spooky mummy brownies
Almost too cute to eat. Honestly, I can't eat them, because they're way too cute. But so delicious. It's a moral battle.
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!
Notes
*To make ahead: Bake the brownies as directed through step 5. Cover and refrigerate i na single layer for up to 3 days.
*Candy eyes: I was easily able to find eyeballs at Publix, but Target and Amazon are other options!