Description
Mummy brownies bring spooky Halloween dessert fun to your kitchen, wrapping chocolate treats in adorable white chocolate bandage designs that will delight trick-or-treaters and party guests alike.
Ingredients
Scale
Main Ingredients:
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
Supporting Ingredients:
- ¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup extra chocolate chips
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
Decorating Ingredients:
- Candy eyes
Vanilla Buttercream Frosting:
- ½ cup unsalted butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Heat the oven to 350°F. Cover an 8×8-inch pan with parchment paper and apply a light grease coating so your brownies won’t stick.
- Melt ½ cup butter and ¾ cup chocolate chips in a microwave-safe bowl, stirring every 30 seconds until completely smooth and glossy.
- Mix 1 teaspoon vanilla extract, 1 teaspoon instant espresso, and ¾ cup granulated sugar into the warm chocolate mixture.
- Whisk 2 large eggs until they become light and frothy, then blend them thoroughly into the chocolate base.
- Sift ¼ cup flour, ¼ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt together in a separate bowl.
- Gently fold the dry ingredients into the chocolate mixture, stirring just until everything combines without overmixing.
- Sprinkle ¼ cup extra chocolate chips into the batter and stir softly.
- Spread the batter evenly across the prepared pan, ensuring a smooth surface.
- Bake for 25-30 minutes at 350°F until a toothpick inserted comes out with a few moist crumbs.
- Allow brownies to cool completely at room temperature for about 1 hour.
- Slice the cooled brownies into 9 equal squares.
- Beat ½ cup room temperature butter with 1½ cups powdered sugar on low speed until creamy.
- Add 1 teaspoon vanilla extract and 1 tablespoon milk to the buttercream, mixing until light and fluffy.
- Transfer frosting to a piping bag and create zigzag patterns across each brownie.
- Place candy eyes strategically to transform brownies into adorable mummy designs.
Notes
- Check brownie doneness by inserting a toothpick near the center, which should come out with a few moist crumbs.
- Room temperature eggs blend more smoothly into the chocolate mixture and help create a fudgier texture.
- For gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free flour blend.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 223 kcal
- Sugar: 19 g
- Sodium: 58 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 44 mg