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Mummy Brownies Recipe

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Delightfully spooky and delicious, these Mummy Brownies combine rich, fudgy chocolate brownies with creamy vanilla frosting styled as mummy wrappings, complete with candy eyes for a fun Halloween treat. Perfect for parties or a festive dessert, they balance intense chocolate flavor with a smooth, sweet frosting to bring a playful touch to your baking.

Ingredients

Brownie Ingredients

  • 1/2 cup unsalted butter
  • 1 cup semi-sweet chocolate chips, divided
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Frosting Ingredients

  • 1/2 cup unsalted butter at room temperature (1 stick)
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk (plus more if needed)
  • Candy eyes (for decoration)

Instructions

  1. Prepare Baking Pan: Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper and generously butter the parchment to prevent sticking.
  2. Melt Chocolate and Butter: In a microwavable bowl, combine 1/2 cup unsalted butter and 3/4 cup of semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until the mixture is melted and smooth.
  3. Add Sugar, Vanilla, and Espresso: Stir granulated sugar, vanilla extract, and instant espresso powder into the melted chocolate mixture until well combined.
  4. Whisk Eggs: In a separate small bowl, whisk the eggs vigorously until bubbly on top, about one minute. Then, add the eggs to the chocolate mixture and stir to combine.
  5. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet chocolate batter until just combined. Then fold in the remaining 1/4 cup semi-sweet chocolate chips.
  6. Bake Brownies: Spread the batter evenly in the prepared pan. Bake in the oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool completely before cutting into 9 squares.
  7. Make Frosting: Using a stand mixer fitted with a whisk attachment, beat the room temperature butter and powdered sugar on low speed until blended. Increase to medium speed and beat for 3 minutes until creamy and fluffy.
  8. Add Flavor and Adjust Consistency: Mix in vanilla extract and milk, then continue to beat on medium speed for an additional minute. Add more milk if necessary to achieve a spreadable consistency. Chill frosting in the refrigerator until ready to pipe.
  9. Decorate Brownies: Using a piping bag or a plastic bag with the corner snipped, pipe frosting in a zigzag motion over each brownie to resemble mummy wrappings. Attach two candy eyes to the top of each brownie to complete the mummy look.

Notes

  • If you don’t have instant espresso powder, you can omit it or substitute with a teaspoon of brewed espresso coffee for enhanced chocolate flavor.
  • Make sure brownies are completely cooled before frosting to prevent melting or sliding of the frosting.
  • If frosting is too thick, add milk a teaspoon at a time to reach desired consistency; if too thin, add a bit more powdered sugar.
  • For easy piping, use a piping bag fitted with a small round tip, or simply use a resealable plastic bag with a tiny corner cut off.
  • Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness, bringing to room temperature before serving.

Find it online: https://bitezly.com/mummy-brownies-recipe/