Description
Delightfully spooky and delicious, these Mummy Brownies combine rich, fudgy chocolate brownies with sweet vanilla frosting piped into mummy bandages and candy eyes for a fun Halloween treat. Perfect for parties or festive gatherings, they are easy to prepare and sure to impress both kids and adults.
Ingredients
Scale
Brownie Base
- 1/2 cup butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 4 large eggs, room temperature
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups chopped pecans, optional
Decoration
- 2 cans (16 ounces each) vanilla frosting
- Candy eyes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two 8-inch square baking pans with foil, extending foil up the sides for easy lifting later, and grease the foil well to prevent sticking.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and unsweetened chocolate together. Stir until the mixture is smooth and set aside to cool slightly.
- Mix Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar until well combined and slightly thickened to create a smooth base.
- Add Vanilla and Chocolate: Stir the vanilla extract and cooled chocolate-butter mixture into the egg and sugar mixture, blending thoroughly.
- Combine Dry Ingredients: In a separate bowl, mix the flour and salt together. Gradually add this to the chocolate mixture, stirring well after each addition to avoid lumps. If using, fold in the chopped pecans to add nutty texture.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Completely: Remove the pans from the oven and allow the brownies to cool completely on a wire rack. Cooling fully ensures the brownies are firm enough for decorating.
- Remove from Pans and Cut: Using the foil overhang, lift the brownies out of the pans. Place on a cutting board and cut into 32 even bars.
- Decorate: Fit a piping bag with a No. 46 pastry tip and fill with vanilla frosting. Pipe frosting horizontally and vertically across each brownie to mimic mummy bandages. Add candy eyes on top while the frosting is still soft to complete the mummy look.
Notes
- For a nut-free version, omit the chopped pecans.
- Use room-temperature eggs for better mixing and texture in the batter.
- If you don’t have a No. 46 pastry tip, a small round tip or a zip-top bag with a tiny corner cut will work for piping the frosting.
- Allow the brownies to cool thoroughly before decorating to prevent frosting from melting.
- Store the decorated brownies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie (approximately)
- Calories: 220
- Sugar: twenty-five grams
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
