Bars & Brownies • Chocolate • Currently Craving
Mummy Brownies
October 27, 2024
Halloween is almost here and it’s time to serve up some ghoulish goodies. Whether you’re hosting a Halloween party or […]
Halloween is almost here and it’s time to serve up some ghoulish goodies. Whether you’re hosting a Halloween party or looking for a festive treat to bake with your little ghosts and goblins, these spooky cute Mummy Brownies are the perfect way to celebrate!
What are mummy brownies?
Mummy Brownies are a delicious Halloween-themed dessert that are not only easy to make but they’re scary good. To make these decadently delicious treats we take a rich and fudgy black cocoa brownie and mummify it with ribbons of sweet vanilla frosting and cute candy eyes. A spooktacular Halloween tradition that kids of all ages will love!
Ingredients
Look no further for the perfect Halloween treat! This simple fudge brownie recipe comes together in one pot with just a handful of simple ingredients. Here’s what you’ll need:
- Butter
- Chocolate chips
- Black cocoa powder
- Sugar
- Eggs
- Vanilla
- Flour
- Salt
How to make homemade mummy brownies
These mummy brownies are spooky sweet and they’re SO easy to make. We’re using the recipe for my One Pot Fudge Brownies. Rich and fudgy, thick and chocolatey and perfectly gooey and chewy, this no-fuss recipe is a cinch to whip up for a last minute dessert. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: In a medium pot, melt together the chocolate and butter.
Step 2: Add the black cocoa powder and whisk to combine.
Step 3: Add the sugar and whisk for 1 to 2 minutes.
Step 4: Add the eggs and vanilla, stirring until incorporated.
Step 5: Fold in the flour and salt.
Step 6: Bake in an 8 x 8″ pan at 350°F for 18 to 20 minutes.
Step 7: Cool the brownies completely and decorate.
How to decorate mummy brownies
Get the kids in the kitchen because these Halloween-themed brownies are so much fun to decorate! To start, fill a piping bag with buttercream frosting and pipe it onto the brownies in a zig-zag pattern that resembles a bandage-wrapped mummy. Add two candy eyeballs to the top and tah-dah, dessert is served! Aren’t they the cuuutest?!
How to store
These spooky treats will be gobbled up in no time, but if you happen to have a few brownies left over, store them tightly covered at room temperature for up to 3 days. The frosting will stay more firm if stored in the refrigerator, but this will also dry out the brownies faster.
To freeze the brownies, cool completely and decorate. Place the mummy brownies on a parchment lined baking sheet and freeze for one hour. Transfer the frozen brownies to a freezer container, being careful not to stack them. Freeze for up to one month. Defrost at room temperature before serving.
I hope you’ll celebrate spooky season with a batch of these fun and festive Mummy Brownies. If you make this recipe, please leave a comment below and tag @brownedbutterblondie on Instagram.
Happy Halloween and happy baking!
Looking for more easy and delicious brownie recipes? You’ll love these:
Mummy Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
Description
These rich and fudgy Mummy Brownies will get you in the Halloween spirit. Easy to make and fun for all ages, these ultra chocolatey brownies are ghoulishly good!
Ingredients
- 1/2 cup (113 g) unsalted butter, cubed
- 3/4 cup (135 g) bittersweet chocolate chips
- 1/3 cup (25 g) black cocoa powder
- 1 1/4 cups (250 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 3/4 cup (95 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
Frosting
- 1/2 cup (113 g) unsalted butter, room temperature
- 3 cups (360 g) powdered sugar, sifted
- pinch of salt
- 2 to 4 tablespoons heavy cream or whole milk
- edible googly eyes for decorating
Instructions
- Preheat the oven to 350°F. Line an 8 x 8″ baking pan with parchment paper, allowing the sides of the parchment to extend over the sides of the pan by 1 to 2 inches for easy removal of the brownies once baked.
- In a medium pot, add the bittersweet chocolate chips and butter. Melt over medium-low heat, stirring occasionally. Remove the pot from the heat once the chocolate and butter are melted and smooth.
- Immediately sift the black cocoa powder into the chocolate and butter mixture, whisking to combine well.
- Add the sugar and whisk continuously for 1 to 2 minutes. The mixture will be grainy.
- Add the eggs and vanilla, whisking to combine well.
- Add the flour and salt, folding the batter together with a large spatula or wooden spooon.
- Transfer the batter to the prepared pan, using an offset spatula to level the top.
- Bake in the center rack of the oven for 18 to 20 minutes or until the edges of the brownies are set and beginning to pull away from the sides of the pan. The center of the brownies should not jiggle when moved.
- Remove the brownies from the oven and cool in the pan on a wire rack. Once the brownies reach room temperature, use the parchment paper overhang to carefully lift the brownies from the pan.
- Slice into small rectangles and decorate.
Frosting
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the butter, powdered sugar and salt on low speed until combined. Increase the speed gradually, mixing on medium-high speed for one minute.
- Scrape down the sides of the bowl. Add the heavy cream (or whole milk) and mix to combine. Increase the speed to medium high and beat for 2 minutes.
- Use a spatula to stir the frosting, pressing it against the sides of the mixing bowl to eliminate any air pockets. If the frosting is too thick, add more milk. If too thin, add more powdered sugar.
- Transfer the frosting to a large piping bag fitted with a slatted piping tip.
- Pipe the frosting onto each brownie in a zig-zag pattern to resemble a bandage-wrapped mummy. Add two edible googly eyes to each brownie. If the frosting is soft, place the brownies in the refrigerator for 20 minutes to firm up.
Notes
Store brownies tightly covered at room temperature for up to 3 days.
May be frozen. Defrost at room temperature before serving.
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