Mummy Halloween Brownies

A hand holding mummy brownies with candy eyes.

5 from 3 votes

Use a delicious fudgy brownie recipe, frosting, and candy eyes to make these adorable Halloween Brownies in the shape of a mummy! These are perfect for a festive, tasty, and fun dessert for your Halloween celebration.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Decoration Time 15

Total Time 1 10

Servings Brownies

Calories 280kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

8 tbsp butter unsalted
¾ cup granulated sugar
½ cup brown sugar light or dark
2 eggs
8 oz about 1 cup chocolate chips, can also use chocolate block
1 tsp vanilla
¾ cup all purpose flour
¼ cup cocoa powder unsweetened
½ tsp salt
½ cup white frosting
24 candy eyeballs

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Put 8 tbsp melted butter in a bowl with ¾ cup granulated sugar and ½ cup brown sugar. Use an electric hand mixer to combine.
Add 2 eggs and 1 tsp vanilla and mix to combine.
Put 8 oz (about 1 cup) chocolate chips in a microwave-safe bowl. Microwave in 20 second increments, mixing between each round. Microwave until fully melted, normally 3-4 rounds in total.
Add the melted chocolate into the butter/sugar combination. Use a rubber spatula to combine.
Sift in ¾ cup all-purpose flour, ¼ cup cocoa powder, and ½ tsp salt. Use your rubber spatula to mix until combined.
Grease an 8×8 glass pan with nonstick spray. Add the brownie batter to the pan.
Cook for about 45 minutes depending on desired doneness. Your brownies are done when a toothpick inserted in the middle comes out clean. I like my brownies slightly fudgy without hard edges, so I normally take them out when there's still a teeny amount of batter on the toothpick 😉
Allow the brownies to cool completely. When cooled, remove them from the pan.
Use a knife to cut the edges off of the brownies to make a perfect square. Cut the brownies into 12 identical pieces, a little bit longer then they are wide.
Put ½ cup frosting in a plastic bag and use scissors to cut a small corner off of the sandwich bag. Cut the tiniest little amount, because you want the frosting to come out as thin as possible.
Quickly and randomly pipe the frosting back and forth across the brownies. Add the candy eyes about ¼ of the way down from the brownie. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Brown Sugar: You can use light or dark brown sugar, but I prefer light.

Cocoa Powder: You can use Dutch unsweetened or just normal unsweetened. They both turn out delicious. I would stay away from dark chocolate cocoa powder.

Frosting: You can use store bought frosting or make some at home!
Candy Eyeballs: I thought that these would be so much more difficult to find, but they were actually in the sprinkles section (baking aisle) of my local Kroger! If you can’t find them in your grocery store, you can also buy them online.
The texture of this brownie batter is pretty thick, a lot thicker than you get when making boxed brownies. This just leads to more fudginess, so don’t stress! It’s a good mixture between cookie dough and brownie batter.
If you want an even easier Halloween treat, you can use boxed brownies and just follow the decoration instructions below. I won’t tell ;)
I cut off the edges of the brownie for a better shape and also bc these brownie edges tend to be too hard for my preference. If you LOVE brownie edges, you can keep them on.

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