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Easy Mummy Brownies Recipe
Ash Tyrrell

Easy Mummy Brownies Recipe

I still remember the first time I made mummy brownies for a Halloween party, and I honestly couldn't believe how easy the whole thing was. I went in expecting a fussy decorating project, but I ended up with a tray of adorable, spooky mummy brownie bites in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • Unsalted butter 1/2 cup, melted – gives the brownies that rich, fudgy base without an overly salty flavor
  • Granulated sugar 1 cup – sweetens the batter and helps create that classic crackly brownie top
  • Eggs 2 large – bind everything together and add structure, so let them come to room temperature first
  • Vanilla extract 1 teaspoon – rounds out the chocolate flavor with a warm background note
  • All-purpose flour 1/2 cup – gives the brownies just enough structure while keeping them dense and fudgy
  • Cocoa powder 1/3 cup – use a good quality cocoa for the deepest, richest chocolate flavor
  • Salt 1/4 teaspoon – balances the sweetness and makes the chocolate flavor pop
  • Baking powder 1/4 teaspoon – gives just a touch of lift without making the brownies cakey
  • White chocolate chips or candy melts 1 cup, melted – this is your mummy wrap, so melt it low and slow to avoid seizing
  • Candy eyeballs 18-24 pieces – place them while the white chocolate is still soft so they stick properly

Method
 

  1. Start by preheating your oven to 350°F and lining your baking pan with parchment paper, leaving a little overhang on the sides. This overhang makes it so much easier to lift the brownies out later without wrestling with the pan. I always take an extra thirty seconds here because a well-lined pan saves a lot of frustration once the brownies are baked.
  2. In a bowl, whisk together the melted butter and sugar until it looks glossy, then add in your eggs and vanilla extract. Whisk this mixture well, since this step is actually what gives brownies that shiny, crackly top everyone loves. Fold in the flour, cocoa powder, salt, and baking powder just until combined, being careful not to overmix the batter.
  3. Pour the batter into your prepared pan and smooth the top with a spatula so it bakes evenly. Bake for about 22 to 25 minutes, checking that the top no longer indents when you touch it lightly with a fingertip. A few moist crumbs on a toothpick are totally fine and actually mean your brownies will stay wonderfully fudgy.
  4. Let the brownies cool in the pan for about 15 minutes, then use the parchment overhang to lift them out onto a cutting board. I like popping mine in the fridge for another 10 minutes here, since chilled brownies are so much easier to cut into neat rectangles for your mummy brownie bites.
  5. Once cooled, slice the brownies into rectangles, keeping in mind that longer pieces tend to look more mummy-like than small squares. I usually aim for around 9 to 12 pieces from an 8x8 pan, which gives each mummy plenty of surface area for wrapping.
  6. Melt your white chocolate chips or candy melts in the microwave in short 20-second bursts, stirring between each one so it doesn't scorch. Spoon the melted chocolate into a piping bag or a zip-top bag with a tiny corner snipped off, ready for decorating.
  7. Pipe the white chocolate back and forth across each brownie in a zigzag pattern, leaving a small gap near the top for the eyes. While the chocolate is still soft, press two candy eyeballs into place so they stick as everything sets.

Notes

  • I always let my brownies fully cool before decorating, otherwise the white chocolate melts right off instead of setting into neat bandages.
  • I whisk my eggs and sugar longer than feels necessary, since that's really the secret to getting that shiny brownie top.
  • I like using a piping bag over a spoon because it gives me so much more control over those thin bandage lines.
  • I chill my brownies for a few minutes before cutting, which keeps the edges clean instead of crumbly.
  • I always buy a few extra candy eyeballs, because I inevitably drop one or two on the counter.