Mummy Brownies Recipe

Byluca Carter
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Introduction

Mummy Brownies are a fun and festive treat perfect for Halloween or any spooky occasion. These rich chocolate brownies are decorated with white chocolate “bandages” and candy eyes to create adorable mummy faces. They’re easy to make and sure to impress your guests!

The image shows square pieces of dark brown brownies arranged closely on a white marbled surface. Each brownie piece has a drizzle of thick, white icing spread across the top in various patterns. Some brownies have two small round white candy eyes with black centers placed on top of the white icing, giving the appearance of little faces. The brownies have a slightly crumbly texture with cracks on the edges and surface. The white icing contrasts sharply against the rich chocolate color of the brownies, creating an eye-catching effect. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 ¼ cups granulated sugar
  • ½ cup unsalted butter (melted and cooled)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour (spooned and leveled)
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon sea salt
  • ½ cup white chocolate chips
  • 1 ½ tablespoons coconut oil
  • 24 small candy eyes

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Step 2: In a large mixing bowl, whisk together the granulated sugar, melted and cooled butter, egg, egg yolk, and vanilla extract until well combined.
  3. Step 3: Sift the flour, cocoa powder, and sea salt into the wet ingredients. Gently fold with a rubber spatula until just combined and no streaks of flour remain.
  4. Step 4: Spread the batter evenly in the prepared pan. Bake for 20–23 minutes, until the top is set and the center is no longer wet or glossy. Avoid overbaking.
  5. Step 5: Allow the brownies to cool completely in the pan, about 1 hour.
  6. Step 6: Use the parchment paper overhang to lift the brownies from the pan and cut into 12 bars with a sharp knife.
  7. Step 7: Melt the white chocolate chips and coconut oil in a microwave-safe bowl in 15-second intervals, stirring well after each. Stop when almost melted and stir until smooth.
  8. Step 8: Drizzle the melted white chocolate over the brownies in a back-and-forth pattern to mimic mummy bandages. Lines can vary in thickness for a natural look.
  9. Step 9: Place two candy eyes on each brownie, securing each with a dot of melted white chocolate. Let the chocolate set before serving.

Tips & Variations

  • For extra flavor, add a teaspoon of espresso powder to the dry ingredients to enhance the chocolate taste.
  • Use dark or milk chocolate chips instead of white for a different “bandage” effect.
  • Substitute coconut oil with vegetable oil if preferred.
  • Add a pinch of cinnamon or chili powder to the batter for a warm or spicy twist.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. If frozen, thaw at room temperature and add fresh candy eyes before serving if desired. Reheat briefly in the microwave to soften before serving.

How to Serve

The image shows a batch of brownies cut into square pieces arranged on a light parchment paper over a white marbled surface. Each brownie is a rich dark brown with a slightly cracked texture on top, giving a homemade look. They are decorated with white icing drizzled in thick and thin lines across the top, creating a pattern that resembles mummy wrapping. On two brownies, the white icing is thicker and has two small round candy eyes placed close together near the center, adding a playful, spooky touch. The white icing contrasts with the dark brown brownies, and the overall appearance is neat with some uneven splashes of icing on the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit any additional salt in the recipe to avoid over-salting.

What can I use if I don’t have candy eyes?

You can make your own eyes using small dots of melted chocolate or white icing with a dot of dark chocolate in the center, or simply decorate the brownies with sprinkles or other edible decorations.

Print

Mummy Brownies Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

Delightfully spooky and delicious, these Mummy Brownies are perfect for Halloween or any fun occasion. Rich, fudgy chocolate brownies are drizzled with melted white chocolate to resemble mummy bandages and topped with cute candy eyes for a playful finish. An easy-to-follow recipe that yields sweet, festive treats everyone will love.

  • Author: luca
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Brownie Batter

  • 1 ¼ cups granulated sugar
  • ½ cup unsalted butter (melted and cooled)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour (spooned and leveled)
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon sea salt

Decoration

  • ½ cup white chocolate chips
  • 1 ½ tablespoons coconut oil
  • 24 small candy eyes

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.
  2. Mix the Wet Ingredients: In a large mixing bowl, whisk together 1 ¼ cups granulated sugar, ½ cup melted and cooled unsalted butter, 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract until well combined.
  3. Add the Dry Ingredients: Sift ¾ cup all-purpose flour, ⅓ cup unsweetened cocoa powder, and ½ teaspoon sea salt into the wet ingredients. Gently fold together with a rubber spatula just until combined, making sure no streaks of flour remain.
  4. Bake: Spread the batter evenly in the prepared pan. Bake for 20–23 minutes, or until the top looks set and the center no longer appears wet or glossy. Avoid overbaking to maintain fudginess.
  5. Cool: Remove the brownies from the oven and allow them to cool completely in the pan, approximately 1 hour.
  6. Cut the Brownies: Use the parchment overhang to lift the cooled brownies from the pan. Cut into 12 equal bars with a sharp knife.
  7. Melt the White Chocolate: Combine ½ cup white chocolate chips and 1 ½ tablespoons coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring well after each, until the chocolate is nearly melted. Stop heating while some chips remain and stir until fully melted by residual heat.
  8. Create the Mummy Bandages: Use a spoon or fork to drizzle the melted white chocolate over the brownies in back-and-forth lines, creating a mummy wrapped effect. The lines can be varied in thickness for a more authentic look.
  9. Add the Eyes: Place 2 candy eyes on each brownie, securing each with a small dot of melted white chocolate. Allow the chocolate to set before serving.

Notes

  • Do not overmix the batter once the dry ingredients are added to avoid dense brownies.
  • Allow the brownies to cool completely for clean cutting and better decoration adhesion.
  • When melting white chocolate, use short microwave bursts and stir often to prevent burning.
  • For a dairy-free version, substitute butter with vegan margarine and use dairy-free white chocolate chips.

Keywords: Mummy Brownies, Halloween Brownies, White Chocolate Drizzle, Candy Eyes, Festive Dessert, Chocolate Treats

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