Mummy Brownies
Rich chocolate brownies decorated with white chocolate drizzle and candy eyes to look like mummies.
Equipment
- 9x9-inch Baking Pan
- Microwave-safe bowl
- Parchment Paper
Ingredients
- 1/2 cup butter
- 1/4 cup semisweet chocolate chips
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup all-purpose flour (94g)
- 1/2 cup white sugar (100g)
- 1/2 cup brown sugar (100g)
- 1/3 cup Dutch-process cocoa powder (33g)
- 1/4 teaspoon salt
- 1 cup white chocolate chips or candy melts
- 32 pieces candy eyes
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
- In a microwave-safe bowl, combine butter and chocolate chips, microwaving in 30-second intervals until melted and smooth.
- In a separate bowl, mix flour, brown sugar, white sugar, cocoa powder, and salt until evenly distributed.
- Add eggs and vanilla to the butter-chocolate mixture, stirring until smooth.
- Gradually stir in the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, until a toothpick comes out with a few moist crumbs.
- Let the brownies cool in the pan for 5 minutes, then lift them out using the parchment paper and cool completely on a rack.
- Once cooled, cut into 16 squares and drizzle melted white chocolate over each brownie to create mummy bandages.
- Press two candy eyes into each brownie while the chocolate is still warm.
- Allow the brownies to set for about 15 minutes before serving.
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Notes
Store in an airtight container at room temperature for up to 4 days.