used for the mummy design, you can also use dark or milk chocolate for the stripes. Each type will give a different flavor profile, so feel free to experiment based on your taste!
What if I want to make these brownies gluten-free?
You can easily substitute the all-purpose flour with a gluten-free blend. Make sure it’s a 1:1 substitute for the best results. This way, everyone can enjoy these festive treats without worry!
How do I know when the brownies are done baking?
To test for doneness without ruining the texture, insert a toothpick into the center. It’s okay if it comes out with a few moist crumbs; if it has wet batter, they need more time. Remember, they’ll firm up as they cool.
Can I make these in advance?
Yes! If you’d like to prepare ahead of time, you can bake and frost the brownies a day in advance. Just make sure to store them in an airtight container. You can even freeze them for longer storage—perfect for holiday planning ahead!
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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 deliver an irresistible chocolate flavor with a simple preparation. Ideal for Halloween parties or festive get-togethers, they combine a rich brownie base with a creative mummy design. Perfect for anyone seeking a fun, homemade dessert!
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 flour, cocoa powder, and salt; set aside.
- In a large bowl, combine melted coconut oil, sugar, and vanilla. Incorporate eggs one at a time until just mixed.
- Blend the dry mixture into the wet until nearly smooth; avoid overmixing.
- Bake for 15-20 minutes until edges are firm and a toothpick comes out with moist crumbs.
- Cool completely, about 1 hour, then chill for at least 2 hours for easier cutting.
- Cut into rectangles for mummies: 2"x3" for 8 or 2"x2.6" for 12 servings.
- Melt white chocolate in a microwave-safe bowl in 20-second intervals until smooth.
- Transfer white chocolate into a piping bag and create a mummy design on brownies.
- Dip candy eyeballs in white chocolate and place on brownies.
- Chill for 30 minutes to set the chocolate, then refrigerate until serving.
Notes
For a richer flavor, add a pinch of espresso powder to the cocoa mixture.
Store brownies in an airtight container to maintain freshness.
Feel free to use dark chocolate chips for a different taste.
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
