Mummy Halloween Brownies Recipe

If you’re looking to add a fun, spooky twist to your Halloween treats this year, you’ve got to try my Mummy Halloween Brownies Recipe. These brownies are not only rich and fudgy, but they’re also irresistibly cute with that mummy wrap design and candy eyeballs staring back at you. I absolutely love how this recipe brings a festive vibe without complicating baking. Stick with me, and I’ll walk you through everything so your brownies come out perfect and spooky-fun every single time!

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Ingredients You’ll Need

The foundation of these mummy brownies is classic, fudgy chocolate paired with a smooth ganache for decoration—no weird ingredients, just quality basics that come together beautifully. Pick up the candy eyeballs at your local party store or online to complete the spooky look.

• Unsalted Butter: Using unsalted lets you control the saltiness in the brownies perfectly.
• Dark Chocolate: I use good-quality dark chocolate because it amps up the rich flavor better than chips.
• Granulated Sugar: Divided into two parts to mix well with the chocolate and eggs separately.
• Large Eggs: These help give structure and a lovely soft crumb texture.
• All-Purpose Flour: Stick to this for the best fudgy but stable brownie texture.
• Kosher Salt: Just a pinch balances all the sweetness beautifully.
• Heavy Cream: Essential for the ganache’s silky smooth finish.
• Candy Eyeballs: The star of the decoration — adds instant spooky fun!

Variations

One of the things I love most about the Mummy Halloween Brownies Recipe is how easy it is to tweak for your personal taste or dietary needs. Feel free to get creative with the decorations or the base brownie recipe!

• Alternative Chocolate: I’ve tried using milk chocolate for a sweeter version that kids adore — just make sure to adjust sugar slightly.
• Nut-Free Version: These brownies as-is are naturally nut-free, but double-check your chocolate and candy eyeballs if allergies are a concern.
• Vegan Swap: I experimented with egg replacers and plant-based butter once — while delicious, the texture is a bit less fudgy but still great for vegan friends.
• Spiced Brownies: Adding a pinch of cinnamon or chili powder gives a subtle kick that pairs surprisingly well with the chocolate.

How to Make Mummy Halloween Brownies Recipe

Step 1: Get Your Pan and Oven Ready

Preheat your oven to 350°F (175°C). I always line my 9×9-inch pan with parchment paper — it’s a lifesaver for lifting the brownies out later without breaking them. Don’t forget to spray the parchment with cooking spray so nothing sticks. Trust me, this step makes cleanup way easier.

Step 2: Melt the Butter and Chocolate

Set up a double boiler or just place a heatproof bowl over simmering water. Melt the butter and chopped dark chocolate together slowly, stirring occasionally. When I first tried this, I rushed it and ended up scorching the chocolate — slow and steady wins here! Once melted, remove from heat and stir in 1 cup of sugar until smooth.

Step 3: Combine Eggs and Sugar, Then Add Chocolate

In a large bowl, whisk the eggs with the remaining 1 cup sugar until the mixture is smooth and slightly thickened. While whisking, slowly pour the warm chocolate mixture into the eggs. This technique keeps your eggs from scrambling and ensures an even texture throughout.

Step 4: Fold in the Flour and Salt

Use a rubber spatula to gently fold in the flour and kosher salt—just until combined. I learned that overmixing here leads to cakier brownies, and since I’m all about that fudgy goodness, I stop as soon as I don’t see big flour streaks.

Step 5: Bake and Cool

Pour batter into your prepared pan and bake for 35 to 40 minutes. Check by inserting a toothpick – it should come out with just a few moist crumbs, not wet batter. The first time I nailed this timing, my brownies were perfectly fudgy and held together beautifully for decorating. Once out of the oven, transfer to a wire rack and let cool completely—this patience pays off when you decorate.

Step 6: Make the Ganache

While brownies cool, heat heavy cream in a small pot until just simmering. Pour over chopped dark chocolate and whisk gently until smooth. Pop the ganache into the fridge for about 30 minutes until it’s firm enough to pipe. You’ll want it thick but still smooth, so watch it closely!

Step 7: Decorate Your Mummy Brownies

Use parchment paper to lift your cooled brownies out of the pan, then peel off the paper. Cut into 18 thin, rectangular brownies (6 rows by 3 rows). Whisk the chilled ganache gently, transfer to a piping bag or a Ziploc with a tiny corner cut, and pipe horizontal stripes across each brownie to mimic mummy wraps. Press two candy eyeballs into the ganache on each for that classic spooky stare. Voilà — instant mummy magic!

How to Serve Mummy Halloween Brownies Recipe

Garnishes

I usually keep garnishes simple—those adorable candy eyeballs say it all! Sometimes I sprinkle a little edible glitter or orange sanding sugar onto the ganache for some extra sparkle. If you want to get fancy, a light dusting of powdered sugar “spider webs” adds a great Halloween vibe.

Side Dishes

For a full Halloween spread, I love pairing these brownies with creamy pumpkin spice dip, or for adults, a sharp cheddar cheese platter balances out the sweetness nicely. Hot apple cider or a rich, dark coffee can also turn this treat into a cozy delight.

Creative Ways to Present

Here’s a fun tip I discovered: arrange the brownies on a large tray with fake spider webs and plastic spiders for an instant party centerpiece. Another favorite is wrapping each brownie in a little parchment pouch tied with orange ribbon—great for handing out to trick-or-treaters or party favors!

Make Ahead and Storage

Storing Leftovers

I store leftover mummy brownies in a single layer in an airtight container at room temperature for up to 3 days. This keeps the ganache fresh and the brownies delightfully fudgy. If stacking is inevitable, place parchment paper between layers to avoid sticking.

Freezing

I’ve frozen these brownies successfully before decorating — wrap the cooled brownies tightly in plastic wrap and foil to avoid freezer burn. When ready to serve, thaw completely and then pipe the ganache for freshest texture. Freezing after decorating can cause the candy eyes to separate, so I recommend decorating fresh.

Reheating

If you want warmed brownies, I find reheating a single piece in the microwave for 10-12 seconds works well, but skip the ganache warming — it melts quickly! For parties, serve at room temperature to keep your mummy wraps looking their best.

FAQs

Final Thoughts

All in all, this Mummy Halloween Brownies Recipe has become a staple in my Halloween baking lineup because it’s both adorable and incredibly tasty. I love sharing these at parties where they always wow the crowd with their spooky charm and decadent flavor. If you’re looking to bring smiles (and maybe a little playful fright) to your next Halloween celebration, these brownies will do just that. Give them a try — I think you’ll agree they’re just as fun to make as they are to eat!

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