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.