How To Make Mummy Brownies

Turn ordinary from-scratch brownies into a seasonally spooky treat! With white chocolate and candy eyeballs, you’ll be the most popular monster at the mash!

It’s already the end of October and already time to get our spooky bakes on! 

What have you been baking this month? If you’re a subscriber to my emails, you know I’ve been reminding you that my fall flavors come in many shapes and sizes, both savory and sweet.

We’ve been revisiting apple and pumpkin alike, because fall can’t exist with just one, but today we’re putting all fall flavors aside to hone in on SPOOKY and HALLOWEENY.

Today I present to you the cutest little mummies I ever did see.

Plus a video!

Because as if these homemade scratch brownies with white chocolate “wraps” and candy eyeballs weren’t easy enough, the video will show you that you, too, can create these Halloween treats even with two toddlers running around your feet (really happened). 

For starters, the base for these mummy brownies is a brownie recipe you’ve seen here many many times. In fact, you’ll find it in…

•these classic homemade fudgy brownies
•these chocolate cherry chunk brownies
•these cookies & cream brownies
•these cheesecake swirl brownies
•as cutie pie brownies in these game day football brownie bites
•and these Peppermint Pattie brownies

I’ve said it before and I’ll say it again (and again, most definitely): scratch brownies are not hard.

And again for the people in the back…

SCRATCH BROWNIES ARE NOT HARD.

In fact, they’re super simple. And I find them loads better than any box brownies I’ve ever tried. My tried and true recipe will give you dense, fudgy brownies in only a little more time than it would take you to do a box mix.

And I know, I know… Those Ghirardelli box brownies are bomb. So… Use Ghirardelli chocolate to make these, k??

There is plenty of fudginess going on in these homemade brownies to rival that box. I promise. Give ’em a try and tell me what you think!

Chopped chocolate, butter, eggs, sugar, flour… Y’ALL. This is not tough. I wouldn’t lie to you, especially about baked goods.

Once your brownies are baked and cooled, getting them into “mummy shape” is also not difficult.

Cut the whole brownie block into equal thirds, and then cut each third into 6 rectangular pieces. 

Drizzle white chocolate over each brownie, add some eyes, and then drizzle more white chocolate over what you already did.

Easy peasy!

And guess what– it doesn’t need to be perfect, because they’re mummies. Pretty sure whomever wrapped mummies didn’t GAF about what it looked like. Plus, we’re going more for cute than historically accurate here. 

We took these to a Halloween party and got lots of “ohhhs” and “ahhhs,” and if everyone really knew just how easy they were… They’d have made them, too!

So there you have it– my favorite scratch brownie recipe for the billionth (and definitely not last) time on the blog all spookied up for the best kickoff to the best baking season we’ve got.

Cheers to easy and adorbs!

Print Recipe

How To Make Mummy Brownies

Turn ordinary from-scratch brownies into a seasonally spooky treat! With white chocolate and candy eyeballs, you'll be the most popular monster at the mash!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings: 18 brownies

Ingredients

BROWNIES

• ½ cup (1 stick) unsalted butter cut into 6-8 slices
• 8 ounces semi-sweet chocolate coarsely chopped
• ¾ cup firmly packed brown sugar
• ¼ cup granulated sugar
• 3 large eggs room temperature preferred*
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ¼ teaspoon salt

MUMMY WRAP

• 6 ounces white chocolate coarsely chopped
• 32 candy eyes

Instructions

BROWNIES

• Preheat the oven to 350ºF. Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside.
• In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
• Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.
• Pour the batter into the prepared pan. Bake brownies for 32-35 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before cutting into squares and decorating.

DECORATE THE BROWNIES

• When you are ready to decorate the brownies, remove the brownies by lifting the foil overhang straight up. Peel back remaining foil and place brownie block onto a large cutting board.
• Using a sharp knife, cut the block horizontally into equal thirds. Cut each third into 6 rectangular pieces. Place individual brownies on a flat surface or baking sheet lined with parchment or wax paper. Set aside.
• In a microwave safe bowl, melt the white chocolate by heating in 20 second increments on MEDIUM power, stirring after each time. When the chocolate is smooth, pour into a piping bag (plastic or reusable) fitted with a size 3 or size 5 round piping tip.
• Using a zigzag motion, drizzle white chocolate in one direction over the entire length of each mummy. While the chocolate is still wet, add 2 candy eyes. Drizzle white chocolate in the other direction. Allow chocolate to set before serving. Store leftover brownies at room temperature up to 1 week. Undecorated brownies freeze well, up to 3 months. Thaw in refrigerator then decorate.

Video

Notes

*Room temperature eggs incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.

Adapted from homemade fudgy brownies