How can I make Mummy Brownies ahead of time?

You can prepare the brownies ahead of time and store them in an airtight container for up to a week. Simply freeze them before adding the white chocolate drizzle and candy eyeballs. When you're ready to serve, thaw the brownies, add the mummy decorations, and enjoy!

Can I use milk chocolate instead of semisweet chocolate in the recipe?

Yes, you can substitute milk chocolate chips for semisweet chocolate chips if you prefer a sweeter taste. Just keep in mind that the overall flavor of the brownies will be a bit milder, but still delicious.

How do I store leftover Mummy Brownies?

To keep your Mummy Brownies fresh, store them in an airtight container at room temperature. They’ll last for up to 5-7 days. If you have leftovers, you can also freeze them for up to 3 months.

Mummy Brownies: A Spooky Treat for Halloween

Description

Mummy Brownies are a fun and spooky Halloween treat made with fudgy brownies, white chocolate mummy wraps, and candy eyeballs. Perfect for Halloween parties or just a festive dessert to share with friends and family.

Ingredients

Scale

1/2 Cup Butter
1/4 Cup Semisweet Chocolate Chips
2 teaspoons Vanilla Extract
2 large Eggs
3/4 Cup All-Purpose Flour
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
1/3 Cup Dutch Process Cocoa Powder
1/4 teaspoon Salt
32 Candy Eyeballs
1 Cup White Chocolate Chips or White Candy Wafers

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Instructions

Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper or grease it with cooking spray.
In a microwave-safe bowl, melt butter and semisweet chocolate chips in 30-second intervals. Stir in between each interval until fully melted.
In a separate bowl, mix flour, granulated sugar, brown sugar, cocoa powder, and salt.
Add eggs and vanilla to the melted butter and chocolate mixture and stir to combine.
Gradually stir in the dry ingredients and mix until fully incorporated. Be careful not to overmix.
Pour the brownie batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow brownies to cool in the pan for 5 minutes, then lift them out using the parchment paper and let them cool for at least 30 minutes.
Once cooled, cut the brownies into 16 squares.
Place 2 candy eyeballs on each brownie square.
In a microwave-safe bowl, melt white chocolate chips or white candy wafers in 30-second intervals, stirring in between.
Pour the melted white chocolate into a zip-lock bag and snip off the corner to drizzle the chocolate back and forth across the brownies, creating a mummy wrap effect. Make sure the chocolate touches the candy eyeballs to secure them.
Allow the chocolate to cool and harden for 10-15 minutes before serving.

Notes

Don’t overmix the batter to ensure your brownies remain fudgy.
Test the brownies with a toothpick to avoid overbaking.
If you want a lighter mummy wrap, use white candy wafers instead of chocolate chips.
Store leftovers in an airtight container for up to 5-7 days or freeze for up to 3 months before adding the mummy decorations.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 150 kcal
Sugar: 15g
Sodium: 99mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 36mg