Description
Mummy Brownies: a fun Halloween treat classic fudgy brownies wrapped with white-chocolate “bandages” and candy eyes for a spooky, party-ready dessert.
Ingredients
- 1 box (18.3 oz) brownie mix, plus ingredients on box (oil, water, eggs)
- 1 can (16 oz) vanilla frosting
- 1/2 cup white chocolate chips or white candy melts
- 1 Tbsp vegetable oil (if using candy melts)
- 24 small candy eyes
Instructions
1. Preheat oven and prepare a 9×13 inch pan per the brownie-mix instructions.
2. Make the brownie batter as directed and pour into the prepared pan.
3. Bake per package time, or until a toothpick comes out with moist crumbs.
4. Cool completely in the pan on a wire rack; then cut into 24 squares or rectangles.
5. Melt white chocolate chips (or candy melts + oil) in 30-second bursts, stirring until smooth; transfer to a small piping bag (or plastic bag with tip snipped).
6. Spread a thin layer of vanilla frosting on each brownie to act as the bandage base.
7. Pipe thin zig-zag lines of melted white chocolate across each brownie to resemble mummy bandages, leaving a small gap near the top.
8. Place two candy eyes in the gap; let the chocolate set before serving.
Notes
Serve at room temperature on a Halloween platter.
Storage: Keep in an airtight container at room temperature up to 3–4 days (refrigerate if using perishable frosting).
Tips: Let brownies cool fully before decorating; line the pan with parchment for easy lift-out; embrace imperfect “bandages” for extra spooky charm.
Variation: Make spiderweb cupcakes frost with chocolate, pipe white circles, and drag lines outward with a toothpick to form webs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 20g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg