Description
These spooky Mummy Brownies are a fun and festive treat perfect for Halloween parties. Rich, fudgy brownies are topped with creamy vanilla frosting piped to look like mummy bandages, complete with candy eyes for an adorable and eerie effect. With a mix of chocolate, pecans, and smooth frosting, these brownies delight both kids and adults alike.
Ingredients
Scale
Brownies
- 1/2 cup butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 4 large eggs, room temperature
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups chopped pecans (optional)
Decoration
- 2 cans (16 ounces each) vanilla frosting
- Candy eyes
Instructions
- Prepare oven and pans: Preheat the oven to 350°F. Line two 8-inch square baking pans with foil, extending the ends up the sides for easy removal, then grease the foil thoroughly to prevent sticking.
- Melt butter and chocolate: In the microwave, melt the cubed butter and chopped unsweetened chocolate together, stirring frequently until the mixture is smooth and fully combined. Allow to cool slightly so it won’t cook the eggs in the next step.
- Mix wet ingredients: In a large bowl, beat the eggs and sugar together until well combined and slightly thickened. Stir in the vanilla extract and the melted chocolate mixture until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture into the chocolate batter, mixing thoroughly but gently to avoid overmixing.
- Add pecans: If using, fold in the chopped pecans evenly throughout the batter for added texture and flavor.
- Bake the brownies: Spread the brownie batter evenly into the prepared pans. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool the brownies: Once baked, place the pans on a wire rack and allow the brownies to cool completely in the pans. This ensures they set properly and retain moisture.
- Remove brownies from pans: Use the foil overhang to lift the brownies out of the pans carefully. Place on a cutting board and slice into bars of desired size, typically 32 pieces from both pans combined.
- Frost the brownies: Using a piping bag fitted with a No. 46 pastry tip, pipe the vanilla frosting over each brownie bar to resemble mummy bandages with overlapping lines.
- Decorate with candy eyes: Place candy eyes on each frosted brownie to complete the mummy look, making sure they adhere well to the frosting.
Notes
- For best results, use room temperature eggs to ensure proper mixing and texture.
- The pecans are optional but add a nice crunch; you can substitute with walnuts or omit nuts entirely for a nut-free version.
- The No. 46 pastry tip creates thick, defined frosting lines; if unavailable, use a similar round tip or spread with a knife for a less detailed finish.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate to prolong freshness.
- To soften frosting slightly for easier piping, warm cans in warm water briefly before opening.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 19 g
- Sodium: 110 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
