Description
This festive Mummy Halloween Brownies recipe combines rich, fudgy chocolate brownies with a luscious dark chocolate ganache, decorated with candy eyeballs and ganache piping to mimic spooky mummy wrappings. Perfect for Halloween parties, these brownies are both delicious and visually fun, offering a perfect balance of moist texture and intense chocolate flavor.
Ingredients
Scale
For the Brownies:
- Nonstick cooking spray
- 2 sticks unsalted butter (8 ounces), cut into tablespoons
- 6 ounces dark chocolate, roughly chopped
- 2 cups granulated sugar, divided
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
For the Ganache:
- ½ cup heavy cream
- 4 ounces dark chocolate, roughly chopped
For Decoration:
- 36 small candy eyeballs
Instructions
- Make the Brownies: Preheat oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper and spray the parchment with nonstick cooking spray to prevent sticking.
- Melt Butter and Chocolate: Using a double boiler, gently melt the unsalted butter and dark chocolate over medium-low heat, stirring occasionally until smooth. Remove from heat once fully melted.
- Combine Sugar and Chocolate Mixture: Stir in 1 cup of granulated sugar into the melted chocolate mixture, whisking until smooth and evenly combined.
- Whisk Eggs and Remaining Sugar: In a large bowl, whisk together the 4 large eggs and the remaining 1 cup of granulated sugar until the mixture is smooth and slightly fluffy.
- Incorporate Chocolate into Eggs: Slowly pour the chocolate mixture into the egg mixture while whisking continuously to combine without cooking the eggs. Mix until just combined.
- Add Flour and Salt: Gently fold in the all-purpose flour and kosher salt with a rubber spatula until the batter is just combined, being careful not to overmix.
- Bake: Pour the batter into the prepared pan and bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs attached. Remove from oven and place on a cooling rack to cool completely.
- Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it gently simmers. Remove from heat immediately to prevent boiling. Add the chopped dark chocolate and whisk until the mixture is smooth and glossy.
- Chill Ganache: Transfer the ganache to the refrigerator and chill for about 30 minutes or until it reaches a firm enough consistency to pipe.
- Prepare Brownies for Decorating: Use the parchment paper to lift the cooled brownies out of the pan. Peel away the parchment and cut the brownies into 6 rows by 3 rows, creating 18 long, thin brownies.
- Decorate: Whisk the chilled ganache briefly until smooth. Transfer it to a piping bag fitted with a small flat tip or use a gallon Ziploc bag with a small hole cut in the corner. Pipe the ganache in back-and-forth stripes over each brownie to imitate mummy wrappings. Place 2 candy eyeballs onto each brownie, pressing gently into the ganache to secure.
- Serve and Store: Serve the brownies immediately, or store them in a single layer inside an airtight container at room temperature for up to 3 days.
Notes
- Ensure the ganache is sufficiently chilled and firm before piping to get clean, defined mummy wrapping lines.
- Use a sharp knife and clean it between cuts for neat brownie edges.
- For extra flavor, add a teaspoon of vanilla extract to the brownie batter or a pinch of espresso powder to enhance the chocolate intensity.
- Store brownies in a single layer to prevent decorations from smudging.
- These brownies can be made a day ahead of time; decorate just before serving for best appearance.
Nutrition
- Serving Size: 1 brownie (approximately 1/18th of the batch)
- Calories: 280
- Sugar: 26g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg
