Why make this recipe
Mummy Brownies are a fun and tasty treat, especially around Halloween! They combine rich chocolate flavors in a fudgy brownie base with a fun festive twist. Perfect for parties or family gatherings, these brownies celebrate the spooky season with adorable decoration while being simple to make. Kids and adults alike will love these spooky bites!
How to make Mummy Brownies
Ingredients
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
- 2 eggs
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Candy eyes
- 1/2 cup unsalted butter at room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Directions
- Preheat your oven to 350 degrees F. Line an 8×8 square pan with parchment paper and butter it generously.
- In a microwavable bowl, melt 1/2 cup of butter and 3/4 cup of chocolate chips until smooth.
- Stir in the sugar, vanilla, and instant espresso.
- In a separate small bowl, whisk the eggs until they are bubbly on top, about 1 minute, and then add them 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. Then stir in the remaining chocolate chips.
- Spread the brownie batter evenly into the prepared pan and bake for 25-30 minutes. A cake tester should come up with a couple of crumbs.
- Let the brownies cool. Once cool, cut them into 9 squares.
- For the frosting, use a stand mixer fitted with a whisk attachment. Add the room temperature butter and powdered sugar, mixing on low speed until blended. Increase to medium speed and beat for about 3 minutes.
- Add vanilla and milk. Continue to beat for one more minute, adding a bit more milk if needed for the right spreading consistency. Place the frosting in the fridge until ready to use.
- Pipe the frosting over the brownies in a zigzag motion, mimicking a mummy wrap. Finally, attach two candy eyes to each brownie.
How to serve Mummy Brownies
Serve Mummy Brownies on a festive platter at your Halloween gatherings or parties. They make a fun centerpiece and are sure to delight your guests. You can also serve them with a side of ice cream or whipped cream for an extra treat.
How to store Mummy Brownies
Store Mummy Brownies in an airtight container at room temperature for up to three days. If you want to keep them longer, they can be stored in the fridge for up to a week. Just make sure to let them come to room temperature before serving.
Tips to make Mummy Brownies
- Make sure the butter is melted but not too hot when mixing with the chocolate chips to avoid seizing.
- Don’t overmix the brownie batter to keep them moist.
- Experiment with different types of candy eyes for added fun!
Variation
You can mix in nuts, caramel, or different types of chocolate chips for a twist on the classic Mummy Brownies.
FAQs
Can I use dark chocolate chips instead of semi-sweet?
Yes, dark chocolate chips will work great too for a richer flavor.
How can I make these brownies gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour to make these brownies gluten-free.
Can I freeze Mummy Brownies?
Yes, you can freeze them! Wrap each brownie individually in plastic wrap and store them in a freezer-safe container. They will last for up to 3 months in the freezer. When ready to eat, let them thaw at room temperature.
Mummy Brownies
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
These spooky Mummy Brownies feature rich chocolate flavors in a fudgy brownie base, decorated with icing and candy eyes for Halloween fun.
Ingredients
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
- 2 eggs
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Candy eyes
- 1/2 cup unsalted butter at room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 square pan with parchment paper and butter it generously.
- In a microwavable bowl, melt 1/2 cup of butter and 3/4 cup of chocolate chips until smooth.
- Stir in the sugar, vanilla, and instant espresso.
- In a separate small bowl, whisk the eggs until bubbly on top, about 1 minute, and then add them 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. Stir in the remaining chocolate chips.
- Spread the brownie batter evenly into the prepared pan and bake for 25-30 minutes. A cake tester should come up with a couple of crumbs.
- Let the brownies cool. Once cool, cut them into 9 squares.
- For the frosting, use a stand mixer fitted with a whisk attachment. Add the room temperature butter and powdered sugar, mixing on low speed until blended. Increase to medium speed and beat for about 3 minutes.
- Add vanilla and milk, continuing to beat for one more minute, adding a bit more milk if needed for spreading consistency. Refrigerate the frosting until ready to use.
- Pipe the frosting over the brownies in a zigzag motion to mimic a mummy wrap and attach two candy eyes to each brownie.
Notes
Make sure the melted butter is not too hot when mixing with the chocolate. Don’t overmix the brownie batter to ensure they stay moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg