Begin by melting the butter and chocolate chips in a large mixing bowl in the microwave for 30 seconds. Stir and continue melting for another 30 seconds. Stir again until the butter is fully melted.

In a smaller bowl, combine the flour, brown sugar, white sugar, cocoa powder, and salt. Mix until well combined.

Add the eggs and vanilla extract to the melted butter and chocolate mixture. Mix until everything is thoroughly combined.

Carefully stir the dry ingredients into the wet mixture until fully combined.

Pour the batter into a 9x9-inch baking pan lined with parchment paper or sprayed with cooking spray. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the brownies cool in the pan for 5 minutes. Then lift them out using the parchment paper and let them cool completely for another 30 minutes before slicing.

Slice the cooled brownies into 16 pieces (4 rows by 4 rows) and place them on a cooling rack.

In a small bowl, melt the white chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth.

Place the melted chocolate into a sandwich zip-loc bag and snip a small piece off the corner.

To create the mummy look, place 2 candy eyes on each brownie piece. Drizzle the melted chocolate across the brownie, starting at the top and moving to the other side, then back again, making sure to touch the chocolate with the eyes to secure them in place. Continue drizzling below the eyes to give each brownie a mummy appearance.

Allow the chocolate to cool for 10-15 minutes before storing the brownies.