Chocolatey, fudgy, and just a little creepy these Mummy Brownies are the perfect mix of sweet and spooky. With gooey chocolate, a drizzle of “bandages,” and candy eyes peeking out, they’re guaranteed to disappear faster than a ghost at a Halloween party.
Table of Contents
Why You’ll Love These Mummy Brownies
There’s something magical about taking a classic brownie and giving it a Halloween makeover. These are:
- Fudgy, rich, and full of deep chocolate flavor
- So easy to decorate that even kids can help
- Ideal for Halloween parties, school events, or just a cozy movie night at home
- Totally customizable change the colors, add sprinkles, or give your mummies a “scary” twist
And if you’re planning a whole spooky spread, pair them with Halloween Skewered Salami Eyeballs for a savory touch.
Ingredients You’ll Need
- 1 cup unsalted butter
- 1 ½ cups semisweet chocolate chips (plus extra for melting)
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips or candy melts (for bandages)
- Candy eyeballs
Tip: Use good-quality white chocolate so it melts smoothly for drizzling.
If you’re looking for another kid-approved Halloween sweet, you’ll love these Peanut Butter Spider Cookies.
Step-by-Step Instructions
Step 1 – Prepare Your Pan
Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy lifting later.
Step 2 – Make the Brownie Batter
Melt the butter and semisweet chocolate chips together in a heatproof bowl over simmering water or in short microwave bursts. Stir until smooth. In a separate bowl, whisk sugars, eggs, and vanilla. Add the chocolate mixture, then fold in flour, cocoa powder, baking powder, and salt until just combined.
Step 3 – Bake to Fudgy Perfection
Spread batter evenly in the pan and bake at 350°F for 25–30 minutes. A toothpick should come out with just a few moist crumbs.
Step 4 – Cool & Cut
Cool brownies completely in the pan. Lift out with the parchment overhang and cut into squares or rectangles.
Step 5 – Create the Mummy Design
Melt the white chocolate chips, transfer to a piping bag or zip-top bag, and snip a small corner. Drizzle in a crisscross pattern to mimic mummy bandages. While the chocolate is still wet, press candy eyeballs into place.
Tips for the Best Mummy Brownies
- Let the brownies cool fully before decorating to prevent the drizzle from melting into the surface.
- If your white chocolate thickens while drizzling, warm it gently for a few seconds.
- For a more “ghoulish” look, add a drop of red gel under one of the eyes.
Variations & Fun Twists
- Swap white chocolate for orange candy melts for a pumpkin-inspired mummy.
- Stir in crushed cookies or peppermint candy to the batter for a surprise crunch.
- Turn them into brownie pops by adding sticks before decorating.
Storage & Freezing Instructions
Store decorated brownies in an airtight container at room temperature for up to 5 days. To freeze, wrap individually and store in a freezer-safe bag for up to 3 months — decorated or undecorated.
If you’re looking for another kid-approved Halloween sweet, you’ll love these Peanut Butter Spider Cookies.
FAQ
Can I use a box brownie mix?
Yes! Just prepare according to package directions, then follow the decoration steps.
How do I make them more cake-like?
Add one extra egg to the batter for a lighter, fluffier texture.
What if my white chocolate seizes?
Add ½ teaspoon of vegetable oil and stir gently until smooth again.
For a salty-sweet party mix, make a batch of Halloween Popcorn to go alongside your brownies.
Mummy Brownies
Ingredients
- 1 cup unsalted butter
- 1 ½ cups semisweet chocolate chips plus extra for melting
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips or candy melts for bandages
- Candy eyeballs
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy lifting later.
- Melt the butter and semisweet chocolate chips together in a heatproof bowl over simmering water or in short microwave bursts. Stir until smooth.
- In a separate bowl, whisk sugars, eggs, and vanilla. Add the chocolate mixture, then fold in flour, cocoa powder, baking powder, and salt until just combined.
- Spread batter evenly in the pan and bake at 350°F for 25–30 minutes, until a toothpick comes out with just a few moist crumbs.
- Cool brownies completely in the pan, then lift out with the parchment and cut into squares or rectangles.
- Melt the white chocolate chips, transfer to a piping bag or zip-top bag, snip a small corner, and drizzle in a crisscross pattern to mimic mummy bandages.
- While chocolate is still wet, press candy eyeballs into place.