spooky mummy brownies
HOW THE FUCK COULD SOME SICK BASTARD EAT ONE OF THESE? WHAT HAVE I DONE.
Holy shit on a stick, these are probably the cutest little things I’ve ever seen. Those little eyeballs. Last time I fawned over a baked good my victim was the Brown Sugar Peaches and Cream Puffs over the summer. I couldn’t stop sending J teary-eyed emojis when I shared the photos with him. Little dudes staring up at me from my prop table…Gross sobbing.
I’d imagine most of you aren’t as sentimental about inanimate edible objects, so nibbling on these Spooky Mummy Brownies will be a serious treat. Fudgy, crinkly brownies coated in a thick layer of chocolate shell and piped with a simple icing to create the trademark bandage. Deathly indulgent. A perfect way to occupy the kids on a weekend, since they’ll get to dirty up their already-grimy fingers and eat the results since they probably won’t become weirdly attached to the adorable dudes. What could be better?
Brownie Points
The brownie recipe I used is more or less the same formula as my Nutella fudge brownies minus the Nutella. Lots of chocolate, butter, sugar, a bit of espresso powder (you can omit this) and heavily whipped eggs. The aggressive whisking is key to creating the crinkly top.
Pour the batter into a parchment-lined cake pan and bake it up. Once cooled, I sliced my brownies into 9 big bars to have more room to mummify the treats. You can definitely make smaller mummies if you want.
Now, you have options. You can pop the brownies into the freezer to flash-chill them if you plan to finish them the same day, or cover up the bars and refrigerate for a few days until you’re ready to decorate. Either way, chilled brownies are key to a properly-adhering shell.
Shell Shocked
The chocolate shell is a simple duo of chocolate chips and coconut oil. The coconut oil helps harden the brownies since it’s so sensitive to colder temperatures. Melt the two together until very smooth. I just use my microwave: start with 1 minute on high, then after a good stir, another 20-30 seconds if the chocolate is still a bit lumpy.
Line a big baking sheet with parchment and bring out your chilled brownies. Drop one at a time into the chocolate and flip with a fork until all sides are coated. Once all the brownies are covered, set them back in the fridge to harden. They don’t need to be solid, just enough to not feel super sticky.
Mummy Cozies
Oof. That just made the idea of eating these even more heartwrenching.
For the glaze, I just used powdered sugar and cream – no vanilla, even, since I didn’t want to create a brownish cast. Dirty bandages are no bueno. Not trying to add much additional flavor, just the aesthetic.
Another tip: the glaze should be pretty thick. I used a scant 2 tablespoons of cream to thin out the sugar. I liken the texture to school glue. Once you’ve achieved that, spoon the glaze into a ziptop bag with a corner snipped off or a piping bag with a thin tip attached.
Draw the bandages onto the mummies with a crosshatch pattern. Don’t worry about being perfect! Wonky bandages look more authentic anyway. For the eyes, I used some candy eyeballs I found at Publix. I know various shapes and sizes exist, so use what’s available and what you think looks best!
The process of mummy brownies is fairly long, just because of the baking and chilling, but they really are quite easy! I’d say half of one big brownie equals a serving, but your heart will dictate what’s truly a serving size for you. Always follow your heart.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Boo!
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spooky mummy brownies
Ingredients
- 10 tbsp butter
- 1 1/2 cups dark chocolate chips or chunks
- 1 cup sugar
- 1/4 cup dark brown sugar
- 3 eggs, at room temperature
- 1 tsp espresso powder (optional)
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 package candy eyes
chocolate coating
- 20 oz semi-sweet or milk chocolate chips
- 1 tbsp coconut oil
"bandage" icing
- 1 cup powdered sugar
- 2-3 tbsp heavy cream, to thin
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment so that it hangs over the edges.
- In a microwave-safe bowl, heat 1 cup of chocolate chips with the butter for 1 minute. Stir until the bowl is no longer warm. If needed, microwave another 20 seconds. Stir until very smooth. Whisk in the sugar and brown sugar until dissolved.
- In the bowl of a stand mixer, vigorously beat the eggs until very frothy, about 2-3 minutes. With the mixer running, stream in the chocolate mixture and beat until smooth. Beat in the espresso powder (if using) and vanilla.
- To the butter and chocolate mixture, add the flour, cocoa powder, baking powder, and salt. Beat until just combined. Fold in the remaining 1/2 cup of chocolate chips.
- Spread the batter into the prepared baking pan, from edge to edge, with a spatula. Bake for 25-30 minutes until an inserted toothpick emerges with just a few moist crumbs. Let cool, then cut into 9 large brownies (or 12 smaller ones). Set in the freezer for 15 minutes.
- In a large microwave-safe bowl, pour in the chocolate and coconut oil for the coating. Heat for 1 minute, then stir. If needed, warm an additional 20 seconds. Stir until smooth. Let cool for 5 minutes. Meanwhile, line a large baking sheet with parchment.
- Remove the brownies from the freezer. Dip each into the melted chocolate, using a fork to turn the brownies over to coat all sides. Let excess drip back into the bowl and set the brownies onto the parchment-lined baking sheet. Place in the fridge for 15 minutes.
- To make the bandage icing, whisk together the powdered sugar and 1 tablespoon of cream. Add another tablespoon or two if needed to thin – you want the icing to be on the thicker side, like Elmer's glue. Transfer the icing into a ziptop bag with a corner snipped off, or a pastry bag with a thin tip attached.
- Remove the brownies from the fridge. Draw on the "bandages" by making crisscross patterns with the icing. Attach eyeballs to the icing. Let harden for 10 minutes. Enjoy!
