Halloween Mummy Brownies Easy Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian, Gluten-Free Option
Ingredients
Scale
- 1 box (18.4 oz) fudge brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 large eggs
- 1 cup white chocolate chips or vanilla frosting
- 24 edible candy eyes
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9 inch square baking pan with butter or non-stick cooking spray. For even easier removal, line the pan with parchment paper, leaving an overhang on the sides.
- In a large mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Stir by hand until the ingredients are just combined. Avoid over-mixing, as this can lead to a cake-like texture rather than a fudgy one.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake.
- Remove the pan from the oven and place it on a wire rack to cool completely. This is the most important step! If the brownies are even slightly warm, the white chocolate “bandages” will melt and lose their shape.
- Once cooled, lift the brownies out of the pan using the parchment paper edges. Use a sharp knife to cut them into 12 even rectangular bars. Space them out slightly on a piece of parchment paper to prepare for decorating.
- Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth. Transfer the melted chocolate into a piping bag or a small Ziploc bag with a tiny corner snipped off.
- Drizzle the melted white chocolate back and forth across each brownie in a zig-zag motion to create the appearance of mummy bandages. Leave a small space near the top for the eyes. Immediately place two candy eyes in the gap before the chocolate sets.