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Mummy Brownies

If you're looking for a Halloween-themed dessert that will be a hit everywhere, look no further than these homemade chocolate mummy-themed brownies.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 brownies
Calories 485kcal
Author Ryan Beck

Ingredients

Chocolate Brownies

  • 1/2 cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp instant espresso
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • candy eyes

Vanilla Buttercream Frosting

  • 1/2 cup unsalted butter at room temperature (1 stick)
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk

Instructions

  • Preheat oven to 350°F. Line an 8x8 square pan with parchment paper and butter generously.
  • In a microwavable, melt butter and 3/4 cup chocolate chips until melted and smooth. Stir in 30 second intervals. Stir in sugar, vanilla and espresso.
  • In a small bowl, whisk the eggs until bubbly on top, about 1 minute. Add the eggs to the chocolate mixture.
  • In another small bowl, sift together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined and then add the remaining chocolate chips.
  • Spread evenly into the pan and bake for 25-30 minutes. A cake tester should come up with a couple of crumbs. Let cool and then cut into 9 squares. 
  • In a stand mixer fitted with a whisk attachment add the butter and sugar and mix on low-speed until blended and then increase speed to medium and beat for about 3 minutes..
  • Add vanilla and milk and continue to beat on medium speed for 1 more minute, adding more milk if needed for spreading consistency. Place in fridge until ready to use on brownies.
  • Pipe frosting over brownies in zigzag motion for mummy wrapping. Attach two eyeballs to each brownie.

Notes

  • Grease and line your pan with parchment paper so you can easily get the brownies out.
  • Use quality chocolate when making these mummy brownies as that is where the flavor comes from. I like to use Ghirardelli Semi-Sweet Chocolate Chips.
  • Don't overbeat the eggs as it introduces air and makes the brownies more cake-like and less dense. You should beat just until bubbles form on top.
  • Sifting together the dry ingredients fluffs them up and allows the wet ingredients to bind more quickly and evenly.
  • You will know when the brownies are done when you insert a toothpick and a few crumbs are on it. The toothpick should not come out clean, otherwise it is overbaked at that point.
  • Let the brownies cool completely before cutting them so you can get clean cuts.
  • Be a little messy when it comes to piping the mummy bandages over the brownies. It should look like a mummy!
  • Brownies can be stored in airtight container on the counter for up to three days, or in the refrigerator for up to five days.

Nutrition

Serving: 1brownie | Calories: 485kcal | Carbohydrates: 58g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 95mg | Sodium: 27mg | Potassium: 96mg | Fiber: 4g | Sugar: 50g | Vitamin A: 750IU | Vitamin C: 0mg | Calcium: 20mg | Iron: 0.9mg