Description
Mummy Brownies are a delightful treat with rich cocoa flavors and a fun Halloween twist, featuring candy eyeballs and easy-to-follow steps for all skill levels.
Ingredients
Scale
- 1 cup (125 grams) flour
- 3/4 cup (86 grams) dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil, melted and cooled slightly (or butter for non-dairy-free)
- 1 1/2 cups (300 grams) granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs (50 grams each, out of shell, room temperature)
- 1/2 cup (85 grams) white chocolate chips or chopped white chocolate (use dairy-free chocolate if you're df)
- 24 candy eyeballs
Instructions
- Preheat the oven to 350 °F (175 °C) and line an 8”x8” pan with parchment paper.
- In a medium bowl, mix together flour, cocoa powder, and salt; set aside.
- In a large bowl, combine melted coconut oil, sugar, and vanilla extract. Add eggs one at a time, mixing until just combined.
- Gradually add the dry mixture to the wet and mix gently until almost no flour streaks remain; do not overmix.
- Bake for 15-20 minutes. A toothpick inserted in the center should come out wet, while one from the sides should have moist crumbs. The top shouldn’t be wet when done.
- Cool completely for about 1 hour, then chill for at least 2 hours. These brownies cut better when chilled. Store at room temperature for 3 days or refrigerated for 4; freeze for up to 3 months, thaw at room temperature before decorating.
- Cut the brownies into rectangles about 2"x3" for 8 mummies or 2"x2.6" for 12 mummies for easy decorating space.
- Melt the white chocolate in a microwave-safe bowl at half power in 20-second intervals, stirring until smooth.
- Transfer the melted chocolate to a piping bag, reserving some for later.
- Pipe a mummy design onto the brownies.
- Dip candy eyeballs in reserved white chocolate and place them on the brownies.
- Chill for about 30 minutes for the chocolate to harden. Once decorated, chill until firm, covered in the refrigerator for up to 4 days.
Notes
For easier cutting, chill brownies thoroughly before slicing.
Store any leftovers in an airtight container to maintain freshness.
These brownies can be frozen; just make sure to wrap them well.
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 20g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg