Mummy Brownies
Servings 12
These mummy brownies are rich and fudgy with white chocolate “bandages” and candy eyes for an easy Halloween dessert. They can be made with regular or gluten-free flour, with a dairy-free option.
Ingredients
Brownies:
- 1 cup (125 grams) flour see notes
- 3/4 cup (86 grams) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil melted and cooled slightly or butter for non-dairy-free
- 1 1/2 cups (300 grams) granulated sugar or coconut sugar
- 1 tablespoon vanilla extract
- 3 large eggs 50 grams each, out of shell, room temperature
Decorating:
- 1/2 cup (85 grams) white chocolate chips or chopped white chocolate use dairy-free chocolate if you're DF
- 24 candy eyeballs
Instructions
- Preheat the oven to 350 °F (175 °C) and line an 8”x8” pan with a piece of parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.1 cup (125 grams) flour, 3/4 cup (86 grams) Dutch-process cocoa powder, 1/4 teaspoon salt
- In a large mixing bowl, stir together the melted coconut oil, sugar, and vanilla extract.3/4 cup + 2 tablespoons (196 grams) refined coconut oil, 1 1/2 cups (300 grams) granulated sugar, 1 tablespoon vanilla extract
- Once combined, add the eggs one at a time and stir just until combined.3 large eggs
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix!
- Bake for 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool. The top should not appear wet.
- Let cool completely, about 1 hour and then chill for at least 2 hours. They're easier to cut when chilled. If making the brownies ahead of time, you can store them at room temperature for up to 3 days or in the refrigerator for up to 4 days. To freeze, wrap in plastic wrap and place in a Ziploc bag. Brownies can be frozen for up to 3 months. Thaw at room temperature before decorating.
- For 8 mummies - cut into rectangles about 2"x3". This gives nice, tall mummies with good decorating space (and you can trim the edges if they’re uneven).For 12 mummies - cut them about 2"x2.6". They’ll be slightly smaller but still a good shape for piping the bandages.
- In a microwave-safe bowl, melt the white chocolate at half power in 20-second intervals, stirring after each, until smooth.1/2 cup (85 grams) white chocolate chips or chopped white chocolate
- Transfer all but a tiny bit to a piping bag fitted with Wilton tip 47 or something similar. I didn’t see the wavy design in the piping, but if you do, just flip over the piping bag so that the wavy design is on the bottom and not the top.
- Pipe on a mummy design.
- Dip the eyeballs in the reserved white chocolate and place the eyeballs on the brownies.
- Place in the fridge for about 30 minutes for the chocolate to harden. Once decorated with white chocolate and candy eyes, chill until firm. Cover and refrigerate for up to 4 days.
Notes
- For the flour you can use 1 cup (125 grams) all-purpose flour, whole wheat flour or white whole wheat flour. If you're gluten-free, you can use 1 cup (158 grams) teff flour, or 1 cup (125 grams) light gluten-free buckwheat flour or 1 cup (138 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour or 1 cup (125 grams) King Arthur Measure for Measure Gluten-free Flour (or a similar mix meant as a 1:1 replacement for all-purpose flour).
- If using coconut oil, I prefer refined coconut oil over unrefined as refined has zero coconut taste to it.
- If you’re in Europe, use medium eggs and not large.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Values given are for a yield of 12 mummies.
- Brownie base is my Gluten-free Brownies recipe.
Nutrition
Calories: 338.6kcalCarbohydrates: 39.6gProtein: 3.8gFat: 20.8gSaturated Fat: 16.1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.2gTrans Fat: 0.004gCholesterol: 42.1mgSodium: 70.7mgPotassium: 125.9mgFiber: 2.3gSugar: 28.5gVitamin A: 61IUVitamin C: 0.03mgCalcium: 26.1mgIron: 1.5mgNet Carbs: 37
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