Mummy Brownies are a delightful treat perfect for fall gatherings and Halloween celebrations. With their fudgy texture and charming candy eyes, the brownies not only satisfy your sweet tooth but also bring a festive spirit to your dessert table. They’re a fun way to celebrate the season while indulging in rich chocolate goodness.
Feel free to substitute unsalted butter with margarine if you’re looking for a dairy-free option. For a gluten-free version, using a gluten-free flour blend works well. Be cautious if you’re allergic to eggs; you can replace them with flaxseed meal or applesauce in similar proportions, but the texture may vary. Make sure to use pumpkin puree instead of pumpkin pie filling to avoid added sugars and spices that can alter the flavor of your brownies.
Brownies & Bars
Mummy Brownies Recipe
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- candy eyes for decoration
- 1/2 cup unsalted butter, softened (1 stick)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8-inch square baking pan with parchment paper and generously butter it.
- In a microwavable bowl, melt 1/2 cup of unsalted butter along with 3/4 cup of semi-sweet chocolate chips. Heat in 30-second intervals, stirring until the mixture is smooth.
- Stir in 3/4 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of instant espresso until combined.
- In a separate bowl, whisk 2 large eggs until bubbly, about one minute, then add them to the chocolate mixture and stir well.
- Sift together 1/4 cup of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and a pinch of salt in another bowl, then mix into the wet ingredients until just combined. Gently fold in any remaining chocolate chips.
- Spread the batter evenly into the prepared pan and bake for 25 to 30 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan. Meanwhile, prepare the frosting by beating 1/2 cup of softened butter in a stand mixer until smooth. Gradually add 1 1/2 cups of powdered sugar, mixing until well blended before adding 1 teaspoon of vanilla extract and 1 tablespoon of milk. Beat until fluffy, adjusting with more milk if necessary for spreading consistency.
- Once the brownies are cool, use a piping bag to frost them in a zigzag pattern to resemble mummy wrappings. Top each brownie with two candy eyes to complete the spooky look.
Tips
- The brownies can be made ahead of time and stored at room temperature for up to three days in an airtight container.
- For a fun twist, consider using colored frosting or sprinkles to decorate for different occasions.
- If you want to freeze the brownies, wrap them individually in plastic wrap and store them in an airtight container for up to three months.
If you’re in the mood for something equally festive, Witch Hat Cookies are a fantastic choice. They combine charm and flavor, making them a perfect addition to any Halloween gathering.