Mummy Wrapped Brownie Bites Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
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 candy melts or white chocolate chips
- 1 teaspoon coconut oil (optional, for thinning chocolate)
- 48 edible candy eyes
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini muffin tin with non-stick cooking spray or use small paper liners to ensure the brownies pop out easily after baking.
- In a large mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Stir by hand until the ingredients are just combined. Avoid overmixing, as this can make the brownies tough instead of fudgy.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake.
- Allow the brownie bites to cool in the pan for about 10 minutes. Then, carefully transfer them to a wire cooling rack. They must be completely cool before you start decorating, otherwise, the white chocolate will melt and run off.
- Place the white candy melts or white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is smooth. If it is too thick, stir in a teaspoon of coconut oil. Transfer the melted chocolate to a piping bag or a plastic zip-top bag with a tiny corner snipped off.
- Drizzle the white chocolate back and forth across each brownie bite to look like mummy bandages. Leave a small gap near the top for the eyes. Immediately place two candy eyes onto the wet chocolate so they stick. Let the chocolate set for about 15 minutes before serving.