Description
These Decadent Baked Mummy Brownies are rich, fudgy chocolate treats perfect for Halloween or any spooky occasion. Featuring a deep chocolate flavor with semi-sweet chips folded in and decorated with white chocolate ‘bandages’ and candy eyeballs, these brownies combine deliciousness with festive fun.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Mummy Decoration
- 1 cup white chocolate chips
- Candy eyeballs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly into the brownie batter.
- Prepare to Bake: Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake Brownies: Bake for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean with a few crumbs attached.
- Cool Brownies: Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Melt White Chocolate: Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Decorate Brownies: Transfer the melted white chocolate to a piping bag or plastic bag with a small corner cut off. Drizzle over the brownies to create mummy ‘bandages.’
- Add Candy Eyes and Set: Place candy eyeballs on the brownies to give them a mummy appearance. Let the white chocolate set before cutting into squares.
Notes
- Use parchment paper to easily lift the brownies from the pan without breaking.
- Do not overbake; brownies should be fudgy and moist in the center.
- For a dairy-free version, substitute butter with margarine or coconut oil and use dairy-free white chocolate chips.
- To prevent candy eyeballs from sliding, place them gently on slightly cooled white chocolate and hold in place a few seconds if needed.
- Store brownies in an airtight container at room temperature for up to 3 days.
