A fun, easy, and decadent Halloween treat! These Halloween Mummy Brownies are fudgy, chocolatey, and a little spooky!
I’m not one for “scary” Halloween things, but I do love a cute, spooky moment. Truth be told, every Halloween I try and find some reason to incorporate candy eyeballs into a dessert. This year, the candy eyeballs landed on these adorable Halloween Mummy Brownies! I have little kids, so this is my (and their) kind of Halloween treat. Cute, super easy to make, and just a little “spooky”. Plus, these are really fun to make with kids if you’re looking for a festive treat to make together! Candy eyeballs for the win, y’all.
When developing this recipe, I started with my Better Than Boxed Brownies recipe, then added some Halloween flare by way of mummification. That’s where some melty white chocolate drizzle and candy eyeballs came into play. After the brownies have cooled and you’ve cut them into squares, simply drizzle them with a white chocolate-coconut oil mixture, press in some candy eyeballs, and voila! Mummy brownies. The white chocolate drizzle sets in about 10 to 15 minutes, making these a quick and easy treat for last minute Halloween festivities.
Have I mentioned these are super adorable and kid-friendly? Also appropriate for non-kid Halloween parties because what adult do you know that wouldn’t eat one of these?
Also, I haven’t mentioned that aside from being cute and spooky, these Halloween Mummy Brownies are really delicious. The brownies are chewy, fudgy, super chocolatey, and have those coveted shiny tops. And to be honest, the white chocolate drizzle does more than mummify. It’s really delicious.
Okay, that’s all I’ve got. I hope you make these cute little Halloween Mummy Brownies this season! Super delicious, and just the right amount of “spooky,” if you ask me.
What you’ll need to make these mummy brownies:
Flour: For structure. For best results, be sure to measure your flour correctly using the spoon and level method.
Baking soda: Just a tiny bit of baking soda is added for leavening power. This makes these brownies rise just enough to make them thick and tall, but without being cakey or dry.
Cornstarch: Cornstarch gives these brownies a really soft texture and also contributes to the shiny tops.
Espresso powder: Totally optional, but highly recommended! Espresso powder won’t make these brownies taste like coffee, I promise! Instead, the espresso powder enhances and deepens the flavor of the cocoa powder to give you a richer, more chocolatey brownie.
Kosher salt: For balance.
Butter: Using melted butter in these brownies adds flavor, moisture, and makes them extra decadent.
Sugar: Sugar adds sweetness and flavor, but also plays a big role in getting those paper-thin tops. I’ve found that the key to getting those shiny, crackly tops is vigorously whisking the hot, melted butter together with the granulated sugar.
Eggs: For moisture and binding. Using an extra egg yolk makes these even more decadent and rich. For best results, use cold eggs straight from the fridge.
Vanilla: For added flavor.
Vegetable oil: A tiny bit of vegetable oil creates a chewier texture while still adding some extra moisture.
Cocoa powder: I love an all-cocoa powder brownie! You get tons of rich chocolate flavor without the fuss of chopping and melting chocolate. For a deeper chocolate flavor, I use Dutch process cocoa powder in these brownies. But feel free to use natural unsweetened cocoa powder if that’s what you have on hand!
Semisweet chocolate chips: Because more chocolate is always a good idea! I use semisweet chips in these brownies, but dark chocolate would be great too.
White chocolate chips and coconut oil for the white chocolate “mummy” drizzle.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
How will I know these are done? Be careful not to overbake these. These are ready to come out of the oven when a toothpick inserted into the center of the pan comes out with a few moist crumbs.
How do you cut these into neat squares? The trick here is to let the brownies cool before you remove them from the pan and cut them into squares. If you really want to get clean lines, you can pop the brownies in the fridge or freezer for a few minutes before cutting.
How long does the white chocolate drizzle need to set? Fast! About 10 to 15 minutes, thanks to the addition of coconut oil.
