These mummy brownies are super simple no matter your decorating experience and can be made with homemade or boxed mix brownies! A sure kid pleaser that anyone can create for Halloween!
I started making these mummy brownies a few years ago for my son’s dayhome as they were something easy that even I could make look decent. While I’ve always enjoyed baking, I’ve always struggled with the decorating aspect. I’m generally not very artsy so even when I picture something beautiful in my mind, it doesn’t usually turn out that way. I promise, anyone can make these and the kids will love them!
My son is absolutely obsessed with Halloween and has been since I can remember so each year I try to come up with different Halloween baking that I can pull off. These brownies however have become a staple as they’re so simple and the kids love them. While there are other recipes for mummy brownies, I prefer my way as it only requires white chocolate. Most other recipes require you to make frosting or cream cheese frosting which is more time consuming and requires more ingredients.
Box Mix or Homemade?
So for these mummy brownies, it’s really your choice what you want to do. I usually use my fudgy brownies recipe, which is what’s in the recipe card, or if I need to make them gluten friendly, I use my fudgy coconut flour brownie recipe. If you’re not comfortable making homemade brownies, box mix will work just as well! Even a store bought already made brownie will work if you don’t want to bake anything.
Brownie Pan Size
For this recipe, I do recommend making brownies in an 8×8 or 9×9 pan or you may run out of white chocolate and candy eyes. I haven’t tried making these in a 9×13 pan but you can try doubling the amount of white chocolate if you want a bigger batch.
How Many Brownies Will This Make?
This recipe makes 9 large mummy brownies, 12 medium or 16 small. So depending on how big you want them and how many you need, you’ll need 2 candy eyes per brownie. If you make these in a 9×13 pan, typically people cut them into 16 bigger pieces or 24 small brownies. Again you would need 2 candy eyes per brownie.
I like to cut 12 brownies, so I place 4 pairs of eyes across in 3 rows. This way you get longer pieces which looks more mummy like.
The Crackly Brownie Top
Through research and many trials of different brownie recipe testing, including these coconut flour brownies, I have discovered the easiest way to get a shiny crackly top. The shiny, crackly top had always alluded me every time I made brownies and I was getting really frustrated. So, I decided to research different people’s ideas on how to always get that traditional brownie top and try different ways for myself. The two keys I have found is ensuring your eggs and sugar are well combined, which is why I always whisk mine together vigorously. The second is adding the warmed butter, and chocolate if the recipe calls for it, to the egg mixture. Based off my knowledge and research, this helps basically create a meringue like top by allowing the sugar to fully melt and blend into the eggs. And VOILA! A beautiful, traditional brownie top every time!
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
- I recommend using a metal pan when baking brownies. Glass and ceramic take much longer to heat up which leads to the edges overbaking while the centre will be underbaked. This can also lead to your brownies sinking in the middle.
- Don’t overmix your brownie batter! Overmixing leads to a denser, less fudgy brownie as you’ll start developing the gluten. Using a spatula, fold the dry and wet mixtures together until just combined.
- No matter what recipe you use for the brownies, for a fudgy brownie, they’re generally done when a toothpick inserted 2/3 of the way in from the edge of the pan comes out with moist crumbs. This will ensure good fudgy brownies.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
Today’s song is a song I like to play every Halloween as it feels slightly spooky just joining in with the AHOOOS ;p. Here’s Werewolves of London by Warren Zevon. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
- 1 8×8 pan
- 1 Ziploc Bag
- 1 Whisk or Hand Mixer or Stand Mixer
- 1 Spatula
- 225g/8oz semi sweet chocolate or dark chocolate
- 1/2 cup (113g) unsalted butter
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup (200g) granulated sugar
- 2/3 cup (80g) all purpose flour
- 1/4 cup (25g) cocoa powder
- 1/2 tsp salt
- 3/4 cup (120g) semi sweet chocolate chips
OR use whatever 8×8 or 9×9 brownie recipe or box mix brownie you like
- 100g/3.5oz white chocolate
- 18-32 candy eyeballs
- Line or spray an 8×8 pan. Set aside. Preheat the oven to 350℉.
- In a microwave safe bowl, add the chocolate and butter. Heat in the microwave in 30 second increments until fully melted, stirring in between each time. Stir in the vanilla extract.
- While the chocolate mixture warms, add the eggs and sugar to the bowl of a stand mixer or large mixing bowl. Using the whisk attachment, whisk at medium-high speed for about 3 minutes until the batter is pale and ribbony.
- Gently whisk in the chocolate mixture until fully incorporated. Then add in the flour, cocoa powder and salt. Using a spatula, gently fold together until almost combined.
- Add in the chocolate chips and gently fold the batter until just combined. Pour the batter into your lined pan and bake for 24-26 minutes or until a toothpick inserted about 2/3 of the way to the centre comes out with moist crumbs.
- Once fully cooled, add the white chocoalte to a microwave safe dish. Heat in 20 second increments until fully melted, stirring in between. Pour the white chocolate in a ziploc bag or piping bag. (*See notes) Snip the end of the bag so you just have a small hole and then spread the white chocolate over the cooled brownies in a horizontal pattern going back and forth. You want it to look like mummy wrappings.
- Add 2 eyeballs per serving of brownie. So if you want 12 brownies, place 12 pairs of eyes appropriately to cut 12 pieces and so the eyes will be towards the top of each cut square. Let the chocolate set and enjoy! Store in an airtight container for up to 3 days.