A few notes before you bake
If you can’t find candy eyeballs at the grocery store or mummies aren’t your thing, try drizzling or dipping each brownie in the melted white chocolate and top with Halloween-themed sprinkles for an equally festive treat!
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Halloween Mummy Brownies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 brownies 1x
- Category: Bars and One-Tin Bakes
- Method: Baking
- Cuisine: Dessert, Snack
Description
A fun, easy, and decadent Halloween treat! These Halloween Mummy Brownies are fudgy, chocolatey, and a little spooky!
Ingredients
- 63 gm (1/2 cup, spoon and leveled) all-purpose flour
- 1/8 teaspoon baking soda
- 8 gm (1 tablespoon) cornstarch
- 1 teaspoon instant espresso granules, optional
- 3/4 teaspoon kosher salt
- 168 gm (3/4 cup) unsalted butter, cut into pats
- 250 gm (1 1/4 cups) granulated sugar
- 2 large eggs + 1 large egg yolk, cold
- 2 teaspoons vanilla extract
- 14 gm (1 tablespoon) vegetable oil
- 63 gm (3/4 cup, spoon and leveled) Dutch process cocoa powder, sifted*
- 220 gm (1 cup) semisweet chocolate chips
- 165 gm (3/4 cup) white chocolate chips**
- 14 gm (1 tablespoon) coconut oil
Instructions
To make the brownies:
- Preheat the oven to 350°F. Spray an 8×8″ baking pan with non-stick spray and line with parchment paper so that excess paper hangs over two sides; set aside.
- In a medium-sized bowl, add the flour, baking soda, cornstarch, espresso granules (if using) and kosher salt and whisk to combine; set aside.
- Place the pats of butter in a large, microwave-safe bowl. Microwave on HIGH in 30-second intervals until melted. Add the sugar to the hot, melted butter and whisk vigorously until glossy and the butter has slightly cooled, about 1 minute.
- Add the eggs and egg yolk and whisk vigorously for another minute or so, until the mixture is pale and slightly thickened. Whisk in the vanilla and vegetable oil, followed by the cocoa powder.
- Add the dry ingredients to the brownie batter and use a rubber spatula to gently fold the ingredients together, stopping when the ingredients are just combined and only a few streaks of flour remain.
- Add the semisweet chocolate chips and continue to fold gently until the chips are evenly distributed and no more streaks of flour are visible. Be careful not to overmix.
- Pour the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached, 25 to 30 minutes. Let the brownies cool in the pan before removing using the parchment paper handles. Cut into 16 squares.
To make the white chocolate “mummy” drizzle
- Place the white chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave on HIGH in 30 to 15-second intervals, stirring between each interval, until melted and smooth. Set aside to cool for 3 minutes.
- Pour into a piping bag or large zip-top bag and secure the top of the bag shut (this keeps the chocolate from accidentally leaking out the top). Snip the end of the bag to create a small hole (be careful, the white chocolate is runny!). Drizzle the white chocolate over the brownies to make each look like a mummy. Alternatively, you can use a spoon to quickly drizzle the white chocolate.
- Next, “glue” the candy eyeballs to each brownie by placing a drop of white chocolate on the underside of a candy eyeball and gently pressing into the brownie. Allow the white chocolate drizzle to set, about 10 to 15 minutes.
Notes
*Cocoa powder: I used Dutch process cocoa powder in these brownies to create a deeper, richer chocolate flavor. But you can substitute natural unsweetened cocoa powder if that’s what you have on hand!
**White chocolate chips: White chocolate can be finicky, and I have found that white chocolate chips that have been sitting in my pantry for a while don’t melt as well and sometimes “clump” in the microwave. If this happens to you, you’ll need to use more coconut oil to thin it out. Simply add more coconut oil, a teaspoon or so at a time, until the white chocolate reaches a drizzling consistency.
Storage: Store in an airtight container at room temperature for up to 5 days.
